I am absolutely in love with banana bread.

I am super thankful that I’ve been having these weird banana cravings lately and thus overbought bananas. And then several of the bananas went overripe and I was like, well obviously we need banana bread in this house. Stat.

I didn’t want any fancy schmancy banana bread. Just the good ol’ classic stuff, no walnuts thank you (blech). A moist, sweet, sturdy-yet-tender simple banana bread loaf that fills the house with that come-hither scent.

Yes, banana bread can be come-hithery. At least, I think so!

“Come hither.”

Okay, so by now I’ve talked about my dairy-free diet a looooot. And so we all know that dairy is no bueno for me. Many banana bread recipes call for butter and/or sour cream, but for dairy-free me, that wasn’t going to work.

So I wanted to come up with a classic banana bread recipe that nixed the dairy yet didn’t miss any of the flavor that dairy adds to the equation.

I started with this highly rated recipe on food.com and made a few tweaks. But just a handful! Because I wanted to keep this nice and simple.

And that it is.

This Easy Dairy-Free Banana Bread recipe comes together super quickly in one bowl. Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Flour, baking soda, salt, and 2 glorious teaspoons of cinnamon. Aaaaand stir!

(Psst: If you prefer a no-egg, completely vegan situation, check out these Super-Moist Vegan Banana Bread Muffins.)

This perfect banana loaf takes a bit of time to cook – in my 8.5″ x 5″ baking pan it takes almost a full hour. WORTH IT. Inhale the luscious scent that wafts, cartoon-like, about your house and out your windows, luring your neighbors.

See, totally come-hither.

Other delicious dairy-free quick bread recipes

• These Super-Moist Vegan Banana Bread Muffins are absent dairy AND eggs but NOT absent moisture and flavor! Love these.
• In the fall, nothing hits the spot like this dairy-free Spiced Pumpkin Gingerbread. So moist and full of flavor!
• This pumpkin bread recipe is dairy-free AND gluten-free!
• This Zucchini Bread is such a unique twist on a classic, with olive oil, lemon, and cardamom. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Easy Dairy-Free Banana Bread

Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!

Course Breakfast

Cuisine American

Keyword banana bread, quick bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 306kcal

Author Kare

Ingredients

• 4 very ripe medium bananas
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Notes

* I've also used coconut oil (liquidified) with success.

Adapted from food.com.

Nutrition

Calories: 306kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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And I still feel the way after the second, third, fourth, and (infinity) times I’ve made this one. I TRULY LOVE THESE WAFFLES.

And bonus? They’re vegan! Yet total crowd-pleasers! And no complicated ingredients here, nuh uh. These Almond Butter Waffles are so, so easy, and with just a handful of ingredients to boot. Perfect.

They’re based off of my Light & Crispy Vegan Waffles, another super easy yet crowd-goes-wild recipe. I do love those waffles, but sometimes I’m craving waffles with a little more heft – a bit heartier. So I thought I’d throw some almond butter and a banana into the mix and oooooh yeah. New fave right here.

They cook up crispy and golden brown. I love them with slices of banana, pure maple syrup, and a drizzle of warmed almond butter. I’ve even thrown a few hemp seeds on top for a bit of added nutrition. Well, not literally thrown – that sounds messy. And angry. And these waffles make me anything but angry. SO GOOD.

More Banana Breakfast Goodness

• These fluffy banana pancakes are a more traditional banana pancake recipe but definitely worth a try!
• Banana Oat Blender Pancakes are so easy and taste fantastic! I have a blueberry version too.
• Super Moist Vegan Banana Bread Muffins are such a delicious banana breakfast!
• This Banana Walnut Oatmeal recipe cooks up fast and easy in your electric pressure cooker.

