Fluffy banana pancakes




Prep Time


Cook Time

Kick your weekend off with a stack of pancakes.





For the pancakes

  • 1½ cups flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 bananas — mashed
  • 1¼ cups buttermilk or 1 tablespoon lemon juice mixed into 1¼ cups milk
  • 2 eggs — beaten
  • 50g butter — melted
  • 1 teaspoon vanilla extract
  • Butter and cooking oil, for frying
  • Sliced bananas, to serve
  • Maple syrup, to serve

For the cinnamon sugar

  • ¼ cup caster sugar
  • 1 teaspoon cinnamon


For the fluffy banana pancakes

  • Whisk the flour, sugar, baking soda and salt in a large bowl.
  • Combine the bananas, buttermilk, eggs, melted butter and vanilla in a second bowl or jug.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  • Heat a little butter and oil in a non-stick pan over a medium-low heat.
  • Using a ¼ cup measure, pour in 3 pancakes at a time.
  • Cook for about 2 minutes until bubbles start to pop to the surface. Turn and cook the other side. Set aside and keep warm while you repeat with the remaining mixture, adding more oil and butter between batches if needed.
  • To make the Cinnamon Sugar, mix the sugar and cinnamon in a small bowl.
  • Serve the pancakes topped with sliced banana, a good drizzle of maple syrup and a sprinkle of Cinnamon Sugar.