Fluffy Banana Pancakes Recipe

While some people might prefer a quick bowl of cereal or a hearty plate of bacon and eggs for breakfast, those with a sweet tooth tend to gravitate towards soft stacks of pancakes or thick, crisp Belgian waffles. Whether you slather them with syrup, adorn them with chocolate chips and whipped cream, or scatter fresh berries on top, there's no denying that pancakes can be a delicious way to start the day. Perhaps you tend to default to grocery store pancake mix, and maybe you've never considered  but these sweet stacks are a simple and tasty way to add a fruit-filled twist to your morning. 

Registered Dietician Jaime Shelbert's banana pancakes recipe keeps things classic, combining ripe bananas and common pantry staples to create a pancake batter that cooks up like a charm. "This recipe utilizes a special trick to make these pancakes extra fluffy," Shelbert says. "It's easy too!" But we'll touch more on that special trick here in a bit — for now, let's just dive right into this sweet and easy recipe.

Gather your banana pancake ingredients

These banana pancakes are relatively simple to make, but the process will be even easier with a little preparation. Start by grabbing some ripe bananas, and then measure out some flour, baking powder, baking soda, salt, and cinnamon, if you want that flavor in your pancakes. 

Your wet ingredients include eggs (with the whites and yolks separated), buttermilk, coconut oil, maple syrup, and vanilla extract. By the way, the special trick in this recipe lies within the eggs. "All you need to do is separate the eggs, after which you only add the yolks to the wet mixture," Shelbert explains. Then, once the dry and wet ingredients are fully mixed together, you'll fold in the egg whites."The egg whites provide structure to the pancakes and give them an extra lift," Shelbert explains.

Mash the bananas

You're welcome to top your pancakes with additional sliced banana, but the flavor here comes from banana mixed directly into the batter. Start that process by putting your bananas in a bowl and using a fork (or potato masher, or something similar) to press them into a smooth, somewhat chunky mash.

Make the batter

Start by putting your wet ingredients — egg yolks, maple syrup, vanilla, coconut oil, and buttermilk — in the same bowl you mashed the bananas in, which keeps things streamlined and minimizes cleanup. Give that a good stir. Then, take another bowl and whisk together the dry ingredients: baking powder, baking soda, salt, cinnamon, and flour. Finish the batter by simply combining the contents of the two bowls and stirring so the mixture is relatively uniform.

Now, it's time to put that special trick to use. Fold the egg whites into the batter, stirring until just combined. Then, let the batter sit and rest for 5 minutes.

Cook the pancakes

Now that your banana pancake batter is ready, all that's left to do is cook up some soft, fluffy pancakes! Get out a griddle (after all, making pancakes is one of the best ways to use a griddle) or cast-iron skillet and turn the stove to medium. When your cooking surface is good and warm, spread the pancake batter on — about ⅓ cup at a time, but you can always make smaller or bigger pancakes if you prefer — and let them cook for approximately three minutes on each side, or until your preferred level of golden brown.

Top, serve, and dig in

After you've poured all your batter and flipped all your banana pancakes, all you have to do now is serve and enjoy. "Aside from the obvious maple syrup, these pancakes are also delicious topped with nut butter, sliced bananas and even a dollop of yogurt," Shelbert says.

This recipe makes enough for about five people, but the good news is that if you end up with extra, the leftovers will still be delicious in the following days. "Keep leftovers in an airtight container in the refrigerator for up to five days and reheat when ready to eat," notes Shelbert. "These pancakes also freeze well." So, when you want an indulgent stack of banana pancakes, you don't need to break out the griddle and mixing bowl every morning. Simply make a big batch one day and they'll be waiting for you in the freezer, ready to jump-start your day.

Fluffy Banana Pancakes Recipe
5 from 24 ratings
Give that boxed pancake mix a rest and opt for these ultra-fluffy banana pancakes instead.
Prep Time
Cook Time
plate of banana pancakes
Total time: 15 minutes
  • 2 medium, ripe bananas
  • 2 eggs, yolks and whites separated
  • 1 cup buttermilk
  • ¼ cup coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 ¾ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Optional Ingredients
  • 1 teaspoon cinnamon
  1. Add the bananas to a large mixing bowl and mash with a fork until few chunks remain.
  2. Add the egg yolks, buttermilk, coconut oil, maple syrup, and vanilla to the bananas. Mix until combined.
  3. Add the flour, baking powder, baking soda, salt, and the optional cinnamon to a separate mixing bowl and stir until combined.
  4. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
  5. Add the egg whites to the batter and stir until just combined. Set aside to rest for 5 minutes.
  6. Preheat a griddle or skillet over medium heat. Add the batter by ⅓ cup scoops. Cook the pancakes on one side for 3 to 4 minutes until they start to bubble on the surface. Flip and cook another 2 to 3 minutes.
  7. Serve warm with your favorite toppings.
Calories per Serving 363
Total Fat 13.6 g
Saturated Fat 10.4 g
Trans Fat 0.0 g
Cholesterol 65.9 mg
Total Carbohydrates 52.5 g
Dietary Fiber 2.4 g
Total Sugars 13.2 g
Sodium 416.7 mg
Protein 8.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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