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Crispy Almond Butter Waffles

Light and crisp yet hearty and full-of-flavor. Friends, meet my new favorite waffle.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Kare

Ingredients

• 1 medium ripe banana
• 3 tablespoons almond butter
• 1 14-ounce can full-fat coconut milk
• 3 tablespoons dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Topping ideas:

• Vegan butter
• Banana slices
• Almond butter
• Pure maple syrup
• Hemp seeds

Instructions

• In a large bowl, mash together banana and almond butter. Whisk in coconut milk, brown sugar, and vanilla.
• Set a sifter over the bowl. Add flour, baking powder, cinnamon, and salt. Sift into the wet ingredients.
• Stir with a spatula until incorporated, but don’t over-stir!
• Cook according to waffle maker instructions.
• Serve with assorted toppings!

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Know what else is nice? The ritual of it. I’d forgotten about how relaxing it is to grab the paper out of the driveway (our 5-year-old always helps – nightgown, mermaid slippers, and all), sit down with a cup of coffee, and snap open the paper. Sure, there are some stories here and there that are tough for sensitive-ol’-me to stomach, but they’re pretty easy to pass over in print if I need to.

Last week, I found myself looking forward to Sunday morning way more than usual, because I knew there would be a bit fat Sunday paper waiting for us to read while we sipped our coffee. Yeah, it’s a little different with the kiddo right there wanting to “read” with me, but still. Loving it.

I’ve also found that these Banana-Walnut Instant Pot Steel Cut Oats fit right in alongside the coffee and newspaper. It’s such a simple breakfast to whip up, and I like the idea of nourishing my body while I feed my mind. (I know, that makes me sound like a dork. But I am a dork, so. 🙂 )

I’ve been making steel cut oats in then Instant Pot for just about as long as I’ve owned one. So, you know, about 4 months or so. But I am in love with how steel-cut oats cook up in the pressure cooker – relatively fast, super creamy, perfect texture.

I thought I’d doctor up a batch with bananas for some natural sweetness, plus, for a nice dose of healthy goodness,  all of the plant-based omega-3-rich foods I had in my cupboard. Chia seeds, ground flaxseeds, and walnuts, baby. Done and done.

I should note that I’ve never been a huge fan of walnuts (in some forms, they’re probably my least favorite food – and I wholeheartedly believe they should never go near a chocolate chip cookie). But when they’re chopped fine I can tolerate them – and sometimes I even toast up a few to add as a topper. In this recipe, I’m good with walnuts. Tiny ones.

Creamy, healthy, full of omega-3s, and just darn tasty. Start spreading the news! (Sorry, sorry.)

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I admit it – I can’t remember the last time I had a legit shamrock shake from McD’s. I think I had one in the name of research when I was creating this recipe.

These days, I’m much more likely to be found drinking a healthy shamrock shake smoothie like this one over a McDonald’s version or even my own boozy rendition. Call it boring, call it living healthier … call it 8 a.m. I’m pretty dang okay with this healthy shamrock shake over any other version.

So what do we have here? An easy peasy list of ingredients, that’s what. Three base ingredients, a couple of things thrown in for flavor, voila. Nourishing, refreshing, and St. Patrick’s Day appropriate deliciousness.

I started with one of my favorite smoothie bases – raw cashews and water! I use the same base for my cashew vanilla smoothie, which was adapted from one of the best green smoothie recipes around from The Blender Girl. In her recipe, she soaks the cashews first. Me, I can barely plan ahead enough to freeze a banana, let alone soak cashews. I’ve found that with my Vitamix, I’m able to whip unsoaked cashews into a plenty-creamy base. Perfect for non-planners like me!

For flavor, we’ve got your standard vanilla extract. You can add a couple of drops of peppermint extract, or go with fresh peppermint. Many months of the year, we have mint going crazy in our garden, but not in March. Hooray for grocery stores!

Another thing I love about this smoothie is that I find there is no need to add any sweeteners. The banana and the cashews add plenty of sweetness. Score!

Top o’ the smoothie to ya, friends. And all the rest, too.

