Fluffy Banana Bread Pancakes (Ready in 20 Minutes)

These banana bread pancakes bring the warm, spiced flavor of banana bread to your breakfast table, in a stack that’s ready in just 20 minutes. The edges get lightly crisp while the centers stay tender, and the whole kitchen smells like cinnamon and ripe banana.

That soft crumb and gentle sweetness come from real mashed banana and a splash of buttermilk. They’re simple enough for a weekday but feel like a lazy Saturday treat.

What Makes These Pancakes Taste So Good

The banana flavor isn’t just a hint. I use one whole very ripe banana, mashed until nearly smooth, so it bakes into the batter the way it would in a loaf. Brown sugar and cinnamon add that familiar quick-bread warmth, while buttermilk keeps the crumb tender without weighing it down.

They also cook up fluffier than you might expect. A little baking powder and baking soda lift the batter, and the banana itself helps hold moisture. The result is a pancake that tastes like banana bread, with none of the wait.

Ingredients

• 1 cup all-purpose flour: spooned and leveled, not scooped.
• 1 tbsp brown sugar: light or dark, for a touch of molasses sweetness.
• 1 tsp baking powder: for lift.
• 1/2 tsp baking soda: helps with browning and tenderness.
• 1/2 tsp cinnamon: ground cinnamon brings that banana bread spice.
• 1/4 tsp salt: just enough to round out the sweetness.
• 1 large very ripe banana: the peel should be heavily spotted. This is where most of the flavor lives.
• 1 cup buttermilk: the acidity reacts with the baking soda for extra fluff. See substitutions for a quick swap.
• 1 large egg: at room temperature, so it mixes in easily.
• 1 tsp vanilla extract: rounds out the banana flavor.
• 1 tbsp unsalted butter, melted: plus more for the pan.

Swaps and Substitutions

• Whole wheat flour: replace half the all-purpose flour with whole wheat for a nuttier pancake. Add an extra tablespoon of buttermilk to loosen the batter.
• Dairy-free: use oat milk or almond milk with 1 tbsp lemon juice stirred in and let it sit 5 minutes. Swap the butter for melted coconut oil.
• No banana: I don’t really do this one. The banana isn’t just flavor, it’s the moisture and structure. If you need a plain pancake, the classic buttermilk stack is your recipe.
• Add-ins: fold in 1/4 cup chopped toasted walnuts or a handful of dark chocolate chips right before cooking.
• Sweeter edge: add an extra teaspoon of brown sugar or drizzle with warm honey.

If a loaf is more your speed, try the easy banana bread recipe on the site.

How to Make Banana Bread Pancakes

Step 1: Whisk the Dry Ingredients

Whisk the 1 cup flour, 1 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt together in a large bowl. Give it about 30 seconds of whisking so the leaveners distribute evenly and there are no lumps of brown sugar.

You’ll see a few light streaks of cinnamon, and the mixture will smell faintly sweet and spicy. This is your base.

Step 2: Mash the Banana and Mix the Wet Ingredients

In a separate medium bowl, mash the 1 large very ripe banana with a fork until it’s mostly smooth, about 1 minute. A few tiny lumps are fine, they’ll melt into the pancakes. Whisk in the 1 cup buttermilk, 1 large egg, 1 tsp vanilla, and the 1 tbsp melted butter.

The liquid will turn a pale tan and smell strongly of banana. If your banana was especially large, the batter might look a little thinner, that’s okay. It leads to a more tender pancake.

Step 3: Fold the Batter Together

Pour the wet mixture into the dry ingredients and fold with a rubber spatula. Stop as soon as the flour disappears, about 15 strokes. The batter will be thick and lumpy, and you may still see small streaks of flour, that’s exactly right.

Overmixing at this stage builds gluten and makes the pancakes tough. So even if it looks a bit shaggy, resist the urge to stir more. Let the batter rest for 5 minutes while you heat the pan. This rest gives the baking powder a head start.

