Banana Pancakes – The Best Fluffy, Easy Recipe for Breakfast Bliss

Whether it’s a lazy weekend or a busy weekday, banana pancakes are the kind of breakfast that makes everyone pause for a bite. Lightly sweet, soft on the inside, and golden around the edges, these pancakes turn simple pantry staples into something extra special. All you need is a ripe banana, an egg, and a few basics to whip up a meal that feels indulgent—but is secretly wholesome.

In this guide, we’ll show you how to make the fluffiest banana pancakes from scratch, explore common mistakes (like rubbery texture), and answer popular questions like Kylie Jenner’s 2-ingredient trend and the perfect banana-to-egg ratio. Whether you’re feeding kids, meal prepping, or just treating yourself, this recipe delivers.

Looking for more ways to energize your morning? Don’t miss our High Protein Banana Oat Pancakes for another banana-based breakfast favorite.

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Table of Contents

Table of Contents

Why Banana Pancakes Are a Breakfast Favorite

The Perfect Combo of Sweet, Soft, and Satisfying

There’s something nostalgic and comforting about banana pancakes. They capture the classic joy of pancakes with a natural sweetness and a soft, moist bite that keeps you going back for more. Bananas add body to the batter, richness to the flavor, and enough sugar to skip the syrup if you’d like.

These pancakes are:

• Naturally sweetened
• Soft and moist inside, golden outside
• Quick to make—done in 15 minutes
• A great way to use overripe bananas

Whether you serve them plain, with syrup, or topped with sliced bananas, these are the kind of pancakes that never disappoint.

Great for Kids, Meal Prep, or Weekend Treats

Banana pancakes are also incredibly family-friendly. Kids love the taste, and parents love that they’re not overly processed or sugar-loaded. Plus, they reheat beautifully, making them ideal for meal prep. Just pop them in the toaster or microwave for a quick, filling start to your day.

Other reasons to love them:

• Budget-friendly ingredients
• Easy to freeze and reheat
• Customizable with spices, fruit, or even chocolate chips
• Great as a base for toppings like yogurt, nut butters, or honey

Want more easy breakfast ideas? Try our 5-Minute Healthy Breakfast Ideas for more ways to fuel your morning fast.

Nutritional Benefits of Banana Pancakes

How Bananas Naturally Sweeten and Energize

One of the biggest advantages of banana pancakes is how they rely on the natural sweetness of bananas—especially those overripe ones that are a little too soft for snacking but perfect for baking. Not only do bananas reduce the need for added sugar, but they also come packed with nutrients that fuel your day.

Here’s what a single ripe banana brings to your pancakes:

• Vitamin B6 – Supports metabolism and energy production
• Potassium – Helps balance blood pressure and keeps muscles working properly
• Fiber – Aids digestion and keeps you feeling full longer
• Natural sugars – Provide quick, clean energy without a crash

By incorporating mashed banana into your pancake batter, you’re adding both flavor and function.

Eggs, Milk, and Fiber – A Balanced Start to Your Day

Banana pancakes aren’t just tasty—they’re also a well-rounded breakfast when made with whole ingredients. Let’s break down the core components:

Ingredient	Nutrition Role
Eggs	High-quality protein, essential amino acids
Milk	Calcium, vitamin D, and extra creaminess
Flour	Carbohydrates for energy (can swap for oat flour too)
Banana	Natural sugar, potassium, and antioxidants

You can boost nutrition further by:

• Using whole grain flour or oat flour for more fiber
• Adding chia or flax seeds for healthy fats
• Swapping in plant-based milk if dairy-free

These pancakes can easily be adapted to meet dietary preferences while still delivering that classic fluffy texture.

Want a hearty breakfast with even more staying power? Check out our Sweet Potato Breakfast Hash—it’s perfect alongside banana pancakes or on its own.

Can You Just Add Bananas to Pancake Mix?

