Fluffy Banana Pancakes: The Overripe Banana Version That Actually Stays Fluffy
Learn how to make fluffy banana pancakes that stay tall and tender, using spotty bananas and a medium-low pan. This tested recipe ensures consistent results every time.
Equipment
- Medium Bowl
- Large Bowl
- Whisk
- Large nonstick skillet or flat griddle
- ⅓-cup measuring cup
- Spatula
Ingredients
- 1 cup all-purpose flour Spoon it into the measuring cup and level it off with a knife. Scooping packs the flour and can make the batter too thick.
- 1 tablespoon baking powder (aluminum-free) Aluminum-free to avoid metallic aftertaste. Make sure it's fresh.
- ½ teaspoon cinnamon Adds warmth and aroma.
- ¼ teaspoon salt Balances sweetness and rounds out flavors.
- ¾ cup mashed overripe banana (about 1½ large) The browner, the better. Weigh to 170g (6 oz) for precision. Provides about 3g fiber per medium banana.
- 1 large egg Room temperature for smooth mixing.
- ¾ cup milk Whole milk preferred; 2% works. For dairy-free, use oat or unsweetened almond milk.
- cooking spray For greasing the pan.
- banana, sliced (for serving) Slice right before serving to prevent browning.
- maple syrup (for serving) Use pure maple syrup; warm slightly to avoid making pancakes soggy.
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
- Mash and combine: In a larger bowl, mash the banana well with a fork until mostly smooth with a few tiny lumps. Add the egg and beat until blended. Whisk in the milk until smooth.
- Combine wet and dry: Pour the dry ingredients into the wet. Whisk gently until just combined. A few lumps are fine — overmixing makes them tough.
- Heat the pan: Place a nonstick pan over medium heat. Let it warm up for a full minute. Spray with cooking spray. Test: a drop of water should sizzle and evaporate immediately.
- Pour the batter: Use a ⅓-cup measuring cup to pour batter into the pan. Cook 3 to 4 circles at a time, leaving space for spreading.
- Wait for bubbles: Cook until edges look set, bubbles form and pop, and the bottom is golden brown, about 2 to 3 minutes.
- Flip and finish: Slide a spatula under the pancake and flip confidently. Cook for another 1 to 2 minutes, until puffed and cooked through and golden on the bottom.
- Keep warm: Set finished pancakes on a plate in a 200°F oven while cooking the rest, or serve immediately.