Why are my banana pancakes rubbery?

Banana pancakes can turn rubbery if the batter is overmixed. Stirring too much develops the gluten in the flour, leading to a dense, chewy texture. To avoid this, gently fold the wet and dry ingredients together until just combined. Using too much banana or not enough leavening can also make them heavy.

Why are my pancakes never fluffy?

Flat pancakes are often the result of expired baking powder, overmixed batter, or a pan that's too hot. To get fluffy pancakes, use fresh baking powder, mix the batter gently, and let it rest for a few minutes before cooking. Cooking over medium heat ensures even rising.

Is baking soda or baking powder better for pancakes?

Baking powder is generally better for pancakes because it provides consistent lift and fluffiness. Baking soda requires an acidic ingredient (like yogurt or buttermilk) to activate, so if your recipe doesn’t include one, stick with baking powder for the best results.

How to get golden pancakes?

For golden, evenly cooked pancakes, use a well-heated nonstick pan or griddle lightly greased with butter or oil. Medium heat is ideal—too high will burn the outside before the inside cooks, while too low can make them pale and dry.

What is a common mistake beginners make when cooking pancakes?

One of the biggest mistakes is flipping too early or pressing down on the pancakes while cooking. Flipping too soon can lead to undercooked centers, while pressing down removes air, making them dense instead of fluffy. Let them cook undisturbed until bubbles form before flipping gently.

Peanut butter banana pancakes with the best flavor combo

Ingredients

Scale

2 ripe bananas, mashed
¼ cup peanut butter
2 large eggs
¾ cup milk
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract (optional)
¼ cup chocolate chips (optional)
¼ cup chopped walnuts or pecans (optional)
Optional toppings: sliced bananas, drizzle of peanut butter, Greek yogurt, maple syrup

Instructions

1️⃣ Mash the bananas and mix the wet ingredients
In a large bowl, mash the bananas until mostly smooth. Whisk in the peanut butter, eggs, milk, and vanilla extract until well combined.

2️⃣ Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt to evenly distribute everything.

3️⃣ Make the pancake batter
Gently fold the dry ingredients into the wet mixture until just combined. If using chocolate chips or nuts, stir them in now. Let the batter rest for 5 minutes.

4️⃣ Cook the pancakes
Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form and edges set. Flip and cook for another 1–2 minutes until golden brown.

5️⃣ Serve and enjoy
Stack the pancakes and top with sliced bananas, a drizzle of peanut butter, and your favorite toppings. Serve immediately with maple syrup or yogurt.

Notes

Pro oh là là tip: for extra fluffy pancakes, let the batter rest for at least 5 minutes before cooking—this allows the baking powder to activate for a better rise.

Prep Time: 10 minutes
Rest Time: 5 minutes
Cook Time: 10 minutes