Name: Fluffy Banana Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ripe banana, medium-sized, mashed (120g); ½ cup + 1 tablespoon plant-based milk (135ml); 1 tablespoon light brown sugar or coconut sugar (12g); 1 teaspoon vanilla extract (5ml); 2 tablespoons melted coconut oil* (30ml); 1 cup all-purpose flour (120g); ½ tablespoon baking powder (7g); ½ teaspoon cinnamon (2.8g); ¼ teaspoon sea salt (1.5g)

Jump to Recipe· 3.9 from 12 reviews

I absolutely adore starting my mornings with this Fluffy Banana Pancakes Recipe. It’s become one of my go-to breakfast treats because the pancakes come out tender, light, and packed with natural banana flavor. Every bite feels like a warm hug, and I love how these pancakes are simple enough that I can whip them up quickly yet sophisticated enough to impress anyone at the table. Trust me, once you try this recipe, it’ll be your new favorite way to enjoy bananas in pancake form!

Why You’ll Love This Fluffy Banana Pancakes Recipe

What I really love about this recipe is the perfect balance it strikes between flavor and texture. The bananas lend a wonderful natural sweetness and moisture that makes each pancake incredibly fluffy without needing a ton of sugar or heavy ingredients. You get that cozy warmth from the cinnamon and vanilla, which gives the pancakes a lovely fragrant depth. It just feels like a small indulgence that’s wholesome and comforting.

Another thing that makes this Fluffy Banana Pancakes Recipe stand out is how quick and easy it is to prepare. I appreciate recipes that don’t require a lot of fuss, especially on busy mornings when time is precious. Just a few simple ingredients, a mixing bowl, and a skillet—then you’re on your way to a beautiful stack of pancakes. They’re perfect for casual weekend breakfasts, brunches with friends, or weekends when you want to treat the kids to something special but nutritious. I always look forward to making these because they never disappoint!

Ingredients You’ll Need

There are three small round pancakes cooking in a black frying pan, each pancake having a golden brown cooked surface with small darker spots. The pancakes are placed evenly apart on the pan, showing their fluffy and thick texture with slightly irregular edges. The frying pan has a patterned cooking surface and a solid black handle, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, everyday staples that come together to create the perfect pancake batter. Each one has a special role in giving the pancakes their taste, fluffiness, and golden color.

1 ripe medium banana, mashed (120g): The star ingredient that provides natural sweetness and moisture.
1 cup all-purpose flour (120g): Gives the pancakes structure and lightness.
½ tablespoon baking powder (7g): Helps the pancakes rise to that fluffy perfection.
½ teaspoon ground cinnamon (2.8g): Adds a cozy, warm spice note.
¼ teaspoon sea salt (1.5g): Balances out the sweetness and enhances flavor.
½ cup + 1 tablespoon plant-based milk (135ml): Keeps the pancakes tender and dairy-free.
1 tablespoon light brown sugar or coconut sugar (12g): Adds a touch of caramelized sweetness.
1 teaspoon vanilla extract (5ml): Infuses the batter with aromatic warmth.
2 tablespoons melted coconut oil (30ml): Ensures moist pancakes and a pleasant subtle richness (avocado oil works well too).

Directions

Step 1: In a mixing bowl, whisk together the mashed banana, plant-based milk, brown sugar, vanilla extract, and melted coconut oil until smooth and combined. This wet mixture carries all the flavor and moisture that make the pancakes shine.

Step 2: In a separate bowl, mix the flour, baking powder, cinnamon, and sea salt. Make sure to sift or whisk the dry ingredients well to evenly distribute the leavening and spice.

Step 3: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined—don’t overmix! It’s okay if there are some lumps left; overmixing can make pancakes tough.

Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or vegan butter. You want a nice hot surface so the pancakes cook evenly and get a golden crust.

Step 5: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, watching for bubbles forming on the surface and the edges setting. Then flip the pancakes and cook for another 1-2 minutes until both sides are golden brown.

Step 6: Stack the warm pancakes on a plate and serve immediately with your favorite toppings like maple syrup, fresh berries, or vegan whipped cream. Enjoy every fluffy, delightful bite!

Servings and Timing

This Fluffy Banana Pancakes Recipe makes about 10 medium-sized pancakes, perfect for serving 3-4 people depending on appetite. The prep time is very quick—around 10 minutes to mash, mix, and prepare everything. The cooking takes about 15 minutes, so you’ll have the entire meal ready in roughly 25 minutes. There’s no additional resting or cooling time needed, which means you can dive right in once the pancakes are done cooking.