More St. Patrick’s Day Recipes

• Irish Coffee
• Boozy Shamrock Shake – a version for the adults only!
• Shamrock Shake Shortbread Cookies
• Buttery Irish Soda Bread
• Vegan Irish Soda Bread
• Cranberry Orange Irish Soda Bread

Print

Shamrock Shake Smoothie

This super simple smoothie recipe is entirely dairy-free and vegan, and perfect for St. Patty’s Day! Colored green with spinach and fresh mint, with a banana and cashew base. Protein, vitamins, and deliciousness!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie

Calories 310kcal

Author Kare

Ingredients

• 1 medium ripe banana frozen*
• 1/2 cup water
• 1/4 cup raw cashews
• 1 cup baby spinach loosely packed
• 1/2 teaspoon pure vanilla extract
• 6-7 fresh mint leaves can substitute 2-3 drops peppermint extract – just go light on it, a little goes a long way!

Instructions

• Place all ingredients in a high-speed blender. Puree until smooth. Serve.

Nutrition

Serving: 1-1 1/2 cup smoothie | Calories: 310kcal | Carbohydrates: 43g | Protein: 7.4g | Fat: 12g | Saturated Fat: 3.3g | Sodium: 7mg | Fiber: 4.8g | Sugar: 22g

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And then there are smoothie bowls. They … well, they basically skeeved me out. Why in the heckin’ heck would you eat your smoothie with a spoon? That’s what straws are for! Then I kept hearing about acai bowls and right around that time I was searching for new breakfast ideas. So I gave an acai bowl a try and … holy wow. SMOOTHIE BOWLS ARE LIKE ICE CREAM FOR BREAKFAST!

All-caps-worthy epiphany! Which is to say, I am without a doubt a smoothie bowl convert. So freakin’ good.

Basically, the point isn’t to eat your smoothie with a spoon instead of just drinking it with a straw. The point is to dress that bad boy up with tons of delicious and nutritious toppings. And then eat it with a spoon, because it is totally the way to be.

This version, the Chocolate Peanut Butter Smoothie Bowl, is my favorite – and even the more mainstream eaters in my house are down with it, too.

You know chocolate peanut butter ice cream? A.K.A: Elixir of the Gods? That’s what the base of this tastes like. Except thinner.

I add ice to this one because I feel like it needs some volume, plus, the colder the better in my book.

And then you just top it with all kinds of goodies. I like coconut, pepitas, chia seeds, sliced banana, peanuts, and maybe a little sprinkle of chocolate chips if I really feel like going for it.

This smoothie bowl is the best heatwave breakfast ever. Ever ever. With all those toppings, it sticks to your ribs. And it’s pretty darn healthy overall. But it seriously is like eating ice cream for breakfast.

Hello, bandwagon. I’m glad to be here.

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Chocolate Peanut Butter Smoothie Bowl

Wanna feel like you’re getting to eat ice cream for breakfast? Make this! It’s refreshing, surprisingly hearty, and pretty dang healthy, too.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie bowl

Author Kare

Ingredients

• 1 medium frozen banana
• 1/4 cup almond milk or canned lite coconut milk *
• 1 tablespoon creamy peanut butter
• 1 teaspoon pure maple syrup or more to taste
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon cocoa powder
• 1/2 cup to 1 cup ice cubes

Topping ideas:

• Banana slices
• Berries
• Shredded coconut
• Pepitas
• Chia seeds
• Flax seeds
• Peanuts
• Mini chocolate chips or shaved dark chocolate

Instructions

• Place the banana, almond milk or coconut milk, peanut butter, maple syrup, vanilla extract, and cocoa powder in a blender. Puree until smooth. Add ice and puree again until smooth. Pour into a bowl and sprinkle on toppings of your choice. Eat immediately.

