filipino sweet banana pancakes fluffy Fluffy Filipino Sweet Banana Pancakes are my go to fix when I want something cozy but I do not want to overthink breakfast. You know those mornings when everyone is hungry, the coffee is still brewing, and you just need a win? This is that win. The bananas make the batter naturally sweet, and the pancakes come out soft and thick without needing fancy steps. If you have ripe bananas sitting on the counter getting spotty, this is exactly where they should go. Let me show you how I make them at home, in a very real life, slightly messy kitchen kind of way.
Fluffy Bibingka with Cream Cheese
Okay, quick confession. I started testing these Fluffy Filipino Sweet Banana Pancakes You’ll Love to Make because I was craving bibingka vibes, but I did not want to commit to the whole process. I wanted that warm, comforting Filipino breakfast feel with a shortcut. So I played with the idea of a pancake that tastes like sweet banana and still gives that soft, cake like bite.
Now, I know this section says bibingka, and you might be thinking, wait, are we making pancakes or rice cake? For me, this is the bridge. When I want actual bibingka, I go all in. When I want that comfort but faster, I make banana pancakes and add a cream cheese topping that feels a bit like the rich, creamy part of special holiday treats.
Here is my simple pancake method. Nothing complicated, just the order that works for me so the batter stays fluffy.
My go to fluffy banana pancake method
What you will need is probably already in your kitchen:
- 2 very ripe bananas, mashed smooth
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar, optional if your bananas are super ripe
- 1 egg
- 3/4 cup milk, plus a splash more if needed
- 2 tablespoons melted butter or oil
- Pinch of salt
- Butter or oil for the pan
How I do it:
In a bowl, mash bananas first until they look like baby food. Add the egg, milk, and melted butter, then stir. In a second bowl, mix flour, baking powder, salt, and sugar. Pour dry into wet and stir just until you do not see dry flour. Do not overmix. Let it sit for 5 minutes while you heat your pan.
Cook on medium to medium low. I scoop about 1/4 cup batter per pancake. When you see bubbles on top and the edges look set, flip. The second side usually cooks faster.
For the cream cheese thing, I soften a few spoonfuls of cream cheese and stir in a little condensed milk or honey. Then I dollop it on the warm pancakes so it melts a bit. It feels extra, but in the best way.
If you want more of a classic Filipino breakfast pancake vibe, I first fell in love with a version like this one: banana pancakes soft fluffy Filipino style breakfast. It is the same comforting direction and it is a nice reference if you want another approach.
I made these banana pancakes for my kids before school and they asked for the same breakfast again the next day. That almost never happens in my house, so I knew the recipe was a keeper.
How to use frozen banana leaves
Sometimes people message me asking about banana leaves, because yes, they show up in a lot of Filipino cooking and they make everything smell amazing. For pancakes you do not need them, but if you are trying to serve your breakfast with a little Filipino flair, banana leaves are such a fun touch. Also, if you are doing bibingka on the side, banana leaves are a big part of that experience.
If you only have frozen banana leaves, do this:
Thaw them in the fridge overnight if you can. If not, leave them on the counter for 30 to 45 minutes until flexible. Then rinse quickly and wipe dry. To make them soft and less likely to tear, pass the leaf over a low flame on the stove for a few seconds per area, or warm it in a dry pan. You will see the color deepen a little and the leaf gets more bendy.
For pancakes, I like using banana leaves as a serving liner on a plate. It makes breakfast feel like a treat, even if it is a random Tuesday.
And if you are in a banana mood, you might also like this snack for later: banana cue deep fried caramelized bananas on stick Filipino snack. It is totally different from pancakes, but it hits the same sweet banana comfort.
Topping Choices
This is where you can really make the pancakes feel like your own. The base is already sweet and fragrant from ripe bananas, so you do not need a lot. But toppings are fun, and honestly, they help if you are serving picky eaters. I have a few regulars that always work.
Toppings that never fail me
Pick one or mix a couple:
Classic: butter and maple syrup, simple and always good.
Filipino sweet: condensed milk drizzle, especially if the pancakes are extra warm.
Creamy: that cream cheese and honey combo I mentioned earlier.
Fresh: sliced bananas and toasted coconut.
Crunch: chopped peanuts or crushed graham crackers for a playful texture.
Ube twist: if you want a weekend upgrade, ube topping or ube pancake inspiration is so fun. This one is a great read: fluffy ube pancakes Filipino purple yam breakfast treat.
One small tip: if you are using syrup, warm it for 10 seconds. Warm syrup on warm pancakes feels like a hug. Also, if your bananas are very sweet, you can skip syrup and just do butter. These Fluffy Filipino Sweet Banana Pancakes You’ll Love to Make really do not need much to taste good.
Serving Suggestions
Let us talk about how to serve them so they feel like a full breakfast and not just a stack that disappears in two minutes. I love pancakes, but I also like a little balance on the plate, especially if I am feeding family.
