Extra Fluffy Banana Pancakes

These extra fluffy banana pancakes are a go-to pancake recipe in my house! Soft, extra puffy and pillowy, packed with sweet bananas. This recipe is a great recipe to use up any over ripe bananas. Or if you have any picky eaters in your house it is a great way to sneak in some added nutrition!

This fluffy stack of restaurant quality pancakes is a quick and easy breakfast that comes together in no time! If you have any junior chefs in your house this is a fun recipe to help with!

What makes these pancakes so fluffy?

This recipe uses leaveners to make these as fluffy as possible

Baking powder

Baking powder is a chemical leavener and is activated as soon as it comes in contact with the moisture of the batter. It puffs up the pancakes again when heated.

Whipped egg whites

This is a mechanical leavening. For this recipe we separate the egg whites and whip them to a stiff peak, just like you do for a meringue. Later we fold this into the batter, keeping the foamy bubbles!

How to achieve the perfect extra fluffy pancake

The batter should be thick not thin and runny. This will give the batter enough structure to hold the little bubbles made by the baking powder.

However, make sure to cook your pancakes right away, since the baking powder is at it’s peak when first mixed into the batter.

Easy Pancakes

Honestly, we never use pancake mix in our house. Most pancake recipes only use simple ingredients to make that you probably have in your kitchen right now! Plus, this recipes tastes even better than any packaged mix!

This recipe comes together quickly and easily so you can even get this ready, and on the table, during those busy weekday mornings. For even more time savings, get out the griddle and make a bunch all at once. Or if you have the time, make them in a frying pan.

How to achieve soft, tender, pancakes

Pancakes should be soft, super tender, and melt in your mouth. To achieve this, you need to do as little as possible to the batter. That’s right, less is more when it comes to the perfect pancakes.

Mix your batter until it just comes together, no more. A few lumps and bumps in the batter is fine!

The more you mix the batter, the more gluten will develop which will result in a tough and chewy pancake.

Fluffy Banana Pancake storage

Pancakes are a great sweet breakfast food that you can make ahead of time and store away for a quick homemade meal later!

Fridge

To store your banana pancakes in the fridge,

• Allow the pancakes to cool to room temperature.
• Place the pancakes in an airtight container, or on a plate covered in plastic wrap.
• If you are worried about your pancakes sticking together, place a square of parchment paper in between the layers.
• Store in the fridge for up to 4 days.

Freezer

Banana pancakes freeze extremely well. This is my favourite way to store a big batch of pancakes to enjoy all throughout the week.

To freeze the banana pancakes,

• Allow the pancakes to come to room temperature.
• Place in a single layer on a baking sheet and freeze for 1 hour. ( This will prevent the pancakes from sticking together)
• Place the pancakes in an airtight container or in a freezer bag.
• Store in the freezer for up to 3 months.
• To reheat these pancakes, you can remove the amount you need and pop them in a toaster, toaster oven, air fryer, or in the microwave until heated through.

Delicious serving ideas for Fluffy Banana Pancakes

Fluffy Banana pancakes are best served fresh and warm with a generous drizzle of real maple syrup on top.

For a hearty breakfast, serve them with a side of fresh fruit or any breakfast meat like sausage, bacon, or ham for the perfect weekend meal.

For a decadent restaurant quality breakfast, top with whipped cream, sliced bananas, and toasted nuts.

How to make extra fluffy banana pancakes

Ingredients

1 ¾ cup all-purpose flour 262 g

3 teaspoons baking powder 15 ml

½ teaspoon salt 2.5 ml

4 eggs (separated)

1 Tablespoon butter, softened 15 g

½ cup sugar 100 g

1 cup milk 250 ml

2 over ripe bananas

Method

1. Preheat a griddle, or frying pans, to medium-low heat.
2. Mash the over ripe bananas. Set aside.
3. Separate 4 eggs.
4. In a bowl, whip the egg white until they hold a stiff peak. Set this aside.
5. In a bowl, beat the egg yolks until light.
6. To the egg yolk mixture, beat in the softened butter and sugar, until creamy.

7. In a bowl, mix the flour, baking powder, and salt.

8. Stir half of this into the egg yolk mixture.

9. Stir in half of the milk.

10. Stir in the remaining flour mixture and then the remaining milk.

11. Fold in the mashed bananas.

12. Gently, fold in the egg whites

13. Add a little butter or oil to coat the surface of the pans or griddle.

14. Pour a circle with about 1/3 cup of batter.

15. Allow to cook about 2 minutes, or until the edges of the batter is set and you see bubbles breaking on the surface.

16. With a quick confident motion, slide a spatula under the pancakes and flip to the other side.

17. Cook 1 minute more, or until lightly golden.

18. Serve immediately, with a generous drizzle of maple syrup or your favourite toppings.

If you are a fan of pancakes like me, check out this list of my favourite pancakes recipes!

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