Fluffy Banana Pancakes (Easy Buttermilk Recipe from Scratch)
Fluffy banana pancakes made from scratch with ripe bananas and buttermilk are soft, tender, and packed with real banana flavor. This easy banana pancake recipe uses whipped egg whites for extra lift, giving you thick, fluffy pancakes every time.
Whether you’ve got overripe bananas sitting on the counter or just want to upgrade your weekend breakfast, this recipe is simple, reliable, and downright delicious.
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Why You’ll Love This
This banana pancake recipe is made from scratch with buttermilk and whipped egg whites for the best texture and flavor. This method creates thick, fluffy banana pancakes that cook up evenly with golden edges and soft centers every time.
I promise it is worth the extra step of whipping the egg whites for these homemade banana pancakes. This technique adds extra lift and delivers fluffy, tall pancakes!
I just adjusted my sister’s The Best Ever Pancakes recipe to accomadate the bananas, buttermilk, and butter instead of vegetable oil. PERFECTION!
- Light and fluffy texture thanks to whipped egg whites
- Perfect use for ripe bananas
- Buttermilk adds a subtle tang and enhances flavor
- Simple pantry ingredients you likely already have on hand
- Crispy edges with soft, tender centers
Some of our other favorite breakfast recipes to make Pumpkin pancake recipe, Bacon Cheddar Biscuits, Homemade Morning Buns, Berry Muffin Recipe, and Overnight Maple Bacon Baked French Toast.
Ingredients Needed
- All-Purpose Flour – Provides structure and body for the pancakes.
- Sugar – Adds a touch of sweetness and helps with browning.
- Baking Powder – Gives the pancakes lift and helps them rise.
- Baking Soda – Reacts with the buttermilk for extra fluffiness and better browning.
- Kosher Salt – Enhances flavor and balances the sweetness.
- Eggs – The yolks add richness, moisture, and help bind the batter. The whites are whipped to create a light and airy texture.
- Ripe Banana – Adds moisture, natural sweetness, and banana flavor.
- Buttermilk – Brings a slight tang, helps tenderize the pancakes, and activates the baking soda.
- Melted Butter – Adds richness and keeps the pancakes tender and moist
How to Make Banana Pancakes
Step 1 – In a small bowl, mash the ripe banana until mostly smooth. A few small lumps are perfectly fine and add texture. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2 – Add the buttermilk, melted butter, egg yolks, and mashed banana to the dry ingredients. Mix just until combined. Don’t overmix, or your pancakes can turn dense.
Step 3 – In a separate bowl, beat the egg whites until stiff peaks form. This step is key to achieving that light, fluffy texture. Gently fold the whipped egg whites into the batter until incorporated. Be careful not to deflate the mixture. Let the batter rest for about 3–5 minutes while you heat your griddle or skillet over medium-low heat.
Step 4 – Scoop about 1/3 cup of pancake batter onto the preheated skillet. Cook until bubbles form across the surface and the edges look set and slightly dry, then flip and cook until golden brown and cooked through, about 3-4 minutes each side.
How Ripe Should Bananas Be For Pancakes?
- Use bananas with brown spots for the best sweetness
- Avoid green bananas (not sweet enough).
- Overripe = softer batter and stronger flavor.
Why Are My Pancakes Not Fluffy?
- Overmixing the batter can make pancakes dense.
- Egg whites not beaten to stiff peaks.
- Heat too high, causing uneven cooking.
How to Store and Reheat Banana Pancakes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Or freeze in a freezer-safe bag or container for up to 3 months. Reheat them in the microwave for 30-60 seconds or in a skillet over low heat until warmed through.
Tips for The Best Banana Pancakes
- Use very ripe bananas for the best flavor and natural sweetness.
- Cook on medium-low heat to prevent over-browning. Be sure it’s hot before cooking the pancakes. You can test with a few drops of water in the pan; if they sizzle, the skillet is hot and ready.
- If not using a nonstick skillet, butter the skillet or spray it with cooking spray to prevent sticking. I don’t use anything in my nonstick griddle pan, and I always get that restaurant-quality browning on my pancakes.
- Don’t overmix the batter; some lumps are okay.
- Let the batter rest to help it thicken slightly.
- If the batter feels too thick, add a splash of buttermilk.
Variations
- Add 1/2 teaspoon of banana extract for a deeper banana flavor. I find that they don’t need the extra depth of flavor.
- Add chocolate chips for a sweet twist.
- Stir in chopped nuts such as walnuts or pecans for a nutty crunch.
- Sprinkle in cinnamon for extra warmth.
- Top with maple syrup, fresh fruit, or whipped cream.
FAQs
Yes, but you’ll lose a bit of that tangy flavor. You can also make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
There could be several reasons. Overmixing the batter, not whipping egg whites to stiff peaks, the skillet heat is too high, or the batter is too thin.
Yes, but freshly made is best in my opinion. Store cooked pancakes in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat them in the microwave for 30-60 seconds or in a skillet over low heat until warmed through.
It’s best to cook the batter right away, especially since the whipped egg whites can lose volume over time. For best results, mix and cook.
More Breakfast Recipes
Fluffy Banana Pancakes Recipe
Ingredients
- 1 large Ripe banana mashed
- 1 cup All-purpose flour
- 1 tbsp Granulated sugar
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Kosher salt
- 2 large Eggs separated
- 1/4 cup Unsalted butter melted and cooled
- 1/2 cup Buttermilk
Instructions
- In a small bowl, mash the ripe banana until mostly smooth. A few small lumps are perfectly fine and add texture.1 large Ripe banana
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, melted butter, egg yolks, and mashed banana to the dry ingredients. Mix just until combined. Don’t overmix, or your pancakes can turn dense.1 cup All-purpose flour, 1 tbsp Granulated sugar, 1 1/2 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Kosher salt, 1/4 cup Unsalted butter, 1/2 cup Buttermilk, 2 large Eggs
- In a separate large bowl, beat the egg whites until stiff peaks form. This step is key to achieving that light, fluffy texture. Gently fold the whipped egg whites into the batter until incorporated. Be careful not to deflate the mixture. Let the batter rest for about 3–5 minutes while you heat your griddle or skillet over medium-low heat.
- Grease the skillet with butter or nonstick cooking spray if needed. Scoop about 1/3 cup of batter onto the preheated skillet. Cook until bubbles form across the surface and the edges look set and slightly dry, then flip and cook until golden brown and cooked through, about 3-4 minutes each side.
Notes
- Cook on medium-low heat to prevent over-browning. Be sure it’s hot before cooking the pancakes. You can test with a few drops of water in the pan; if they sizzle, the skillet is hot and ready.
- If not using a nonstick skillet, butter the skillet or spray it with cooking spray to prevent sticking. I don’t use anything in my nonstick griddle pan, and I always get that restaurant-quality browning on my pancakes.
- Don’t overmix the batter; some lumps are okay.