Fluffy Banana Bread Pancakes Recipe Easy No Mixer Needed for Perfect Breakfast
These fluffy banana bread pancakes combine the rich flavor of banana bread with the soft texture of pancakes, made easily by hand without a mixer. Perfect for cozy weekend mornings or quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 large ripe bananas
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar (optional)
- 2 large eggs, room temperature
- ¾ cup (180ml) whole milk or milk substitute (almond, oat, etc.)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Optional add-ins: ½ cup chopped walnuts or pecans, chocolate chips, or fresh fruit like blueberries
Instructions
- Mash the bananas in a mixing bowl with a fork until mostly smooth but still a bit chunky, about 2 minutes.
- Add eggs, milk, vanilla extract, and melted butter to the mashed bananas and whisk gently until combined, about 1-2 minutes.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar (if using).
- Slowly fold the dry ingredients into the wet mixture with a spatula or spoon, mixing just until combined. The batter should be thick and a little lumpy.
- Fold in any optional add-ins like nuts, chocolate chips, or fruit if desired.
- Preheat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; they should dance and evaporate quickly.
- Lightly grease the pan with butter or oil. Pour about ¼ cup (60ml) of batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate or oven set to low (200°F / 95°C) while finishing the batch.
- Serve warm with butter, maple syrup, fresh berries, or powdered sugar.
Notes
Do not overmix the batter to avoid dense pancakes. Use very ripe bananas for best sweetness and moisture. Let the batter rest for 5 minutes before cooking to hydrate the flour and activate leavening. Cook pancakes on medium heat and flip only once when bubbles form and edges look set. If batter is too thick, add a splash of milk; if too thin, add a little flour.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 5
- Protein: 6
Keywords: banana bread pancakes, fluffy pancakes, no mixer pancakes, easy breakfast, banana pancakes, homemade pancakes, quick pancakes