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Basically, the creamy base of the smoothie is made of cashews, water, and banana. I had no idea that raw cashews could make smoothies so utterly rich and creamy until, this summer, my obsession with these began. Ohmygoodness. Basically, you throw it all in the blender and the nuts and water start to puree and you’re looking it going all, “what have I DONE here?” And then, all of the sudden, it just goes all creamy and blissful. I just love that these are vegan yet uber creamy without having to rely on some sort of milk to make it happen.

Aside from the cashews, water, and banana, the basic formula also has ice cubes, pure maple syrup, a splash of vanilla, and a pinch of salt. From there, it wasn’t too much farther to pumpkin town. And then on to its close neighbor, green pumpkin town.

Pumpkin puree, pumpkin spices, and a dusting of cinnamon, and you’re in pure pumpkin-pie-esque heaven. For a hit of nutrients, throw a few spinach leaves in there. Sure, you lose that familiar orange hue, but the flavor stays the same.

Make two and serve ’em up side-by-side, or layer one on top of the other. And hey, the green kind of looks like a pumpkin stem. Got a sharpie? Why not make a smoothie-o’-lantern? (I had this idea after the smoothies were long gone, so the jack o’photo is actually Photoshopped. But it totally works, as long as you start with a dry jar – and it’s darn cute, too!)

Go forth and greenify. Or not. Your choice!

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After enjoying smoothies that are every color of the rainbow (and loving every second of it), I think this pure white Toasted Coconut Smoothie is oh-so refreshing. Both in the looks department and in the taste department. Is there a taste department? If there was, I’d totally go there. Except then I might have a problem with my 2014 resolutions.

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But. But! Our new house? A dozen, maybe more, mature raspberry plants line one of the fences in the backyard. 20 feet, maybe more, of pure happy raspberry bliss. So, you know what? I’m good with this trade. And there will be plenty of room for blueberry bushes, too. Lots of them.

And then I will make Blueberry Oatmeal Smoothies all summer long. (And raspberry ones too!)

This is my first foray into oatmeal smoothies, and I’ve gotta say, I am kind of smitten. With school year activities about to begin, great, super-quick, grab-and-go breakfasts are totally perfect. At least, for me … I’m still working on getting my toddler to come around to smoothies. The last time I tried to give her a smoothie, she looked at me with pieces of bacon clutched in both hands, looked at the smoothie, dipped a piece of bacon into the smoothie, then declared it all “garbage.”

I promise, though, she’s wrong. This smoothie is quite the opposite of garbage.

The fiber from the berries and oatmeal, the protein from the milk and yogurt, the pure awesomeness that is frozen bananas – all combine to make the perfect filling, satisfying, grab-and-go breakfast. And it takes, oh, maybe 5 minutes to make. Total win. Totally not garbage, Toddler!

Oh, and plus, it’s a really pretty color. So it’s nice to look at, too.

With the oatmeal, the texture of this smoothie isn’t perfectly smooth – I like that, though. It makes it seem more hearty. If you’re unsure, try soaking the oats with the milk overnight first. That should soften your oats right up and give you the smooth smoothie you desire.

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Or we can just sum these banana pancakes up in one word: FANTASTIC!

There’s something about banana in pancakes that is just so delicious. These banana pancakes are fluffy yet moist thanks to mashed banana mixed into the batter – and they make for the most perfect weekend morning breakfast.

• Jump to Fluffy Banana Pancake Recipe
• Reader Reviews & Comments

• Why You’ll Love Them
• Banana Pancake Recipe Ingredient Info
• Tips for Making Pancakes Fluffy
• Step-By-Step with Pics
• Tips for the Best Banana Pancakes
• Topping Ideas
• FAQs
• More Pancake Recipes

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Fluffy Banana Pancakes

Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.

