Fluffy Banana Pancakes (No Added Sugar)

These pancakes are sweetened entirely by ripe bananas, which means you can feel good about serving them on a Tuesday morning and your kids will still think they are getting a treat. They are fluffy, they are golden, they taste like banana bread in pancake form, and they come together in one bowl with no mixer required. My kids ask for these almost every weekend, and I do not say no because secretly I love them just as much.

Ingredients

• 2 large ripe bananas (the browner the better, you want them spotted and soft)
• 2 large eggs
• 1 cup all-purpose flour (or white whole wheat flour)
• 3/4 cup milk (dairy, oat, or almond all work)
• 2 tablespoons melted butter or coconut oil, plus more for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

Step 1: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine and actually give the pancakes nice texture. You want the bananas to be very ripe because that is where all the natural sweetness comes from. If your bananas are still yellow and firm, these will not taste as sweet.

Step 2: Add the eggs, milk, melted butter, and vanilla extract to the bowl with the bananas. Whisk everything together until well combined.

Step 3: Add the flour, baking powder, baking soda, cinnamon, and salt directly on top of the wet ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix. The batter should still look a little lumpy. Overmixing makes the pancakes tough instead of fluffy. If the batter seems too thick, add a splash more milk. If it seems too thin, add a tablespoon of flour.

Step 4: Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil and let it melt. You want the pan hot enough that a drop of water sizzles when it hits the surface, but not so hot that the butter is smoking.

Step 5: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden brown on both sides. Repeat with the remaining batter, adding more butter to the pan as needed.

Step 6: Serve immediately with your toppings of choice. My kids love them with a drizzle of pure maple syrup and fresh berries. They are also great with a smear of peanut butter and sliced banana on top.

Notes and Tips

These freeze beautifully. Make a double batch on the weekend, let them cool completely, and freeze in a single layer on a baking sheet before transferring to a freezer bag. On busy mornings, pop one or two in the toaster straight from the freezer for a quick, wholesome breakfast. You can also add mix-ins to the batter: mini chocolate chips (okay, not exactly health food, but kids love them), blueberries, or a handful of finely chopped walnuts. If you need these to be dairy-free, use oat milk and coconut oil instead of regular milk and butter. They turn out just as good.