What Happens When You Mash and Mix

Short answer: Yes, you can add mashed bananas to store-bought pancake mix—but with a few caveats.

Adding banana to a boxed mix will boost flavor, moisture, and sweetness, but it also changes the batter’s texture and how it cooks. Bananas add density and can make pancakes a little heavier or softer than expected if you don’t adjust the mix properly.

Here’s how to do it right:

• Start with ½ to ¾ cup mashed banana per 1 cup of pancake mix
• Reduce the liquid slightly (milk or water) to balance the added moisture
• Mix until just combined—overmixing can lead to dense, gummy pancakes
• Let the batter sit for 5 minutes before cooking to improve texture

The result? A semi-homemade banana pancake that’s faster than from-scratch but still loaded with real fruit flavor.

Tips to Get Better Results with Store-Bought Mix

Want your banana pancakes from mix to turn out fluffy and flavorful?

Try these quick fixes:

• Add a pinch of cinnamon or nutmeg to boost flavor
• Stir in vanilla extract for a touch of warmth
• Top with sliced bananas or walnuts for added texture
• Cook on medium heat and avoid flipping too early

If you’re in a hurry or new to cooking, adding bananas to mix is a great place to start. But for the fluffiest, golden-brown results with full banana flavor, a homemade recipe (like the one below) will always come out on top.

Want easy breakfasts with even fewer steps? Check out our Quick Grab-and-Go Breakfast Muffins—no fork required.

The Exact Ingredients for Fluffy Banana Pancakes

Simple Pantry Staples That Make a Difference

What makes banana pancakes stand out is how you can create something warm, fluffy, and filling with just a few everyday ingredients. But even simple recipes require the right ratios to turn out just right—light in texture, golden brown on the outside, and gently sweet inside.

Here’s what you’ll need:

✅ Dry Ingredients:

• 1 cup all-purpose flour – the base that holds everything together
• 1 tbsp baking powder (aluminum-free) – gives the pancakes lift and fluff
• ½ tsp cinnamon – adds warmth that pairs perfectly with banana
• ¼ tsp salt – enhances all the other flavors

✅ Wet Ingredients:

• ¾ cup mashed overripe banana (about 1½ bananas) – natural sweetness and moisture
• 1 large egg – binds the ingredients and adds structure
• ¾ cup milk – keeps the batter smooth and pourable

Tip: Use bananas that are deeply speckled or mostly brown for the best flavor and moisture.

Why Overripe Bananas Work Best

Overripe bananas aren’t just sweeter—they’re also softer and easier to mash, which makes them perfect for incorporating into your pancake batter. The more ripe the banana, the:

• Sweeter the pancakes
• Stronger the banana flavor
• More moist the texture

If your bananas aren’t quite there yet, you can ripen them faster by placing them in a brown paper bag overnight or warming them in the oven at 300°F for 15 minutes.

Want a recipe that celebrates ripe fruit in a fresh way? Try our Honey Yogurt Dip paired with sliced bananas for a quick, no-cook snack.

How Do You Make Kylie Jenner’s Banana Pancakes?

The 2-Ingredient Pancake Trend Explained

Kylie Jenner popularized a super simple version of banana pancakes using just 2 ingredients: ripe bananas and eggs. It’s a quick breakfast that went viral for being fast, healthy, and low-effort.

Here’s how it works:

• Mash 1 medium banana
• Beat in 2 eggs
• Mix well and cook like regular pancakes in a nonstick pan

That’s it. No flour, no baking powder, no milk. The result is a soft, crepe-like pancake that’s naturally sweet, grain-free, and protein-packed.