Course Breakfast

Cuisine American

Keyword banana pancakes, banana pancakes recipe, fluffy banana pancakes, recipe for banana pancakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 548kcal

Author Kare

Ingredients

• 2 cups buttermilk* or 2 tablespoons vinegar + enough milk to equal 2 cups
• 1 large ripe bananas or about 1 cup mashed) (plus extra for slicing on adding to top of pancakes
• 2 large eggs
• 3 tablespoons unsalted butter* melted and cooled slightly
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar can substitute pure maple syrup
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

• Add the buttermilk to a large bowl. If you’re using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
• To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
• Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
• Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Serve topped with sliced bananas, butter, and maple syrup.

Notes

Makes about 12 pancakes. For nutrition purposes, I say this recipe serves four – that’s three pancakes each.

Topping ideas:

• Sliced bananas
• Butter
• Peanut butter
• Pure maple syrup
• Powdered sugar
• Strawberries
• Chocolate chips
• Blueberries

*Dairy-free option:

Use almond milk or oat milk instead of cow’s milk and use coconut oil in place of butter.

Vegan option:

To make these into vegan banana pancakes, use a plant-based milk for the buttermilk, swap the butter for a vegan butter or coconut oil, and omit the egg. These banana oatmeal pancakes are also a delicious option (they’re gluten-free, too!)

Refined sugar-free option:

Use pure maple syrup instead of granulated sugar.

Flour option:

Can substitute white whole wheat flour.

Gluten free option:

Can substitute oat flour.

Freezer note:

I love to make extra banana pancakes and freeze them for easy breakfasts. I will say, these fluffy banana pancakes are best fresh off the griddle! But the freezer version is still delicious. I like to line a large cookie sheet with pancakes then place them in the freezer. Once frozen, I transfer them to a large, labeled freezer bag. To warm them, I just pop them in the toaster!

Nutrition

Serving: 3pancakes | Calories: 548kcal | Carbohydrates: 86g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 906mg | Potassium: 382mg | Fiber: 3g | Sugar: 22g | Vitamin A: 598IU | Vitamin C: 3mg | Calcium: 341mg | Iron: 4mg

Why You’ll Love Them

These banana pancakes are popular with everyone, from toddlers to 99+. They’re moist, tender, and fluffy – but they’re also hearty and make for a satisfying breakfast. I think they’re the best banana pancakes recipe around!

But you’ve heard enough from me. Here are some of the glowing comments from readers like you who have made and loved them!

• “These were to die for! Absolutely delicious!”
• “Had some over ripe bananas and wanted to make something other than banana bread, these were perfect!  Loved them!  They were light and fluffy and oh so yummy!”
• “I LOVE LOVE LOVE this recipe! I’ve made it multiple times now and its probably the best pancake recipe I’ve made yet! Its perfect for when we have a few over ripe bananas! The pancakes are light, fluffy and have a wonderful taste! 🙂”
• “Best pancakes, made them for the family and they disappeared.”
• “This recipe was truly awesome. The pancakes came out just as the aptly named fluffy, light and most of all delicious.  I topped them off with a little butter, and garnished it with fresh bananas, blueberries and strawberries. I just love them. !!!❤️😊”

Banana Pancake Recipe Ingredient Info

This Banana Pancakes recipe has a simple, straightforward list of ingredients:

• Buttermilk – I usually make my own buttermilk by stirring 2 tablespoons of vinegar into a little less than 2 cups milk, then let it sit for a few minutes. You can also do this with almond milk, soy milk, or oat milk if you’re using a dairy-free milk alternative.
• Bananas – the riper the better!
• Eggs – to bind all of the ingredients together and they also add to the fluffy quotient, too.
• Butter – feel free to use coconut oil or a vegan substitute if you’re doing dairy-free
• Vanilla – a must for flavor!
• Flour – I use straight-up all-purpose, but I have had readers report using oat flour with success for a gluten-free version
• Sugar – or pure maple syrup, if you like
• Baking powder & baking soda – two different learners for maximum fluffiness
• Salt

Tips for Making Pancakes Fluffy

There are several methods out there for making your banana pancakes light and fluffy. One of the most popular is to beat only the egg yolks in with the batter, reserving the egg whites and whipping them into a frothy frenzy before folding them into the otherwise-finished batter right before cooking.

