Print

Fluffy Homemade Banana Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Wake up to a stack of fluffy, golden banana pancakes! Made with ripe mashed bananas, tangy buttermilk, and a hint of brown sugar, these pancakes are the perfect blend of cozy comfort and natural sweetness. Perfect for breakfast or brunch, they’re easy to make and sure to please everyone at the table.

Ingredients

Scale

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ¾ cup mashed ripe banana (about 2 small bananas)

  • 2 tablespoons melted unsalted butter (plus more for greasing)

  • 1 large egg

  • ¾ cup buttermilk

  • ¼ cup packed dark brown sugar

  • 1 teaspoon pure vanilla extract

  • Butter, maple syrup, banana slices, walnuts, and/or chocolate chips for serving

Instructions

  1. Mix Dry Ingredients:
    In a large bowl, whisk together flour, baking powder, and salt.

  2. Combine Wet Ingredients:
    In a separate bowl, whisk mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.

  3. Make the Batter:
    Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Batter will be thick; avoid overmixing.

  4. Cook Pancakes:
    Heat a griddle or nonstick skillet over medium-low. Lightly grease with butter. Drop batter by ⅓ cup portions, gently spreading into circles. Cook until edges set and bottoms are golden, about 2–3 minutes. Flip and cook another 2 minutes until cooked through.

  5. Serve:
    Enjoy warm with your favorite toppings like butter, syrup, banana slices, walnuts, or chocolate chips.

Notes

Serving Suggestions:
Top with extra banana, toasted nuts, or a sprinkle of chocolate chips for a special touch.

 

Tips & Tricks:

  • For best results, use very ripe bananas with brown spots.

  • Don’t overmix the batter-lumps are okay and keep pancakes tender.

  • Cook on medium-low heat to ensure pancakes cook through without burning.

Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet until warm. Pancakes can also be frozen for up to 2 months; reheat straight from frozen.

Enjoy these simple banana pancake recipes for a delicious, healthy banana pancakes breakfast any day of the week!

Find it online: https://supersnacktime.com/banana-pancakes/