How to Adapt It for Better Flavor and Texture

While Kylie’s version is quick and clean, many people find it too soft or eggy. You can keep it simple but boost the flavor and structure with a few smart tweaks:

Add-In	Why It Helps
½ tsp cinnamon	Adds flavor and depth
1 tbsp oat flour	Improves texture and fluff
Dash of vanilla	Makes it more dessert-like
Pinch of salt	Balances sweetness and brings out banana taste

Tips for better 2-ingredient pancakes:

• Use a well-greased nonstick skillet
• Keep the pancakes small for easier flipping
• Cook on medium-low heat for even cooking
• Don’t flip too early—wait until the edges are set

This style of banana pancake is great if you’re looking for something light, grain-free, and naturally sweet, but for a more traditional, fluffy bite, the classic recipe with flour and leavening is the better choice.

Craving more clean, trendy breakfasts? Don’t miss our Easy Breakfast Quesadilla Recipe for a protein-packed morning meal you can make in 15 minutes.

Step-by-Step – How to Make the Perfect Banana Pancakes

These fluffy banana pancakes are quick to make, easy to master, and totally satisfying. Follow this foolproof process to get them golden on the outside, soft and moist inside—every single time.

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 cup all-purpose flour
• 1 tablespoon baking powder (aluminum-free)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Mix until evenly combined. Set aside.

Step 2: Blend the Wet Ingredients

In a separate larger bowl:

• Mash ¾ cup of overripe banana (about 1½ bananas) until mostly smooth
• Beat in 1 large egg
• Add ¾ cup milk and whisk until fully combined

Step 3: Combine Wet and Dry

Pour the dry ingredients into the banana mixture. Whisk gently until just combined—a few lumps are okay. Overmixing can lead to tough or rubbery pancakes.

Let the batter rest for 5 minutes to activate the baking powder.

Step 4: Cook the Pancakes

• Heat a large nonstick skillet over medium heat
• Lightly grease with cooking spray or oil
• Scoop ⅓ cup batter per pancake onto the hot skillet
• Cook for 2–3 minutes, until bubbles form on top and the edges look set
• Flip and cook for another 1–2 minutes, until golden and cooked through

Repeat with remaining batter.

Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.

Step 5: Serve and Enjoy

Stack the pancakes on a plate and top with:

• Fresh banana slices
• A drizzle of real maple syrup
• A spoonful of yogurt, peanut butter, or a sprinkle of chopped nuts (optional)

These pancakes are delicious on their own, but even better with toppings that add a little crunch, creaminess, or extra sweetness.

Want more quick-fix breakfast recipes? Try our Honey Yogurt Dip as a topping or side for fruit-lovers.

What Is the Ratio of Bananas to Eggs for Pancakes?

Simple Ratios for 2-Ingredient & Classic Pancakes

Whether you’re making minimal-ingredient pancakes or a full, fluffy version, getting the banana-to-egg ratio right is essential for the perfect texture.

Here are the most common ratios:

Style	Bananas	Eggs	Result
2-Ingredient	1 medium banana	2 eggs	Soft, eggy, crepe-like texture
Balanced (light)	1 banana	1 egg	Still soft, but slightly firmer structure
Classic recipe base	¾ cup mashed banana	1 egg + ¾ cup milk	Fluffy, full pancakes with great rise

Note: ¾ cup mashed banana ≈ 1½ large bananas

The classic recipe you’re using has the ideal balance for a fluffy, well-structured pancake that’s still moist and banana-forward in flavor.

How Ratios Affect Texture and Structure

Bananas add moisture, sweetness, and density. Eggs provide structure and protein. If your mix has too much banana, your pancakes can turn dense and mushy. Too many eggs? They’ll be overly firm or rubbery.

To strike the right balance:

• Stick to ¾ cup banana per 1 egg and 1 cup flour
• Add baking powder to keep things fluffy
• Let the batter rest for 5 minutes to settle and activate leavening

By mastering this ratio, you’ll avoid soggy pancakes and enjoy a stack that’s golden, light, and flavorful.

Want a higher-protein twist on this formula? Check out our High Protein Banana Oat Pancakes for a fitness-friendly version.

Why Are My Banana Pancakes Rubbery?