How to Serve This Fluffy Banana Pancakes Recipe

A stack of five thick pancakes is placed on a white plate with syrup pooling around the base, soaking the bottom pancake slightly. On top of the stack are three slices of banana and four plump blueberries arranged in a small cluster. Around the plate, there is one banana slice resting in the syrup, and a silver fork holds a triangular piece of pancake lifted from the stack. The background features another white plate with a smaller stack of pancakes topped with banana slices against a white marbled surface. A glass syrup jar and a white bowl with banana slices are softly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

I love serving these pancakes stacked high on a warm plate so you get that cozy, inviting look. Drizzling pure maple syrup is my absolute favorite, but you can also add sliced fresh bananas or berries for a pop of color and freshness. A dollop of vegan whipped cream brings a creamy contrast that feels just a little special without being too heavy. For presentation, sprinkling a pinch of cinnamon or powdered sugar over the top takes things up a notch and makes the whole dish look so inviting.

When it comes to sides, crispy vegan bacon or sausage pairs incredibly well with these pancakes, balancing sweet and savory flavors. Fresh fruit salad or a small bowl of yogurt (dairy or plant-based) completes the meal and adds variety in texture and taste. For beverages, I adore a warm cup of freshly brewed coffee or a spiced chai tea alongside these pancakes. On a sunny weekend morning, fresh orange juice or a sparkling berry mocktail make the breakfast feel festive and bright.

Serving temperature for these pancakes is best warm right off the skillet; they’re at their fluffiest and most tender that way. If you like, keeping them in a low-temperature oven while cooking additional batches helps keep everything hot and ready to serve at once. The pancakes also travel well if you’re packing breakfast for a family outing or brunch picnic.

Variations

One of the reasons I keep coming back to this Fluffy Banana Pancakes Recipe is how easy it is to customize. For gluten-free options, swapping the all-purpose flour for a gluten-free baking blend works beautifully without compromising fluffiness. If you want to go vegan, which this recipe already is, just double-check your milk and sugar choices to match your diet perfectly.

Flavor-wise, have fun adding extras like vegan chocolate chips, chopped nuts, or mashed berries right into the batter. I’ve also tried mixing in a handful of shredded coconut or pumpkin spice for seasonal flair, and it really takes the pancakes to a fun new place. If you want a richer taste, swapping coconut oil for melted vegan butter can make a delightful difference.

For cooking, if you don’t have a skillet, I find using a non-stick griddle or even a well-heated cast-iron pan works great—just keep the heat steady to avoid burning. You can also make mini pancake stacks for a cute appetizer or brunch platter by using a smaller amount of batter per pancake.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator. I like using glass containers with tight-fitting lids to keep the pancakes from drying out. They’ll stay delicious for 3 to 4 days—just make sure to cool them completely before sealing to avoid condensation.

Freezing

This recipe freezes wonderfully. I recommend placing the cooked pancakes on a parchment-lined baking sheet, making sure they don’t touch, then freezing until firm (about 1-2 hours). After they’re frozen solid, transfer them to a freezer-safe bag or container. The pancakes can keep up to 3 months in the freezer, making them perfect for quick breakfasts any time you want.

Reheating

To reheat, I love popping frozen pancakes straight into a skillet over medium heat and warming each side for a minute or two until heated through and slightly crispy again. You can also microwave them for 30-60 seconds if you’re in a rush, but they might lose a bit of their fluffy texture. A toaster oven or regular oven at 350°F for 10 minutes also works great to gently warm without drying out.

FAQs

Can I use regular milk instead of plant-based milk?

Absolutely! You can use dairy milk or any plant-based alternative you prefer. Just make sure it’s unsweetened to keep the pancake flavor balanced.

What if my bananas aren’t very ripe?

Ripe bananas are key for sweetness and flavor in this recipe. If your bananas are a bit underripe, you can bake them for 10 minutes at 300°F until softened and darker to intensify their sweetness before mashing.

How do I prevent pancakes from being tough?

Be careful not to overmix the batter; a few lumps are okay. Also, cook over medium heat rather than high to ensure they cook through without burning and stay tender.

Can I make this recipe ahead of time?

Yes! You can prepare the batter the night before and store it in the fridge for up to 12 hours. Just give it a gentle stir before cooking to reactivate the baking powder.

What toppings work best with these pancakes?

I love classic maple syrup, fresh fruit (bananas, berries), vegan whipped cream, nut butters, or even a sprinkle of toasted nuts for texture. The flavor combinations are endless!

Conclusion

I hope you’re as excited to make this Fluffy Banana Pancakes Recipe as I am every time I whip it up! It’s one of those comforting, versatile recipes that feel like a little celebration for your taste buds. Whether it’s a lazy weekend breakfast or a special brunch, this recipe delivers fluffy, flavorful pancakes that everyone will enjoy. Give it a try, and let me know how your pancake mornings turn out!