Super Fluffy Pancakes
20 min
These turn out perfect every single time — tall, fluffy, and never flat. Takes just 5 minutes to whip up the batter.
breakfastquickeasy
Perfect use for those overripe bananas sitting on the counter — thick, fluffy pancakes the whole family will love.
Instructions
- 1
Mix the flour, baking powder, and salt together. Add half the milk and whisk until you have a thick, lump-free batter. Pour in the rest of the milk, stir in the melted butter, then whisk in the eggs.
- 2
Peel the bananas for the batter, break them into pieces, and mash well with a fork. Stir the mashed banana into the batter.
- 3
Slice the remaining bananas into small strips.
- 4
Heat a large frying pan and add a little butter. Place the banana strips in the pan, then pour batter over them. Flip carefully once the surface starts to set and the underside is golden brown. The pancakes should be golden and fluffy. Add a little more butter between each batch so nothing burns.
- 5
Transfer the finished pancakes to a plate and keep them warm under a kitchen towel while you cook the rest.
Per average serving
615
Calories
kcal
20.2
Protein
g
83.5
Carbs
g
22.5
Fat
g
4g
Fiber
12.5g
Sugar
631mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
615
Calories
kcal
20.2
Protein
g
83.5
Carbs
g
22.5
Fat
g
4g
Fiber
12.5g
Sugar
631mg
Sodium
Tips from the kitchen
- Mash the bananas going into the batter until they're almost smooth. Big chunks turn into soft pockets that make flipping tricky.
- Whisk the flour with just half the milk first. That's how you beat out the lumps. Once it's thick and smooth, the rest goes in easily.
- Wait to flip until the surface looks set and you can see the edges firming up. If you flip too early the banana strips slide and the pancake tears.
- Add a little fresh butter to the pan between each batch. The banana strips sugar up and start to catch if the pan goes dry.
- Keep the heat at medium. Too hot and the outside browns before the middle cooks through, and these are thick pancakes.
Ways to vary it
- Stir a handful of blueberries into the batter along with the mashed banana if you want a bit of tartness against the sweet.
- A pinch of cinnamon or some vanilla in the batter works nicely with the banana.
- Skip the banana strips in the pan and just fold all the mashed banana into the batter if you'd rather keep the pancakes smooth on top.
Storage & leftovers
Stacked in a container, they keep in the fridge for about 3 days. They freeze well too, just lay parchment between them so they don't stick. Reheat in a dry pan over low heat or pop them in the toaster, the microwave makes them rubbery.
What to serve with it
Good with a drizzle of syrup or a spoon of jam and some fresh berries. A glass of cold milk on the side keeps the kids happy.
UC
By Untrained ChefPublished 9 May 2026 · Updated 11 July 2026
Related Recipes
Fluffy Apple Pancakes
30 min
These apple pancakes turn out incredibly fluffy and get this lovely apple cake vibe. Perfect weekend breakfast when you want to treat yourself a bit extra.
breakfastbakingeasy
Pancake Lunch Hack
40 min
Genius little trick for turning a plain pancake into a proper lunch. Fold it up with your favourite toppings and you're done in minutes.
breakfastlunchquick