Common Mistakes (and How to Avoid Them)

Banana pancakes should be soft, fluffy, and tender—not dense, chewy, or rubbery. If yours come out rubbery, don’t worry—it’s a common issue, and it’s easy to solve once you know the causes.

Here are the top reasons banana pancakes turn rubbery:

1. Too much banana:
   While ripe bananas add sweetness and moisture, using more than the recommended amount (¾ cup per batch) can throw off the texture. Too much banana adds density and moisture, making the pancakes mushy or gummy in the center.
2. Too many eggs (especially in 2-ingredient versions):
   Eggs bind, but in excess, they firm things up too much—creating a spongey, almost scrambled egg-like texture.
3. Overmixing the batter:
   Stirring the pancake batter too much develops the gluten in the flour, which makes pancakes tough and rubbery instead of tender.
4. Cooking at too low heat:
   Low heat dries pancakes out as they cook slowly, which can lead to a rubbery finish. Pancakes need medium, steady heat for a golden exterior and a soft interior.

Fixing the Texture: Moist vs. Gummy

✅ Here’s how to keep your banana pancakes light and tender:

• Stick to ¾ cup mashed banana for every 1 cup flour + 1 egg
• Mix the batter just until combined (lumps are fine!)
• Let the batter rest 5 minutes before cooking
• Cook over medium heat and don’t flip too early

Pro Tip: If your first pancake turns out too rubbery, let the batter sit a bit longer. A 10-minute rest can help rehydrate the flour and balance moisture.

Want more no-fail breakfast tips? Explore our 5-Minute Healthy Breakfast Ideas for smart, fast recipes with great texture every time.

Serving Suggestions, Toppings & Storage Tips

Best Pairings: Syrups, Fruit, Spreads

Once your banana pancakes are hot off the skillet, it’s time to dress them up. Whether you like them classic or creative, these toppings will take your stack to the next level:

🍌 Fruit Toppings

• Fresh banana slices
• Berries (blueberries, strawberries, raspberries)
• Stewed apples or cinnamon pears

🍯 Sweeteners & Spreads

• Real maple syrup
• Honey or agave drizzle
• Peanut butter, almond butter, or chocolate hazelnut spread
• Greek yogurt or whipped cream for a creamy contrast

🥥 Add-Ons for Texture

• Chopped walnuts or pecans
• Toasted coconut flakes
• Cacao nibs or mini chocolate chips

You can also turn them into a full breakfast plate by serving alongside scrambled eggs, breakfast hash, or even a simple fruit dip like our Honey Yogurt Dip.

Storing and Freezing Pancakes for Busy Mornings

Banana pancakes are meal-prep friendly and reheat beautifully. Here’s how to store them:

✅ Refrigeration

• Let pancakes cool completely
• Stack with parchment paper between them
• Store in an airtight container
• Keep for up to 4 days

❄️ Freezing

• Stack cooled pancakes with parchment in between
• Place in a zip-top freezer bag
• Freeze for up to 2 months
• Reheat in toaster, oven, or microwave as needed

Pro Tip: Use a toaster for crisp edges, or microwave with a damp paper towel for soft, fluffy results.

Need more prep-ahead ideas for the week? Don’t miss our Quick Grab-and-Go Breakfast Muffins—perfect for mornings when time is tight.

Frequently Asked Questions (FAQ)

Conclusion: Fluffy, Simple, and Naturally Sweet

Banana pancakes are a classic breakfast favorite for a reason—they’re easy to make, incredibly versatile, and packed with natural flavor. Whether you’re using up overripe bananas or making a trendy 2-ingredient version, you’ll love how satisfying, soft, and golden these pancakes turn out. Follow the ratios, don’t overmix, and enjoy your stack with all the toppings you love.

From busy weekday mornings to lazy weekend brunches, banana pancakes are always a good idea.

Craving more banana-packed breakfasts? Don’t miss our High Protein Banana Oat Pancakes for a fiber-rich twist on this classic dish.

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