Posted Jun 21, 2020, Updated Apr 01, 2024 Whose ready to make some banana pancakes and pretend like it’s the weekend? I can’t help it if that song plays in my head every time I make this banana pancake recipe (anyone else)? Anyway, if you’re looking for the fluffiest, most delicious pancakes loaded with banana flavor, then you’re in the right place. These extra fluffy banana pancakes are the best, and so easy to make you don’t even need a mixer! They’re the best banana pancakes you will ever eat, and are certain to become a weekend breakfast staple!
Banana Pancakes: Ingredients & Substitutions
As always, this banana pancake recipe is best when made exactly as it’s written. However, if you’re interested in making some substitutions, here are a few that I have tried and can recommend.
All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour. 1:1 all-purpose gluten-free flour also works well. Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar. Mashed Bananas. Make sure your bananas are extra-ripe and sweet. There is no substitution for bananas! Sour cream. Plain or vanilla Greek yogurt can be used in place of sour cream. Whole milk. 2% milk can be used in place of whole milk. I don’t recommend skim or fat free varieties, the rich flavor of these banana pancakes depends on a little fat from the milk.
How to Make Banana Pancakes
This banana pancake recipe is easy to make, but as always we will walk through how to make fluffy banana pancakes step-by-step! And don’t forget to watch the video. Begin by combining the dry ingredients in a medium-sized bowl, then set them aside to use later. This step ensures that the dry ingredients will be evenly mixed into the batter. Next, in a large bowl, mash the bananas. Then add the rest of the wet ingredients and whisk or stir with a spatula to combine. Then, add the dry ingredients to the wet mixture and stir until everything is evenly combined. The only lumps left in the batter should be small lumps of mashed banana.
Cook
Preheat an electric griddle to 350 degrees F. You can also use a large non-stick fry pan, just preheat it on the stove over medium heat. Grease the surface with melted butter, coconut oil, or cooking spray. Drop 2 Tablespoon portions of banana pancake batter onto the preheated surface and cook for 3-5 minutes on the first side, or until the edges are set and bubbles start forming in the batter. Flip and cook for 3-5 minutes on the second side until it is golden-brown.
Serve
Serve this banana pancake recipe warm with sliced bananas, pure maple syrup, a dollop of homemade whipped cream or slather on some homemade peanut butter or cinnamon honey butter.
Store/Freeze
Store any banana pancakes leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, cool the pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen banana pancakes to an airtight container and store them in the freezer for up to 2 months. Reheat in the toaster or microwave. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
