Fluffy Banana Pancakes Recipe

Fluffy banana pancakes stacked high with golden edges and soft centers, served with syrup and sliced bananas.

5 from 1 vote

Fluffy banana pancakes made with buttermilk and whipped egg whites for a light, airy texture, rich flavor, and perfectly tender centers.

Prep Time15

Cook Time3

Course: Breakfast, Brunch

Cuisine: American

Keyword: banana pancakes, buttermilk pancakes, classic pancakes, easy breakfast recipes, fluffy banana pancakes, from scratch pancakes, homemade pancakes

Servings:

Calories: 313kcal

Author: Leigh Harris

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.

Nutrition