You’ve got sad bananas on the counter and a hunger that won’t wait—perfect. This is the glow-up story where leftovers go from “meh” to “must repeat.” We’re talking stacks so fluffy they look photoshopped, with caramelized edges that whisper, “yeah, I’m a treat.” No boutique ingredients. No culinary degree.
Just a ridiculously satisfying breakfast that makes your morning feel like a win.
The Secret Behind This Recipe
The fluff comes from three power moves: aeration, moisture control, and heat discipline. First, mashed bananas add moisture and natural sweetness, but the batter still needs structure. That’s why we use a mix of all-purpose flour and a touch of cornstarch—think pillow-level softness without the collapse.
Second, the baking powder + baking soda combo gives lift while reacting with the banana’s natural acidity. A quick whisk of egg and buttermilk (or yogurt) traps air, then flour seals it. Finally, medium-low heat ensures the centers cook through while the outsides stay golden, not scorched.
The result? Puffy, tender pancakes that don’t go gummy after cooling. Because who likes gummy?
Exactly.
Shopping List – Ingredients
- 2 ripe bananas (the spottier, the better; about 1 cup mashed)
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch (for extra fluff)
- 2 tablespoons sugar (adjust to taste)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1 cup buttermilk (or 3/4 cup milk + 1/4 cup yogurt)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
- Optional add-ins: chocolate chips, chopped walnuts, cinnamon, blueberries
- To serve: maple syrup, sliced bananas, yogurt, or peanut butter
The Method – Instructions
- Mash like you mean it. In a large bowl, mash the bananas until mostly smooth with some tiny bits for texture. You should have about 1 cup.
- Whisk the wet team. Add egg, buttermilk, melted butter, and vanilla to the bananas. Whisk until combined and lightly frothy.
Froth = air = fluff.
- Mix the dry team. In a separate bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, and salt. This keeps leaveners distributed evenly.
- Bring it together gently. Tip the dry ingredients into the wet. Stir with a spatula until just combined.
A few small lumps are perfect. Do not overmix unless you enjoy rubbery pancakes (you don’t).
- Rest the batter. Let it sit for 5–8 minutes while you heat your skillet. Resting hydrates the flour and lets bubbles develop—aka fluff insurance.
- Preheat with patience. Heat a nonstick skillet or griddle over medium-low. Brush with butter.
If the butter browns instantly, it’s too hot.
- Portion smart. Scoop about 1/4 cup batter per pancake. If adding chocolate chips or berries, sprinkle them on top of each pancake now—don’t mix into the bowl or they’ll sink.
- Watch for the signals. Cook until bubbles form and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
Adjust heat so they’re golden, not scorched.
- Keep them fluffy. Transfer finished pancakes to a low oven (200°F/95°C) on a wire rack while you finish the batch. Stacking immediately traps steam and can make them soggy.
- Serve like a pro. Top with sliced bananas, a pat of butter, maple syrup, and a sprinkle of cinnamon or nuts for crunch. Boom—restaurant vibes at home.
Preservation Guide
- Fridge: Store cooled pancakes in an airtight container for up to 3 days.
Separate layers with parchment to avoid sticking.
- Freezer: Freeze in a single layer, then move to a freezer bag. Keeps 2 months. FYI, they reheat beautifully.
- Reheat: Toaster or oven at 350°F/175°C for 5–8 minutes.
Microwave works in a pinch, but the toaster brings back the edges.
- Leftover batter: Chill up to 24 hours. Stir gently and add a splash of milk if it thickens too much.
Nutritional Perks
- Bananas = natural sweetness + potassium. You get dessert energy without dumping in tons of sugar.
- Buttermilk or yogurt adds protein and tang, balancing the sweetness and improving texture.
- Manageable sugar. Two tablespoons in the batch keeps it family-friendly; toppings do the heavy lifting.
- Optional upgrades: Add walnuts for omega-3s, swap half the flour for white whole wheat, or use Greek yogurt for extra protein.
Common Mistakes to Avoid
- Overmixing the batter. This develops gluten and makes pancakes tough. Stir until just combined.
- Pan too hot. You’ll get char outside and raw inside.
Aim for medium-low and adjust as you go.
- Skipping the rest time. A 5–8 minute rest yields taller, softer pancakes. Impatience costs fluff.
- Flipping too early. Wait for bubbles and set edges. If it tears when you flip, it wasn’t ready.
- Pressing down after flipping. Don’t squash the lift you just worked for.
Let them be puffy.
Recipe Variations
- Chocolate Banana Bliss: Add 2 tablespoons cocoa powder and 1/3 cup chocolate chips. Serve with strawberries because balance.
- Blueberry Boost: Sprinkle fresh or frozen blueberries onto each pancake as it cooks. Add lemon zest to the batter for brightness.
- Nutty Crunch: Fold in 1/3 cup chopped walnuts or pecans and a pinch of cinnamon.
- Protein Power: Swap 1/4 cup flour for vanilla protein powder.
Add an extra tablespoon of milk if the batter thickens too much.
- Dairy-Free Dream: Use almond milk + 1 teaspoon vinegar to mimic buttermilk. Replace butter with melted coconut oil.
- Gluten-Free: Use a 1:1 gluten-free flour blend and keep the cornstarch. Let the batter rest an extra minute or two.
FAQ
Can I make these without eggs?
Yes.
Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes) or 1/4 cup applesauce. Expect slightly denser pancakes but still very good.
What if I don’t have buttermilk?
Stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit 5 minutes. Or use 3/4 cup milk + 1/4 cup yogurt.
The acidity helps the rise—don’t skip it.
How ripe should the bananas be?
Very spotty to nearly brown. The darker they are, the sweeter and more flavorful the pancakes. If they’re greenish, you’ll miss the magic.
Why add cornstarch?
It softens the crumb by limiting gluten formation, giving you that cloudlike bite.
IMO, it’s the sleeper ingredient for pancake greatness.
Can I make mini pancakes or a giant skillet pancake?
Absolutely. Minis cook faster and are kid-proof. For a skillet pancake, lower the heat and cover for a minute to help the center set before finishing uncovered.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a wire rack set over a baking sheet in a 200°F/95°C oven.
The rack prevents sogginess and keeps edges nice.
Do I need sugar if bananas are sweet?
A little sugar helps browning and balances tang. You can cut it to 1 tablespoon, but the color and flavor will be slightly less vibrant.
Why are my pancakes gummy?
Likely causes: overmixing, undercooking on too-high heat, or excess banana. Measure the mash roughly (about 1 cup) and keep your heat moderate.
My Take
This recipe thrives on restraint and a few smart tricks.
Keep your stir gentle, your heat steady, and your rest time non-negotiable. The payoff is a stack that looks bakery-level but eats like comfort. And if someone asks how you got them so fluffy?
Smile, say “banana science,” and pass the syrup.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.