Wake up to a Delicious Twist with Banana Pancakes!

Start your morning with a stack of fluffy banana pancakes that feel weekend-special yet come together on a weekday clock.

Mashed ripe bananas do the heavy lifting—adding natural sweetness, tender crumb, and that cozy bakery aroma—so you can keep sugar low without sacrificing flavor.

This no-fuss method delivers easy banana pancakes in about 20 minutes, with simple pantry staples and clear visual cues for perfect flipping.

Whether you’re feeding little ones, meal-prepping for busy days, or treating yourself after a workout, these healthy banana pancakes check every box: satisfying, freezer-friendly, and endlessly customizable.

Add blueberries, chocolate chips, or toasted walnuts, then finish with maple, Greek yogurt, or a quick berry compote. Ready to cook? Let’s make your fluffiest batch yet.

Why You’ll Love Them

These healthy banana pancakes are naturally sweet, tender, and irresistibly light. With dual measurements (cups + grams), clear cues for when to flip, and freezer-friendly tips, this is your reliable go-to for fluffy banana pancakes any day of the week.

Ingredients

• 2 very ripe bananas, mashed (about 220–240 g without peel)
• 1 large egg (50 g, room temp)
• 1 cup (240 ml) milk (dairy or unsweetened oat/almond)
• 1 tsp vanilla extract (optional)
• 1 cup (120 g) all-purpose flour
• 2 tsp (8 g) baking powder
• ¼ tsp baking soda (optional, for extra lift)
• ¼ tsp fine salt
• 1–2 tbsp (12–24 g) sugar or honey (optional; bananas may be sweet enough)
• 1–2 tbsp (15–30 ml) neutral oil or melted butter, plus more for the pan

Optional add-ins: ¼ cup mini chocolate chips (45 g), ¼ cup blueberries (40 g), ½ tsp cinnamon, 2 tbsp chopped walnuts.

Instructions

1. Mix wet: In a bowl, whisk mashed bananas with egg, milk, vanilla, and oil/butter until combined.

1. Mix dry: In a separate bowl, whisk flour, baking powder, baking soda, salt, and sugar (if using).
2. Combine: Add dry to wet and stir just until no dry flour remains—a few small lumps are okay. Let batter rest 5 minutes to hydrate for extra fluffy banana pancakes.
3. Heat & test: Warm a nonstick skillet or griddle over medium heat. Lightly grease. Test with a 1-tbsp dot of batter; it should sizzle gently, not scorch.
4. Cook: Pour ¼ cup (60 ml) batter per pancake. Cook 2–3 minutes until edges look matte and bubbles form and begin to pop. Flip and cook 1–2 minutes more until golden and cooked through.
5. Serve: Stack warm with your favorite toppings.

Pro Tips for Extra Fluff

• Use spotty bananas: The spottier, the sweeter and softer the crumb.
• Don’t overmix: Stir until just combined to avoid tough pancakes.
• Rest the batter: A brief rest makes light, fluffy banana pancakes every time.
• Heat control: Medium heat = even browning; too hot burns outside before the center sets.
• Visual cues: Flip when bubbles pop and edges look set; the underside should be deep golden.

Variations You’ll Actually Make

• Gluten-Free: Use a 1:1 gluten-free all-purpose blend (120 g).
• Dairy-Free: Swap in oat, soy, or almond milk; use oil instead of butter.
• High-Protein: Stir in 1 scoop (25–30 g) vanilla protein powder; add 1–2 tbsp milk if batter thickens.
• Whole-Grain: Replace ½ cup (60 g) flour with fine whole-wheat or oat flour for heartier banana pancakes.
• Blueberry Burst / Choco-Chip: Sprinkle add-ins after ladling batter on the griddle to prevent sinking.

Serving Ideas & Pairings

Top with sliced bananas, toasted walnuts, a pat of butter, and warm maple syrup; or go lighter with Greek yogurt and quick berry compote. Pair with cold brew, a cappuccino, or a spinach–banana smoothie for a balanced breakfast.

Make-Ahead, Freeze & Reheat

• Batch & Chill: Cook, cool on a wire rack, then refrigerate in an airtight container up to 3 days.
• Freeze: Freeze in a single layer, then store in a zip bag up to 3 months.
• Reheat: Toaster or air fryer at 320°F/160°C for 3–4 min, or microwave 20–30 s (softest texture).

Quick Nutrition Per 3 Pancakes

Approximate values for a standard batch of healthy banana pancakes made with dairy milk, no added sugar, and cooked with a light brush of oil. Numbers will vary with milk, sweetener, and add-ins.

What this means for you: A 3-pancake serving gives you steady carbs for energy, modest protein, and meaningful potassium from bananas—great for a balanced breakfast. Keeping added sugar low preserves the naturally sweet flavor and helps maintain satiety.

Make it lighter: Use unsweetened almond/oat milk and pan-spray instead of butter. Top with fresh fruit and a spoon of Greek yogurt instead of heavy syrup to keep your fluffy banana pancakes satisfying without spiking sugars.

Boost protein: Whisk in one extra egg white or 1 scoop (25–30 g) of whey/plant protein and add 1–2 tbsp milk if the batter thickens. A Greek-yogurt topping adds another 10–15 g protein.

Banana Pancakes, Any Morning

When you want easy banana pancakes that are golden outside, tender inside, and naturally sweet, this method delivers—no fuss, no fancy gear, just fluffy banana pancakes ready in minutes. Enjoy the stack!

Enjoy Watching This Video with a Similar Recipe

Source: N'Oven Foods

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