Banana Pancakes: Fluffy Griddle Recipe With Golden Edges

These banana pancakes are thick, tender, and full of real banana flavor, with crisp golden edges from a hot griddle. They use ripe bananas, a simple batter, and a short rest so the pancakes puff up instead of turning gummy. A Blackstone, a cast iron skillet, or a good nonstick pan all work.

Most banana pancakes fail for two reasons: too much banana and a pan that is too hot. The fix is simple. Measure the mashed banana, keep the cooking surface near 350°F (175°C), and flip only when the top bubbles. This guide covers every step, from picking bananas to freezing leftovers. If you want more morning ideas, browse our easy breakfast recipes.

Quick Answer: For fluffy banana pancakes, mash 2 ripe bananas into the batter, rest it 5-10 minutes, and cook on a griddle at 350°F (175°C). Pour 1/4 cup (60 ml) per pancake, flip when bubbles pop, and cook 2-3 minutes on the first side, 1-2 on the second. Total time is about 30 minutes.

Why This Banana Pancakes Recipe Works

Good banana pancakes balance three things: banana flavor, lift, and browning. This recipe handles each one on purpose.

• Measured banana. About 1 cup (225 g) of mashed banana to 1 1/2 cups (190 g) of flour gives clear banana taste without a heavy, wet center.
• Two leaveners. Baking powder gives steady lift. A small amount of baking soda reacts with the buttermilk and the banana’s natural acid for extra puff and better color.
• Melted butter in the batter. It keeps the crumb tender and helps the edges crisp.
• A short rest. Ten minutes lets the flour soak up liquid, so the batter thickens slightly and the pancakes cook up taller.
• Medium heat. Banana sugars brown fast. A 350°F (175°C) surface sets the center before the outside burns.

These choices are why this banana pancake recipe works on a flat top, in a skillet, or even on a pellet grill with a cast iron griddle.

Ingredients and Equipment for Banana Pancakes

This makes 10-12 pancakes, each about 4 inches (10 cm) wide. That serves 4 people at 2-3 pancakes each.

Dry ingredients

• 1 1/2 cups (190 g, about 0.42 lb / 0.19 kg) all-purpose flour
• 2 tablespoons (25 g) granulated or light brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon

Wet ingredients

• 2 medium ripe bananas, mashed (about 1 cup or 225 g mashed; roughly 3/4 lb / 0.35 kg with peels)
• 1 cup (240 ml) buttermilk or whole milk, plus 2-4 tablespoons if needed
• 1 large egg
• 2 tablespoons (28 g) butter, melted and slightly cooled
• 1 teaspoon vanilla extract

For the griddle: 1-2 tablespoons butter or a neutral oil such as avocado oil.

Equipment

• Griddle, cast iron skillet, or nonstick pan
• Two mixing bowls, a fork or potato masher, and a whisk
• 1/4-cup measure or ladle
• Thin, wide spatula
• Wire rack set on a sheet pan
• Optional: infrared thermometer to check surface temperature

Griddle size matters if you cook for a crowd. A 28-inch top handles about 8 pancakes per round, and our Blackstone 28 vs 36 inch and 22 vs 28 inch comparisons help you pick the right one.

Easy substitutions

• No buttermilk: Stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240 ml) of milk. Wait 5 minutes.
• Whole wheat: Swap up to half the flour. Add 1-2 extra tablespoons of milk.
• Gluten-free: Use a 1:1 gluten-free baking blend and rest the batter a full 10 minutes.
• Butter in the batter: Use the same amount of neutral oil.
• Egg: Use 1 tablespoon ground flax mixed with 3 tablespoons water, rested 5 minutes.
• Sugar: Cut it to 1 tablespoon if your bananas are very ripe.

Choosing and Prepping Bananas and Batter

Ripeness is the biggest flavor lever. Pick bananas with plenty of brown spots. The peel should be soft, and the fruit should smell sweet. Green-tipped bananas taste starchy and mash into a stiff paste.

No spotted bananas on hand? Put whole, unpeeled bananas on a sheet pan and bake at 300°F (150°C) for about 15-20 minutes, until the peels turn black. Cool them, then scoop out the soft fruit. Frozen bananas also work. Thaw them and use all the liquid that pools.

Mash with a fork, not a blender. Small lumps give you pockets of banana in each bite. Weigh or measure to 1 cup (225 g), because extra banana is the top cause of soggy centers.

Pitmaster Tip: Make the first pancake a test. If it spreads thin, add 1-2 tablespoons of flour. If it stays in a tight dome and looks pasty, add 1 tablespoon of milk. Adjust once, then cook the rest.

