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A close-up of a freshly cooked stack of homemade banana pancakes topped with melting butter and syrup on a white plate with a silver fork.

banana pancake recipe

A chef-crafted, ultra-fluffy banana pancake recipe utilizing the perfect balance of overripe bananas, room-temperature ingredients, and a touch of Greek yogurt for an unforgettably tender, golden-brown breakfast experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Brunch
Calories: 285
Ingredients Method

Ingredients
  

  • 2 large overripe bananas, heavily speckled
  • 1.5 cups all-purpose flour
  • 1 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons Greek yogurt
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon vanilla bean paste or extract
  • 0.5 teaspoon sea salt
  • 2 tablespoons clarified butter or ghee (for cooking)

Method
 

  1. In a large bowl, thoroughly mash the overripe bananas until mostly smooth with a few small lumps remaining.
  2. Add the room-temperature eggs, milk, melted butter, Greek yogurt, and vanilla extract to the bananas. Whisk vigorously until fully emulsified.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix; lumps are fine. Let the batter rest for 10 minutes.
  5. Preheat a griddle or large skillet over medium-low heat. Lightly grease with clarified butter.
  6. Pour 1/3 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form and edges look dry.
  7. Flip confidently and cook for an additional 1-2 minutes until deeply golden brown. Serve immediately on warmed plates.