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Fluffy Banana Bread Pancakes Recipe (Easy & Delicious)

Fluffy Banana Bread Pancakes

These tender banana bread pancakes combine mashed ripe bananas, tangy buttermilk, cinnamon, brown sugar, and vanilla for an easy, warmly spiced breakfast. They are fluffy, moist, and perfect with butter and maple syrup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups (188 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg, optional
  • 2 medium-to-large bananas, about 1 cup Very ripe bananas, mashed
  • 2 Large eggs
  • 1 1/4 cups (300 ml) Buttermilk
  • 1/4 cup (57 g) Unsalted butter, melted and slightly cooled
  • 2 tablespoons Packed light brown sugar
  • 1 teaspoon Vanilla extract
For Cooking
  • As needed for the pan Butter or neutral oil
For Serving
  • As desired Butter
  • As desired Maple syrup
  • As desired Sliced bananas
  • As desired Chopped walnuts or pecans, optional

Method
 

Step-by-Step
  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg in a medium bowl.
  2. In a separate bowl, whisk the mashed bananas, eggs, buttermilk, melted and slightly cooled butter, brown sugar, and vanilla until combined.
  3. Add the wet mixture to the dry ingredients and stir just until combined. A few small lumps are preferable, so avoid overmixing.
  4. Let the batter rest for 5–10 minutes while heating a lightly buttered griddle or nonstick skillet over medium to medium-low heat.
  5. Pour approximately 1/4 cup batter per pancake onto the heated pan. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
  6. Flip each pancake gently and cook for another 1–2 minutes, until golden brown and cooked through. Do not press down after flipping.
  7. Serve the pancakes warm with butter, maple syrup, sliced bananas, and optional chopped walnuts or pecans.

Notes

Use very ripe, spotty bananas for the strongest flavor and natural sweetness. The batter should be thick but pourable; if it is unusually stiff, add 1–2 tablespoons of milk. Moderate heat is important because bananas and brown sugar can brown quickly before the centers cook. If using regular milk instead of buttermilk, add about 1 teaspoon lemon juice or vinegar per cup and let it stand for 5 minutes before using.