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.
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!!)
Pin this to your Healthy Breakfast board on Pinterest!
Kitchen Favorites
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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 to 6 1x
- Category: Breakfast
- Cuisine: Clean Eating
Ingredients
Scale
- 2 1/4 cups
- 1/4 cup
- 2 tablespoons
- 2 teaspoons
- 1 1/2 teaspoons
- 1/8 teaspoon unrefined sea salt
- 1 tablespoon pure vanilla extract
- 2 organic pasture-raised eggs, lightly beaten
- 1 3/4 cup unsweetened almond milk OR coconut milk
- 2 tablespoons melted extra virgin coconut oil, plus more for cooking
- 2 ripe bananas, mashed
Instructions
- In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
- In a smaller bowl, combine all wet ingredients except for the melted coconut oil
- 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!
- 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!)
- Gently fold in the mashed bananas with a spatula.
- 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.
Notes
Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.
Danielle says
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 says
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!
Jayana AD says
This is so yummy.. will surely try soon.
Tami Hernandez says
Best banana pancake recipe EVER! My husband and kids all loved them. So easy and they will be in our weekend breakfast rotation going forward.
★★★★★
Aimee Harris Niedosik says
Oh thank you Tami – this is so wonderful to hear!!!
Terri Willoughby says
This is the best gluten-free pancake recipe ever & I’ve tried more than a few which were always met w/ great disappointment. Not these…they are thick, but not dense, just light, tender & puffy which is just what a pancake should be. I can’t have sugar, so I just omit, but I do add pecans which give it that nice crunch. Thank you so much for creating an amazing recipe that makes me feel “normal!”
★★★★★
Aimee Harris Niedosik says
Thank you Teri! We are so thrilled that you loved them — and what a good idea to add Pecans! I’m going to have to try that next.
Jannai Pero says
I threw oats and quinoa and pumpkin, chia and sunflower seeds into blender with cashew milk to make my flour base…..then followed most of the rest of recipe – the high amount of leavening helped make even my heavy batter, light and fluffy – delicious and high protein! thanks!
Aimee Harris Niedosik says
That sounds wonderful. I love what you did to the pancakes and they still turned out fluffy and delicious!!!
Violet says
My favorite recipe. These pancakes are just the fluffiest and most delicious.
Ivy Larson says
Awww, thank you ViGi =) and me too! It is one of my most frequently used flours these days…