How to Make Banana Pancakes on a Griddle: Step by Step

1. Mash the bananas. In a medium bowl, mash 2 ripe bananas until mostly smooth. You want about 1 cup (225 g).
2. Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix the wet ingredients. Whisk the buttermilk, egg, melted butter, and vanilla into the mashed banana. Let the butter cool first so it does not cook the egg.
4. Combine. Pour the wet mix into the dry mix. Fold with a spatula 10-12 times, just until no dry flour streaks remain. Leave the lumps.
5. Rest the batter. Wait 5-10 minutes. It should fall off a spoon in a thick ribbon. If it is stiff, add milk 1 tablespoon at a time, up to 4 tablespoons.

6. Preheat the griddle. Heat to 350°F (175°C) for 5-10 minutes. No thermometer? A drop of water should sizzle and skate before it disappears. Wipe on a thin film of butter.
7. Pour and cook. Pour 1/4 cup (60 ml) of batter per pancake, leaving 2 inches (5 cm) between them. Cook 2-3 minutes, until bubbles pop and stay open and the edges look dry.

8. Flip once. Slide the spatula under the pancake and flip in one smooth move. Cook 1-2 minutes more, until golden brown and springy.
9. Hold and repeat. Move finished pancakes to a rack in a 200°F (95°C) oven. Wipe the griddle, add a little fresh butter, and cook the next batch.

Common Mistake: Pressing the pancake flat with the spatula after flipping. It squeezes out the air you just built and leaves a dense, chewy pancake. Flip once and leave it alone.

Time and Temperature Table

Cooker	Surface Temp	First Side	Second Side	Notes
Blackstone or flat top	350°F (175°C)	2-3 min	1-2 min	Best even browning
Cast iron skillet	Medium heat, about 350°F (175°C)	2-3 min	1-2 min	Preheat 5 min for even heat
Nonstick pan	Medium-low, 325-350°F (165-175°C)	2-3 min	1-2 min	Skip high heat
Pellet grill with cast iron griddle	Grill set to 350°F (175°C)	3 min	1-2 min	Preheat the griddle 15 min
Oven holding rack	200°F (95°C)	n/a	n/a	Hold up to 30 min

How to Tell When Banana Pancakes Are Done

Watch the surface, not the clock. The batter edges turn matte and dry first. Then bubbles rise across the top and pop, leaving small open holes. That is your flip signal.

After flipping, the bottom should be an even golden brown. The sides should look set, not wet. Press the center gently. A done pancake springs back. A raw one feels soft and leaves a dent.

If the outside is dark but the middle is wet, your heat is too high. Lower it, wait a minute, and make the next ones smaller. The USDA lists 160°F (71°C) as the safe minimum for egg dishes A set, golden pancake should be at or above that, but probe a thick one if you are unsure.

Resting, Slicing, and Serving

Pancakes need no long rest. Let them sit on a wire rack for 1-2 minutes so steam escapes and the bottoms stay crisp. Do not stack them on a plate while hot, because steam makes them soggy.

Serve 2-3 per person. Top with butter and warm maple syrup, or melt a pat of smoked butter on the stack for a campfire note. Sliced banana, toasted pecans or walnuts, and a pinch of cinnamon all add texture.

What to Serve With Banana Pancakes

• Protein: Crisp bacon, breakfast sausage, or scrambled eggs balance the sweetness.
• Fruit: Fresh berries or orange slices cut through the richness.
• Creamy: Greek yogurt or whipped cream adds a cool contrast.
• Warm drinks: Coffee or hot tea fits a slow weekend brunch.

Want to push the banana flavor? Spoon on caramelized fruit from our Blackstone bananas foster. For a sweeter spread, pair the stack with something from our easy dessert recipes.

Storing, Freezing, and Reheating Leftovers

Cool pancakes in a single layer, then refrigerate them within 2 hours. Per the USDA FSIS leftovers guidance, most leftovers keep 3 to 4 days in the refrigerator, or 3 to 4 months frozen at 0°F (-18°C). University of Illinois Extension gives the same windows.

To freeze: Lay cooled pancakes on a sheet pan and freeze about 1 hour. Move them to a freezer bag with parchment between layers. Press out the air.

To reheat: Michigan State University Extension notes that leftovers should reach 165°F (74°C). Use any of these:

• Toaster: Frozen pancakes, 2 cycles on medium.
• Oven: 350°F (175°C), covered with foil, 8-10 minutes.
• Skillet: Medium-low, 1-2 minutes per side with a little butter.
• Microwave: 30-45 seconds, soft but not crisp.

Check the center with an instant-read thermometer if you want to confirm 165°F.

