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Banana Pancakes Recipe

We don’t typically make a hot breakfast during the weekdays, so on the weekends making this fluffy banana pancakes recipe was just what we needed. Oh, and if you love banana bread, my son so clearly defined this morning’s pancakes as “banana bread” pancakes. He is so right! So, if you love banana bread, you MUST try this recipe for banana pancakes and tell us what you think in the comments. banana pancakes recipe


Our Favorite Fluffiest Pancakes Recipe

Of all the pancake recipes we have on the blog–including the Superfood Acai Apple Pancakes Gingerbread Pancakes Blueberry Flourless Pancakes and Savory Carrot and Brown Rice Dinner Pancakes, I would have to say the fluffy banana pancake recipe below is my absolute favorite.  

The Science Behind Making Your Fluffy Banana Pancake Recipe Extra Fluffy

There is actually real science behind how to make pancakes fluffy.  The biggest thing you’ll want to note, not to overstir your batter. It’s important to just mix the dry and wet ingredients until just combined. banana pancakes recipe If you over mix, your pancakes will not be nearly as fluffy. Over-mixing your pancake batter will result in tough, rubbery and flat pancakes (boo!!) banana pancakes recipe

Pin this to your Healthy Breakfast board on Pinterest!


Fluffy Banana Pancakes Recipe

Made with gluten free flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!

banana pancakes recipe
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  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 to 6 1x



  1. In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
  2. In a smaller bowl, combine all wet ingredients except for the melted coconut oil
  3. Make a well, or hole, in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times. Add in the melted coconut oil and whisk together thoroughly until just combined, but do not over-mix!
  4. In the smaller bowl, add the two bananas and mash (one of our favorite kitchen tools is this pasty blender that we use for mashing bananas too!)
  5. Gently fold in the mashed bananas with a spatula.
  6. Heat a griddle or skillet over medium heat and add coconut oil. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!


Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.

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Ivy Larson

In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!

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Saturday 19th of September 2020

Hi, thank you so much for this recipe. It looks and sounds amazing. I was recently put on an elimination diet and I am basically everything free. I can have every single ingrediant in the recipe, except the eggs. Have you ever used egg replacer before? I had a really a disapponting expereince before, but really want to try your pancakes. Have you ever tried it without eggs? Will the recipe fail without eggs?

Aimee Harris Niedosik

Monday 21st of September 2020

Yes -- you can definitely make a flax egg using 1 tablespoon of flaxseed meal and 2.5 tablespoons of water, stir them together and let them sit for about 5 minutes. It will make a gel like "flax egg" and you can use this as a 1:1 replacement in the recipe. Please try it out and let me know how it works!

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