Effective, sure, but anything involving the word “frenzy” before 10 a.m. is not happening in this house. So while it’s a great method, I personally take a lazier approach to making fluffy banana pancakes, which is the approach I share here. I add a little more baking powder than usual, and I let the batter sit for a few minutes before cooking up the banana pancakes.

Baking powder activates twice – first, when it gets wet, and second, when you apply heat. So I take advantage of that first activation and let the batter get bigger and more bubbly.

It works – and it doesn’t need any sort of “frenzy” first thing in the morning.

Step-By-Step with Pics

1. First, you’ll mash your bananas, them you’ll mix them with the wet ingredients.
2. Mix the dry ingredients together and add them to the wet ingredients.
3. Mix JUST until the batter comes together.
4. Let the batter rest for 5 minutes. This helps you get the fluffiest banana pancakes!
5. Heat your non-stick griddle or large saute pan over medium heat.
6. Melt some butter on the cooking surface and use a 1/3 cup measure to scoop out the pancake batter onto the skillet or griddle.
7. When your pancakes look a little dry around the edges, have developed some buffles, and look golden when you lift them to take a peek, they’re ready to flip!
8. Cook on the other side until golden and cooked through.

Back to the full, printable recipe

Tips for the Best Banana Pancakes

• Make sure your bananas are ripe! This recipe for banana pancakes is perfect for those turning-brown bananas on your kitchen counter. The riper the bananas, the fluffier and sweeter your pancakes will be. Both good things!
• Don’t over-mix the batter. You want to combine the wet ingredients and the dry ingredients JUST until they’re combined. If you continue to mix, you risk the gluten developing and making these pancakes less tender and more tough.
• Let the batter rest. Don’t skip this step! Giving the batter a bit of time to rise yields the fluffiest pancakes.
• Give the cooking surface the water drop test. To test if it’s hot enough to start cooking your pancakes, get your fingers wet and flick a few water droplets onto the griddle or in the skillet. If they jump around, it’s time to get cooking!

Topping Ideas

Top these fluffy gems with:

• Sliced bananas – mo’ banana, less problems!
• Butter & pure maple syrup – of course! Although one reader reported that his family felt these pancakes were perfect just how they come off the griddle, syrup-free.
• Peanut butter or almond butter – Elvis knew peanut butter and banana went well together, and I agree with Elvis! I love the extra dose of protein that nut butter brings to the table.
• Powdered sugar – sprinkle with powdered sugar for an extra special treat.
• Strawberries or blueberries – fresh berries + banana is always a winning combo!
• Chocolate chips – stir them right in to the batter for some added melty chocolate deliciousness.

FAQs

Q: How thick should the banana pancake batter be?
A: The batter for these banana pancakes is on the thicker side. You might even need to help it spread a bit when you add it to the griddle to make the pancake shape.

Q: Will these keep overnight?
A: Yes, I’ve kept them in the fridge overnight and warmed them in the toaster or toaster oven in the morning. They’re not quite as good as fresh, though.

Q: Can I leave out the sugar in this recipe?
A: Yes, readers have reported omitting the sugar and the pancakes still taste great thanks to the sweetness of the banana.

More Pancake Recipes

• Fluffy Gingerbread Pancakes – warmly spiced and perfectly festive.
• Fluffy Pumpkin Pancakes – Pumpkin + pumpkin spices makes these fluffy pumpkin pancakes shine!
• Fluffy Dairy-Free Buttermilk Pancakes – My newest fluffy pancake recipe is completely dairy-free yet tastes just like a classic fluffy buttermilk pancake!
• No bowl necessary! Whip up these Banana Oat Blender Pancakes entirely in the blender. Easy, healthy, and vegan/gluten-free.

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