Step 4: Cook and Stack the Pancakes

Set a large nonstick skillet or griddle over medium heat (around 350°F on an electric griddle). Lightly butter the surface. Spoon about 1/4 cup of batter per pancake onto the hot pan, leaving room for them to spread. Cook until bubbles form on the top and the edges look set, about 3 to 4 minutes, then flip and cook the second side until golden, another 2 to 3 minutes.

The pancakes should puff up slightly as they cook. If they brown too fast and the centers stay doughy, lower the heat a notch. Stack them on a warm plate, add a pat of butter and a drizzle of maple syrup, and serve right away.

Tips for Fluffy Pancakes Every Time

• Use a truly ripe banana. A yellow banana with green tips won’t give you the same sweetness or banana punch. The peel should be covered in brown spots.
• Don’t overmix. A lumpy batter with visible flour streaks is better than a smooth, overworked one. Stop folding sooner than you think.
• Keep them warm. As you finish each batch, slide the pancakes onto a baking sheet in a 200°F oven. They’ll hold their fluff until you’re ready to serve.
• Wipe the pan between batches. Burnt butter bits will stick to new pancakes and make them look dirty. A quick swipe with a paper towel keeps them clean.

Cook times will shift a little depending on your pan:

Storing Leftover Pancakes

• Refrigerate: cooled pancakes in an airtight container for up to 3 days.
• Reheating: revives them best in a toaster or toaster oven. The microwave works in a pinch but makes them softer.
• Freeze: pancakes in a single layer on a baking sheet, then stack with parchment paper in a zip-top bag. They’ll keep for 2 months. Reheat directly from frozen.

What to Serve With Banana Bread Pancakes

A side of thick-cut bacon gives you salty, crisp contrast that plays off the sweet banana. Fresh berries, especially blueberries or sliced strawberries, brighten the plate and add a little acidity. For something more indulgent, a dollop of cinnamon whipped cream turns these into a weekend brunch centerpiece. Even a simple drizzle of warm peanut butter works if you want a heartier stack.

Frequently Asked Questions

I don’t have buttermilk. What now?

Stir 1 tbsp lemon juice or white vinegar into 1 cup regular milk and let it sit 5 minutes. The milk will thicken and curdle slightly, and it behaves just like buttermilk in this batter.

My pancakes burned on the outside and were raw inside.

The heat was too high. Pancakes need a steady medium heat, roughly 350°F, so the middle cooks through by the time the outside is golden. Turn the heat down and test with one pancake before you cook the full batch.

Can I make the batter the night before?

I don’t recommend it. The baking powder and baking soda lose their power after sitting, and the banana will darken the batter. Mix the dry and wet ingredients separately, then combine them right before cooking.

Can I use whole wheat flour for all the flour?

You can, but the pancakes will be denser and less fluffy. If you want the whole grain flavor without losing lift, swap half the all-purpose flour for whole wheat and add a splash more buttermilk.

Fluffy Banana Bread Pancakes Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 245

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 large very ripe banana
• 1 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted, plus more for the pan

Method

 

1. Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
2. In a separate bowl, mash the banana until nearly smooth. Whisk in the buttermilk, egg, vanilla, and melted butter.
3. Fold the wet mixture into the dry ingredients until just combined, about 15 strokes. The batter will be thick and lumpy. Let it rest 5 minutes.
4. Heat a lightly buttered skillet or griddle over medium heat (350°F). Drop 1/4 cup of batter per pancake. Cook until bubbles appear on top and edges look set, 3 to 4 minutes. Flip and cook until golden, 2 to 3 minutes more. Stack and serve warm with butter and maple syrup.

Notes

Keep the pancakes warm as you cook the remaining batter by placing them on a baking sheet in a 200°F oven. If your banana is especially large, the batter might look thin, but the pancakes will still cook up tender and fluffy.