Hey There—Let’s Talk About Pancakes (and Bananas, and a Bit of Chaos)

Alright, pull up a chair—I have to tell you about these fluffy banana pancakes I make whenever the world feels a bit too… extra. You know those mornings when you wake up, see one sad brown banana in the fruit bowl, and wonder what it’s life choices were? That’s usually my cue. These pancakes, they’re basically my edible hug, and every time I make them, I think about breakfast at my auntie’s house when I was ten. She’d set off the smoke alarm; syrup everywhere, one time she lost a pancake flipping war with the dog (don’t ask), but wow, was it delicious. And somehow, all those lovely messes kinda made pancakes taste better, right?

Why You’ll Love This (Honestly—I Do For These Reasons)

I whip these up when my kiddo’s whining about nothing in particular; when I can’t face another breakfast bar, or when it’s gloomy and all I want is something squishy and sweet. My mum still claims her version is “lighter,” but honestly— she skips the cinnamon, so it’s basically inedible. (Sorry, Mum, but facts are facts.)

And the best part? You don’t even need perfect bananas; actually, the uglier, the better (truth: I once used a banana so brown it was basically pudding—worked like a dream). Plus, this is my anti-stress breakfast because a) you don’t need to separate eggs or anything fancy, and b) nobody in my house complains, ever. Even my dog knows to loiter.

What You’ll Need (Make It Yours, Seriously)

1 big ripe banana (or use two small ones, or—if desperate—I once subbed in 1/2 cup pumpkin puree for half. Not bad.)
1 cup all-purpose flour (my granny swears by a daftly fancy organic brand, but supermarket stuff is just fine)
2 tablespoons sugar (I swap in honey sometimes, or nothing if bananas are super sweet—but folks do notice)
2 teaspoons baking powder (don’t skip—makes them fluffy; baking soda in a pinch but only if you love a hint of bitter)
Pinch of salt (small as you like—I sometimes forget it, honestly, and no one’s died)
1/2 teaspoon cinnamon (can skip, but… why?)
3/4 cup milk (any dairy or non—oat milk is my go-to if I’m low on regular)
1 egg (I tried a flaxseed egg once—managed to glue one pancake to the pan; maybe you’ll have better luck)
2 tablespoons melted butter (or oil, in a pinch; once used olive oil and it was… strange, but edible.)
Butter or oil for the pan/skillet
Optional extras: handful chocolate chips, blueberries, nuts—my kid sometimes insists on sprinkles. Wild, but works.

Alright, Let’s Do This—How To Make My Fluffy Banana Pancakes

Mash your banana in a big-ish bowl. Go for lumpy, not baby-food—this is where I usually sneak a taste to check if it’s sweet or just sad.
Crack in the egg, pour in milk and melted butter. Give it all a good whisk. (If you’re using honey, toss it in now too—otherwise you get sneaky clumps.)
In a separate bowl (or, let’s be honest, on top of the wet stuff if you’re in a hurry), stir together the flour, baking powder, sugar, cinnamon, and salt. My cousin calls this “the dry rain”—no clue why, but it’s stuck.
Gently mix dry into wet. Use as few stirs as possible; some floury streaks are honestly fine. Don’t overthink it; thick batter? Good! (If it looks a bit gluey, add a splash more milk.)
Now, heat up your pan or griddle—medium-ish heat. Glug in a tad of oil or a knob of butter (or both, when I’m reckless). Dollop on pancake blobs, about a quarter cup each. They spread out a little.
Wait. When you see popping bubbles on top and the edges firming up, give ’em a flip. This is always my pancake gamble—I burn at least one, every time. Cook the second side for about 2 minutes, or until golden and cooked through.
Transfer to a plate, try not to eat half of them as you go (no promises, eh?) and repeat until you’ve used up your batter. If you want to chuck in extras like chocolate chips, drop them on top before you flip. That way, they melt all cozy in the middle.
Stack high, eat warm, bask in the glow of being a breakfast wizard.

Some Notes From Way Too Many Pancake Experiments

One time I let the batter sit for 20 min and, actually, I think it made them puffier. But if you’re starving—don’t wait.
Those bananas that look like they should have been tossed last week? Yeah, use them. Seriously—they taste better.
If you use frozen bananas, thaw them completely. I forgot once; tasted fine but batter got a bit watery.
I always aim for thick batter, but if yours is pourable like soup, just add a bit more flour. No big deal.

Variations I’ve Tried (And a Flop or Two…)

Blueberries—just tossed ’em in the batter. Delicious! Pops of sweetness in every bite.
Shaved coconut—that tasted like vacation, or at least what I imagine it’d be like since I’ve never actually had a pancake on a beach.
Chocolate chips—obviously. But I will warn you: tried white chocolate once, and it went weirdly chalky. Wouldn’t recommend it, but you do you!
Peanut butter swirl—nice, but made the batter a bit thick. Good if you love chewy pancakes.

What If I Don’t Have Special Gear?

Look, every recipe says use a nonstick skillet. But I’ve made these on a battered old frying pan, even once tried a sandwich press in a moment of paddy (“gadget rage” is a thing here). And you know what? As long as it’s hot and you add enough oil or butter, it works. So don’t fuss over fancy pans—if it holds a pancake shape, you’re set.

Keeping Them Fresh (Though They Don’t Really Last)

In theory, you can keep leftover pancakes in an airtight box in the fridge for up to 2 days, though, honestly, in my house it never lasts more than a day. If I do save any (rare!), I just nuke ’em for 30 seconds in the microwave and slather with more butter. They’re sneakily good cold, too.

How I Serve These (And Maybe You’ll Steal My Idea)

So, we always drizzle with maple syrup, of course, but I love to throw on a handful of chopped pecans and sometimes a dollop of thick yogurt. My daughter, on the other hand, insists on sprinkles for “breakfast joy.” At Christmas, I serve ‘em with a blob of cranberry jam. Whatever gets people smiling.

Stuff I Learned the Hard (and Sticky) Way

If you rush the flipping, the pancake falls apart. I once tried to flip too early and, well—it became a pancake scramble. Still edible, not ideal for Instagram.
Burnt butter smells fancy but tastes, hmm, not great in pancakes. Keep the heat medium or lower if your pan gets fussy.
Don’t skip the salt. I forgot once—felt flat, like a football with no air. Just a pinch does wonders.

Questions I’ve Genuinely Gotten (Or Imagined I Have!)

Q: Can I make these gluten-free?
Sure, just swap in a good GF flour blend—might need a splash more milk; sometimes textures get odd, but it still tastes like a hug.
Q: Why is my batter so thick?
Well, sometimes bananas are drier, or flour packs heavy. Add a bit more milk—just a slug, not a flood.
Q: Can I freeze them?
Absolutely! I stack them with a bit of baking paper in between and just pop in the toaster to reheat. (But apparently, the flavor’s slightly better fresh. Up to you!)
Q: Why do mine cook unevenly?
It’s either the pan, or the heat, or, I don’t know—maybe the universe has it in for your breakfast? Kidding. Just move them around the pan, and you’ll get the hang of it.

If you try these fluffy banana pancakes, let me know what wild thing you put on top. Or if your dog wins the flipping battle—solidarity!

Fluffy Banana Pancakes