Easy Fluffy Banana Pancakes Recipe

My fluffy banana pancakes are thick but light and airy and so easy to make! Perfect for a lazy weekend brunch or a quick after school snack! Recipe by movers and bakers

5 from 1 vote

Say goodbye to flat, rubbery pancakes! These Easy Fluffy Banana Pancakes are thick, light, and incredibly airy. By using a simple yogurt-based buttermilk hack, this recipe delivers bakery-style height and a tender crumb every single time. It's the perfect way to use up overripe bananas and a brilliant recipe to get the kids involved in the kitchen.

Servings servings

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

210 g (1 ½ cups) plain (all purpose) flour
2 tsp baking powder
0.5 tsp salt
1 large banana
2 tbsp melted butter
1 large egg
95 g (¼ cup + 3 tbsp) yogurt
95 ml (¼ cup + 2 tbsp) milk
2 tbsp brown sugar
1 tsp vanilla

Instructions

Heat the frying pan on medium-low whilst making the pancake mixture. Prepare a little oil and a brush to lightly oil the pan, if required. I use a non-stick pan, so do not need to do this step.
In a large mixing bowl, sift together the flour, baking powder and salt. Whisk to combine then set the bowl aside. Separately, in a large jug, whisk together the mashed banana, melted butter, yogurt, milk, sugar, egg and vanilla.
Tip the wet mixture into the dry and gently fold with a spatula until just combined. The batter will be thick. Add a little extra milk if required to make it dropping consistency.
Place a generous spoonful of the mixture on the hot pan and cook until a few bubbles start to appear and pop on top. The bottom of the pancake should no longer stick to the pan. This should take a few minutes. Carefully flip the pancake and allow the other side to cook until golden brown, another minute or so. Pile onto a plate, top with sliced bananas and some syrup and enjoy!

Video

Notes

Use ingredients at room temperature. This includes the milk, yogurt and eggs (if you store them in the fridge). Room temperature ingredients will blend together more easily and cook up better when making this banana pancakes recipes.

When melting the butter, you can either do it on the stovetop in a small saucepan, or in short bursts in the microwave. Make sure to allow it to cool slightly before using, so that it is not too hot when combined with the pancake batter.

Mix the batter as little as possible when combining the wet ingredients in with the dry. The more the batter is mixed, the tougher the pancakes will turn out, as the gluten is developed leading to rubbery pancakes.

Always cook pancakes using a preheated pan at a medium-low temperature. The heat of the pan is part of what causes the pancakes to develop the texture and fluffiness, so this is really important.

I use absolutely no oil or butter on my non stick ceramic frying pan. However, if you feel it might stick, lightly brush some melted butter or oil over the pan before cooking the pancakes.

Keep the pan on medium-low throughout. Low and slow is the key here to not burn the outside but have it be perfectly golden whilst keeping the middle soft and fluffy.

Cook each pancake until it is easy to slip a spatula under it to flip. Look for a handful of bubbles appearing on top of the pancake and starting to pop before you flip it. It will still look wet on top, but the sides should be at least partly dulled as they have cooked. Once flipped, the remainder of the pancake will cook through too.

Author: Andrea

Calories: 102kcal

Course: Breakfast

Cuisine: American

Keyword: Best Banana Pancake Recipe, Easy Fluffy Banana Pancakes, Fluffy American Style Pancakes, Homemade banana buttermilk pancakes, How to make pancakes fluffier with yogurt, Pancake Sunday, Using overripe bananas for breakfast

Nutrition

Calories: 102kcal