The classic American breakfast made just a little bit healthier with these fluffy and healthy banana pancakes. No added sugar, but sweet banana with a hint of cinnamony flavor (even though there is none!). The absolute best way to use those overripe bananas! To make these banana pancakes fluffy, I opted for half and half of the filling and delicious whole wheat flour and the fluff master all purpose flour.
It’s amazing how few ingredients these pancakes have, yet they taste so much! I would swear they had at least cinnamon and nutmeg in them. But no, just banana. I also add a splash of vanilla, but that’s optional. They taste amazing on their own, however, I do enjoy maple syrup and butter on mine. I understand not everyone would add those extra calories. Don’t you worry, these healthy banana pancakes are yummy and guilt free on their own.
How to Cook Perfect Pancakes Every Time
It’s about finding that perfect heat on your stovetop.
Pancakes need medium heat. The heat must be hot enough for the pancakes not to spread too thin, but rise up and become fluffy. The heat can’t, however, be so high that the outsides cook faster than the insides and the eggs scramble. On my stovetop, that ranges in heat from 1-14, I use 10. But on the last few banana pancakes I have to turn the heat a little down, maybe to 8 or 9.
You just need to test! So that’s why I never make a recipe with pancakes just for the amount of people I’m serving, in case a few get burned. But if you keep your eyes on them, you should be fine.
To know when to flip a pancake, you have to look for bubbles bursting on top of the batter. The edges are a little set and you can flip the pancake over when it’s golden brown. Let it cook for a few minutes on the other side, and it’s done.
Fluffy and Healthy Banana Pancakes Recipe
Add your bananas to a medium bowl and smash them with a fork. I like to smash them good in order to get a smoother batter. Add in your eggs, vanilla extract and milk of choice and mix until smooth. Add in flour, salt, baking powder and baking soda. Do not over mix. As I mentioned in my whole wheat lemon ricotta pancakes, a few lumps are ok. Rest the batter for 10 minutes, and some of the lumps will smooth out.
In the lemon ricotta pancake recipe I’ve also troubleshooted why you’re pancakes aren’t fluffy, but to summarize:
- Over-mixing the batter
- Expired baking soda or powder
- Too low heat when cooking them
- Making the batter too far in advance (but you still need to rest it for 10 minutes)
- Batter is too thin
Heat a nonstick skillet to medium and scoop 1/4 cup of batter into the skillet. If you want larger pancakes, you can use a 1/3 or even 1/2 cup. This recipe makes about 12 pancakes using the 1/4 cup. Flip once the bubbles on top of the pancakes burst and the underside is golden brown. Let cook for a few more minutes on the other side and you are d-o-n-e.
Enjoy with your choice of toppings. Delicious with maple syrup and butter, fresh berries and banana slices or even chocolate syrup if you’re feeling feisty, also don’t forget to serve it with a delicious dalgona coffee! When you’re ready for some serious brunching, I can highly recommend these French crepes with lemon cream cheese and blackberry jam.
Did you like this healthy banana pancakes recipe? Here’s more healthy breakfast options:
- Best Ever Scrambled Eggs
- Whole Wheat Bread Rolls
- Green Grape and Avocado Smoothie
- Healthy Pumpkin Soufflé
- Protein Chocolate Chia Pudding
- Coconut Chia Pudding with Banana and Peanut Butter
- Date Caramel Macchiato Breakfast Quinoa
- Chocolate Coconut Overnight Oats
- …or check out these 31 healthy breakfast ideas!
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Fluffy and Healthy Banana Pancakes Recipe
- 2 medium bananas the riper the sweeter
- 1/2 cup milk 125ml, any kind will work
- 2 eggs
- 1/2 tsp vanilla extract optional
- 1/2 cup whole wheat flour 78g
- 1/2 cup all purpose flour 64g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Wet ingredients: Add your bananas to a medium bowl and smash them with a fork. The more mashed, the smoother the batter. Add in eggs, milk and vanilla extract and mix until smooth.
- Dry ingredients: Loosely fold in flour, baking powder, baking soda and salt, be careful not to over mix. A few lumps are fine. Let batter rest 10 minutes.
- Finding the right heat: Heat a nonstick skillet to medium and scoop 1/4 cup of batter (or 1/3 cup for larger pancakes) into the skillet. You want the heat to be high enough for the pancake not to flow too much out, but rises up. You would also want the heat low enough to prevent the eggs from being scrambled and burning the pancake without cooking it through. That middle road is not always easy to find, so you might need to try different heat levels.*
- Cook the pancakes: When the batter begins forming bubbles on top and they are bursting, the underside of the pancake is ready. Flip it and heat the other side for a couple of minutes. When that's done, serve immediately.
- Enjoy with your choice of toppings. Delicious with maple syrup and butter, fresh berries and banana slices or even chocolate syrup if you're feeling feisty.