How to Make Fluffy Banana Pancakes

These fluffy banana pancakes are naturally free of milk of any kind! They cook so well in a cast iron skillet to a crisp, golden brown on the outside and soft, sweet, banana flavored inside. Serve with 100% pure maple syrup along with scrambled eggs, bacon, or sausage on the side for a delicious breakfast.

How and why I created this banana pancake recipe

When I first became dairy and soy free when my first daughter was 2 months old, I had a hard time finding bread that I could eat. In fact, I still do. Unfortunately, most breads that I have seen in the grocery stores have milk or soy products in them.

My husband and I have always enjoyed having breakfast together, and as our family has grown, we have continued that daily tradition. We usually made eggs and toast for breakfast, however, with my new dietary changes, that meant no toast for me until I found a different bread. I decided to start making a small batch of banana pancakes every morning for breakfast. Then, I would scramble eggs in the same skillet to cut down on dishes and get breakfast on the table fast.

I know this sounds like a lot of effort on my part, but, it really wasn’t! These banana pancakes are so simple and easy to make. And they are so tasty they can be eaten without butter, syrup, or honey on top. We had them 5 or 6 days a week for about a year or so, until I became pregnant with our son and couldn’t stand the sight or smell of pancakes. (Which was so sad because I love pancakes so much! Pregnancy hormones are weird.)

When I first started this blog, my husband immediately remembered my diary free, soy free banana pancakes and asked if I would start making them again. I’m glad I did because these really are the most moist, soft, and delicious banana pancakes you will ever make. I’m excited to let you in on this amazing recipe our family loves!

Ingredients for Banana Pancakes:

Large ripe bananas: I use very ripe but not overripe bananas.

Flour: I personally love to make these pancakes with whole wheat flour for a filling and healthier banana pancake. Regular all purpose flour will also work well.

Baking powder: This will make the banana pancakes light and fluffy.

Salt: To add flavor and keep the banana pancakes from tasting bland.

Eggs: I like to use 2 eggs to add a bit more protein and substance to the pancakes.

Melted coconut oil: To moisten the pancakes, plus, a little extra to add to the skillets to keep the banana pancakes golden and crisp and also to keep them from sticking.

Filtered water: We currently use a Brita Filtered Water Dispenser. However, we are planning to upgrade to a Berkey Water Filter as soon as we can! Learn more about the Berkey Water Filter HERE.

Tools you may need:

• 1 large mixing bowl
• 1 or 2 cast iron skillets
• Measuring cups
• Measuring spoons
• Whisk
• Fork
• Spatula

How to Make Banana Pancakes from scratch with no milk

First, make the batter:

Step one: Place your skillets on the stove top burners on medium heat to preheat. Place the 3 tablespoons of melted coconut oil in the skillets to melt while you mash the bananas. I put 1 1/2 tablespoons of coconut oil in one skillet, and 1 1/2 tablespoons in the other.

Step two: Peel and mash the bananas with a fork in a large mixing bowl. Mash the bananas until no large chunks are left. You want the bananas to be as liquified as possible. Using nice ripe bananas will make your pancakes sweeter and that will also make this step a lot easier.

Step three: Add the eggs and melted coconut oil to the bananas and mix well with the fork. You can also use a whisk for this step.

Step four: Measure and add the flour, baking powder, salt, and filtered water to the banana mixture. Optionally, you could whisk the dry ingredients together in a separate bowl before adding them to the banana and eggs. I opt to just mix it all together in one bowl. Whisk the batter very well until it is smooth and without lumps.

Step five: Let the batter rest for 5 minutes while the cast iron skillets finish heating up.

Next, cook the banana pancakes:

Using a measuring cup, pour the pancake batter into the skillets. I typically make our pancakes 4-5 inches in diameter. You can make yours however large or small you would like them to be. In between pancakes, I like to add just a teaspoon or so of coconut oil into the skillets to keep the pancakes crisp and flavorful and also to keep them from sticking.

How long should the banana pancakes cook on each side?

Cook the banana pancakes for 2 minutes on each side. Flip only once.

How do you know when a pancake is ready to flip?

The cast iron skillets have been preheating for about 10 minutes at this point. Once the pancake has cooked for 2 minutes on one side, it should be ready to be flipped. Also, you can look at the pancake. If it has bubbles at the center of the pancake that pop open and remain open like holes in the pancake, it is ready to flip.

Finally, serve hot and enjoy!

This recipe makes eight pancakes about four to five inches in diameter each. If you have more pancake lovers in your family, you may wish to double this recipe and make sixteen. Serve these banana pancakes hot with a generous drizzle of 100% pure maple syrup or simply eat them plain! My husband says these are so good they don’t need any extra sweeteners or toppings.

We love to enjoy ours with Earth Balance Soy Free Vegan Butter, 100% pure maple syrup, plus hot scrambled eggs or turkey bacon on the side.

Storing the Banana Pancakes:

These banana pancakes are best served fresh and hot from the cast iron skillet. They will keep on the counter top in a sealed container for about 4-5 days and can be reheated. Additionally, they can be kept frozen in a freezer bag for up to 6 months.

Check out more of my dairy free soy free breakfast recipes:

Banana Walnut Bread

Delicious Dairy Free Cinnamon Rolls

Southern Style Vegan Biscuits

Shop This Post:

Cast Iron Skillet

Measuring Cups

Whisk (similar)

Pin it for Later: