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Stack of fluffy banana pancakes topped with sliced banana, maple syrup and walnuts

Fluffy Banana Pancakes

Soft, fluffy pancakes made with a ripe mashed banana and a touch of cinnamon. Ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings (about 8 pancakes)
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour 125 g
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 1 large very ripe banana mashed, about 1/2 cup
  • 0.75 cup milk 180 ml
  • 1 large egg
  • 2 tbsp butter melted, plus extra for the pan
  • 0.5 tsp vanilla extract
  • sliced banana, maple syrup and chopped walnuts to serve

Equipment

  • 1 Large skillet or griddle
  • 1 Mixing bowls

Method
 

  1. Whisk the flour, sugar, baking powder, salt and cinnamon in a large bowl.
  2. In another bowl, whisk the mashed banana, milk, egg, melted butter and vanilla.
  3. Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are fine; overmixing makes tough pancakes. Let the batter rest for 5 minutes while the pan heats.
  4. Heat a skillet over medium-low heat and brush with butter. Pour 1/4 cup of batter per pancake.
  5. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set, then flip and cook for 1 to 2 minutes more until golden. Banana batter browns faster than plain batter, so keep the heat moderate.
  6. Serve warm with sliced banana, maple syrup and walnuts.

Notes

Make ahead: cool leftover pancakes, freeze them in a single layer, then bag them. Reheat in the toaster.
Add-ins: stir chocolate chips or blueberries into the batter, or sprinkle them on each pancake right after pouring.
More with bananas: our classic banana bread and turmeric banana oat bowl.