Here are my favorite ways to serve Fluffy Filipino Sweet Banana Pancakes You’ll Love to Make:
- Classic breakfast plate: pancakes, scrambled eggs, and fruit on the side.
- Filipino sweet breakfast: pancakes with a drizzle of condensed milk and a side of fried egg.
- Brunch board style: mini pancakes, sliced mango, nuts, and a few dipping sauces.
- Kids plate: smaller pancakes with peanut butter or cream cheese spread.
- Dessert vibe: pancakes topped with ice cream and caramel for a fun treat.
If you want something savory to pair with the sweetness, I love a sweet Filipino sausage moment. This one is a kid friendly favorite: chicken longganisa sweet Filipino sausage for kids. Sweet plus savory is such a good combo, and it makes the pancakes feel even more special.
Also, if your pancakes are getting cold because everyone is eating at different times, keep them on a plate in a low oven. Not too hot, just warm enough to hold the fluff.
Alternative Baking Vessels
So here is the funny part. Even though we are talking pancakes, I get asked all the time, what if I do not want to stand there flipping? I get it. Sometimes you want the same taste but with less babysitting at the stove.
Here are a few options that work with the same banana pancake batter. Just expect the texture to change a little, but it will still be tasty.
Easy ways to cook the batter without a griddle
Oven baked pancake: Pour the batter into a buttered baking dish and bake until set. It becomes more like a soft breakfast cake. Great for feeding a group.
Muffin tin: Scoop batter into greased muffin cups and bake. You get little banana pancake bites that are easy to grab.
Waffle maker: Slightly crisp outside, soft inside. If you go this route, oil the waffle plates well.
Air fryer: You can do small ramekins in the air fryer. Just do not fill too high since the batter rises.
Since we are talking about Filipino comfort food, this is also a good place to mention bibingka curiosity. If you want to read a friendly overview from another source, this is a nice one: Bibingka (Coconut Rice Cake) – The Little Epicurean. It is helpful if you want to compare that style of treat with this pancake vibe.
Common Questions
Can I use very ripe bananas that are almost black?
Yes, please do. Those make the sweetest pancakes and give the best banana flavor.
Why are my pancakes not fluffy?
Most of the time it is from overmixing the batter or cooking on heat that is too high. Stir gently and cook medium low so the inside has time to puff up.
Can I make the batter ahead of time?
You can, but it is best within an hour. Baking powder starts working right away, so the longer it sits, the less lift you get. If you must prep, mix dry and wet separately and combine right before cooking.
What milk works best?
Regular milk is great, but evaporated milk makes it richer. Plant milk works too, especially oat or coconut milk.
Can I freeze the cooked pancakes?
Yes. Cool them completely, stack with parchment between, then freeze. Reheat in a toaster or pan for the best texture.
A sweet breakfast you will actually want to repeat
If you have ripe bananas and you want something comforting, these Fluffy Filipino Sweet Banana Pancakes You’ll Love to Make are honestly one of the easiest wins in the kitchen. They are simple, flexible, and they make the whole place smell like a warm bakery for a few minutes. If you end up going down the Filipino breakfast rabbit hole, it is also worth checking out Bibingka (Coconut Rice Cake) – The Little Epicurean for more of that classic holiday style comfort. I hope you make a batch soon, even if it is just for you and a quiet cup of coffee. Tell me what topping you used, because I am always looking for my next favorite combo.
Fluffy Filipino Sweet Banana Pancakes
Ingredients
Pancake Ingredients
- 2 pieces very ripe bananas, mashed smooth Use ripe bananas for natural sweetness.
- 1 cup all purpose flour Standard flour for fluffiness.
- 2 teaspoons baking powder For leavening the pancakes.
- 2 tablespoons sugar Optional, depending on ripeness of bananas.
- 1 piece egg Provides richness to the batter.
- 3/4 cup milk Add a splash more if needed.
- 2 tablespoons melted butter or oil For moisture in the batter.
- 1 pinch salt Enhances flavor.
- as needed butter or oil for the pan For cooking the pancakes.
Cream Cheese Topping
- a few tablespoons cream cheese, softened Stir in a little condensed milk or honey for sweetness.
Instructions
Preparation
- In a bowl, mash bananas until smooth. Add egg, milk, and melted butter, then stir.
- In a second bowl, mix flour, baking powder, salt, and sugar.
- Pour the dry ingredients into the wet mixture and stir just until no dry flour is visible. Do not overmix.
- Let the batter sit for 5 minutes while heating the pan.
Cooking
- Heat a skillet over medium to medium-low heat. Scoop about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on top and the edges look set, then flip and cook the other side until golden.
Serving
- Prepare the cream cheese topping by mixing softened cream cheese with a bit of condensed milk or honey.
- Dollop the cream cheese mixture on warm pancakes to allow it to melt slightly before serving.