Homemade Banana Pancakes

Waking up to the smell of banana pancakes? That’s pure comfort. For me, nothing says “lazy weekend” quite like a stack of warm, fluffy banana pancakes. They’re cozy. Nostalgic. A little indulgent. And honestly? Super easy to make at home.

So, have you tried banana muffins? If so, you know the magic of baking with bananas. If not, maybe that’s your next kitchen adventure. But for now, let’s get into pancakes.

This recipe is inspired by those classic American diner pancakes-just with a few tweaks for extra flavor and a healthier spin. Whether you’re a brunch fanatic or just want to make a regular morning feel special, these banana pancakes will hit the spot.

Let’s get into it.

Why Banana Pancakes?

Banana pancakes have been a staple in American kitchens for ages. Why? They’re the perfect way to use up those sad, brown bananas. The bananas add natural sweetness and keep the pancakes soft and moist. My twist? I use buttermilk for a tangy kick, brown sugar for a hint of caramel, and a splash of vanilla for warmth. No fancy gadgets needed-just a bowl, a whisk, and a little weekend spirit.

Recipe Snapshot

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: Under 40 minutes (even faster once you get the hang of it)

Servings: About 8–10 pancakes (feeds 4 hungry people)
Need more? Just double or triple the recipe. Make sure your bowl and griddle can handle the extra batter!

Ingredient Scaling Table

Servings	Flour	Baking Powder	Salt	Bananas	Butter	Egg	Buttermilk	Brown Sugar	Vanilla
2	¾ cup	1 tsp	⅛ tsp	1 small	1 tbsp	½	⅓ cup	2 tbsp	½ tsp
4	1½ cups	2 tsp	¼ tsp	2 small	2 tbsp	1	¾ cup	¼ cup	1 tsp
8	3 cups	4 tsp	½ tsp	4 small	4 tbsp	2	1½ cups	½ cup	2 tsp

Difficulty: Beginner-friendly. If you can stir, you can make these.

What You’ll Need:

• Two mixing bowls
• Whisk and spatula
• Measuring cups/spoons
• Griddle or nonstick skillet (cast iron works great)
• Ladle or ⅓ cup scoop
• Optional: Cooling rack

No griddle? No problem. Any wide skillet will work. Short on bowls? Rinse and reuse.

Make-Ahead & Meal Prep

Banana pancakes taste best fresh, but you can prep the batter and keep it in the fridge for up to 24 hours. Or, cook them ahead and reheat for a quick weekday breakfast.

Ingredients Breakdown

You’ll need:

• 1½ cups all-purpose flour
  Tip: Fluff, spoon, and level your flour. It keeps pancakes light.
• 2 tsp baking powder
  For that classic rise.
• ¼ tsp salt
  Just enough to balance the sweetness.
• ¾ cup mashed ripe banana (about 2 small bananas)
  The browner, the better. More spots = more sweetness.
• 2 tbsp melted unsalted butter (plus more for the pan)
  Adds richness and helps with browning.
• 1 large egg
  For structure and a little fluff.
• ¾ cup buttermilk
  Tangy and helps activate the baking powder.
  No buttermilk? Mix ¾ cup milk with 2 tsp lemon juice or vinegar. Let it sit 5 minutes.
• ¼ cup packed brown sugar
  I like dark brown for extra caramel flavor.
• 1 tsp vanilla extract
  For warmth.
• To serve: Butter, maple syrup, extra banana, walnuts, chocolate chips-whatever you like.

Ingredient Swaps:

• Flour: Gluten-free blend works. Or swap half for whole wheat.
• Butter: Try coconut oil for dairy-free.
• Egg: Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for vegan.
• Buttermilk: Use plant-based milk + lemon juice.
• Sugar: Coconut sugar or maple syrup for less refined sweetness.
• Add-ins: Chocolate chips, blueberries, nuts-go wild!

Pro tip: Mash bananas until mostly smooth. A few lumps are fine-they melt as the pancakes cook. Melt butter and let it cool a bit before mixing in.

Step-by-Step: Let’s Make Pancakes

1. Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, and salt. Give everything a good whisk to evenly distribute the leavening and salt-this ensures your pancakes rise evenly and have no salty pockets.

Want extra fluffy pancakes? Sift the dry stuff. Not required, but nice.

2. Mix Wet Ingredients
In another bowl, whisk mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla.

The batter should smell sweet and fragrant-almost like banana bread in liquid form!

3. Combine Wet and Dry
Pour wet into dry. Gently fold with a spatula until just mixed. Lumpy is good! Overmixing = tough pancakes.

The batter will be thick and scoopable, not pourable like traditional pancake batter. This is normal for mashed banana pancakes!

4. Heat the Griddle
Set your griddle or skillet to medium-low. Add a pat of butter-when a drop of water sizzles, you’re ready.

Tip: If you’re making a big batch, set your oven to 200°F and keep finished pancakes warm on a baking sheet.

5. Cook the Pancakes
Scoop about ⅓ cup batter for each pancake. Spread gently-they’re thick. Cook until you see bubbles at the edges and the bottom is golden (2–3 minutes). Flip and cook another 2 minutes.

Smells amazing, right? Like caramelized banana.

Common Mistake to Avoid: Don’t crank up the heat! Low and slow ensures the inside cooks through before the outside gets too dark.

6. Serve Hot
Stack your pancakes high and serve immediately with butter, maple syrup, extra banana slices, toasted walnuts, or a sprinkle of chocolate chips.

Variations & Customizations

Banana pancakes are super flexible. Try these ideas:

Diet Tweaks:

• Gluten-free? Use a 1:1 gluten-free flour.
• Vegan? Coconut oil, plant milk, and flax egg.
• Sugar-free? Coconut sugar or maple syrup.

Flavor Boosts:

• Add cinnamon, nutmeg, or ginger.
• Stir in nuts or chocolate chips.
• Swirl with Nutella before flipping.

For Special Occasions:

• Top with caramelized bananas, whipped cream, or honey.
• For a lighter touch, Greek yogurt and berries.

Seasonal Ideas:

• Summer: Add blueberries or peaches.
• Fall: Stir in pumpkin puree and pumpkin spice.

Serving & Storage Tips

How to Plate:
Stack on a warm plate. Add butter and a generous pour of maple syrup. Garnish with banana slices, walnuts, or a dusting of powdered sugar.

Great Sides:

• Crispy bacon
• Scrambled eggs
• Fruit salad
• Greek yogurt with honey

Storing Leftovers:
Cool completely. Store in an airtight container in the fridge (up to 3 days).

Reheating:
Warm in a toaster, toaster oven, or skillet. This keeps them fluffy.

Freezing:
Layer with parchment, freeze in a zip-top bag (up to 2 months). Reheat straight from frozen.

Final Thoughts

Banana pancakes are a classic for a reason. They’re easy. They’re adaptable. And they taste amazing. Whether you’re making a weekend treat or prepping for busy mornings, this recipe will quickly become a go-to.

So, next time you see those brown bananas on your counter, you know what to do. Gather your ingredients, invite someone over, and enjoy the simple pleasure of homemade banana pancakes.

Happy cooking!

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