Variations: Griddle, Pellet Grill, Charcoal, and Oven

• Pellet grill: Set the grill to 350°F (175°C). Preheat a cast iron griddle for 15 minutes, then cook as usual. Use a mild pellet blend, or skip pellets that add heavy smoke.
• Offset or charcoal grill: Build a steady 350°F (175°C) zone with a cast iron griddle over the coals, not directly in the flames. Keep the lid open to avoid smoke flavor.
• Oven backup: For a crowd, pour the batter into a greased, parchment-lined 18 x 13 inch (46 x 33 cm) sheet pan and bake at 425°F (220°C) for about 15-20 minutes, until golden and set . Cut into squares.
• Add-ins: Fold in 1/2 cup (85 g) mini chocolate chips, blueberries, or chopped walnuts after the rest.
• Lighter: Use half whole wheat flour and swap 1/4 cup (60 ml) of milk for plain Greek yogurt. More ideas live in our healthy breakfast ideas.
• Dairy-free and egg-free: Use oat milk with lemon juice, oil, and a flax egg. See our vegan breakfast ideas for more.

Troubleshooting Banana Pancakes

Problem	Likely Cause	Fix
Gummy or wet center	Too much banana or heat too high	Measure 1 cup mashed; cook at 350°F (175°C); make 4-inch pancakes
Flat pancakes	Old baking powder or overmixing	Replace baking powder; fold only 10-12 times
Burnt outside	Banana sugar plus high heat	Drop heat; use less butter on the surface
Sticking	Cold or dry griddle	Preheat fully; wipe on fresh butter
Batter too thick	Very ripe fruit absorbs less, or flour packed in cup	Add milk 1 tablespoon at a time
Batter too runny	Wet bananas or extra milk	Add 1-2 tablespoons flour; rest 5 minutes
Pale and bland	Heat too low or no salt	Raise heat slightly; keep the 1/2 teaspoon of salt

Recipe Card: Banana Pancakes

Servings: 4 (10-12 pancakes) | Prep: 10 minutes | Rest: 5-10 minutes | Cook: 15-20 minutes | Total: about 30-40 minutes

Ingredients: 1 1/2 cups (190 g) flour; 2 tbsp sugar; 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon; 2 ripe bananas, mashed (1 cup / 225 g); 1 cup (240 ml) buttermilk; 1 egg; 2 tbsp (28 g) melted butter; 1 tsp vanilla; butter for the griddle.

Steps:

1. Mash bananas to 1 cup (225 g).
2. Whisk dry ingredients. Whisk wet ingredients into the banana.
3. Fold together until just combined. Rest 5-10 minutes.
4. Heat griddle to 350°F (175°C) and add butter.
5. Pour 1/4 cup (60 ml) per pancake. Cook 2-3 minutes until bubbles pop.
6. Flip once. Cook 1-2 minutes until golden.
7. Hold at 200°F (95°C) and serve warm.

Banana Pancakes FAQ

How do you make banana pancakes fluffy?

Use baking powder, a gentle fold, and a 5-10 minute rest. Stop mixing while small lumps remain, because overmixing builds gluten and makes dense pancakes. Keep the griddle near 350°F (175°C) and flip once. Measuring the mashed banana, about 1 cup (225 g), keeps the batter from getting too heavy.

Can you make banana pancakes with just two ingredients?

Yes. Mashing one banana with two eggs makes a thin, delicate pancake with no flour. They are fragile, so make them small and use a thin spatula. They taste more like a banana omelet than a classic stack. For a fluffier result, use the flour-based batter in this recipe.

What temperature should you cook banana pancakes on a griddle?

Aim for a surface temperature of 350°F (175°C), or medium to medium-low heat on a skillet. Banana sugars brown quickly, so higher heat can burn the outside while the center stays wet. If your first pancake browns in under 90 seconds, lower the heat slightly.

Can you use overripe bananas for banana pancakes?

Yes, and they are ideal. Spotted or even mostly brown bananas are sweeter and mash easily. Skip any that are leaking, moldy, or smell fermented. If the fruit is very wet, measure it to 1 cup (225 g) and add 1-2 extra tablespoons of flour if the batter looks runny.

Can you freeze banana pancakes?

Yes. Cool them fully, freeze on a sheet pan for about an hour, then bag them with parchment between layers. USDA guidance says frozen leftovers hold quality for 3 to 4 months at 0°F (-18°C). Reheat to 165°F (74°C) in a toaster, oven, or skillet.

Why are my banana pancakes gummy in the middle?

Gummy centers usually come from too much banana, too little flour, or heat that is too high. Measure the mashed banana, rest the batter, and cook at 350°F (175°C). Make smaller pancakes, about 4 inches (10 cm), so the center sets before the outside darkens.

Conclusion

Great banana pancakes come down to three things: ripe fruit, a measured batter, and steady medium heat. Mash to 1 cup (225 g), rest the batter, cook at 350°F (175°C), and flip once when the bubbles pop. Do that, and you get tall, tender pancakes with sweet, golden edges every time.

Make a double batch and freeze half for busy mornings. Then try the add-ins and cookers above to make this banana pancakes recipe your own.