Make any weekend morning special with delicious Banana Pancakes.
These banana pancakes are extra light and fluffy with lots of banana flavor. Using just a few ingredients you probably have in the pantry, they’ll be a breakfast go to.
Topped with a pat of butter and a drizzle of maple syrup, they are the perfect breakfast or brunch for a hungry family or crowd.
- Breakfast is on the table in minutes, they’re quick to prep and quick to cook!
- It’s a great way to enjoy those overripe bananas!
- Mashed bananas make these more tender than regular pancakes and has great flavor.
- They freeze like a dream and reheat well from refrigerated or frozen.
Ingredients for Banana Pancakes
Batter – This batter starts with the ingredients found in our favorite buttermilk pancakes recipe. All purpose flour, baking powder and soda, a bit of butter, and some eggs.
Buttermilk makes banana pancakes light and fluffy and adds a touch of tartness. Don’t have any on hand? Make an easy buttermilk substitute with milk and vinegar or lemon juice.
Bananas – Just like banana bread, these are best with very ripe bananas. You could also mix in a few diced peaches or fresh blueberries. Be sure not to overload the batter with fruit, or the pancakes will break apart as they are flipped and handled.
Mix-Ins and Toppings
Here’s where the creative fun happens! This banana pancake recipe tastes great with a sprinkle of mini chocolate chips.
Keep them fruity with delicious strawberry freezer jam, strawberry sauce, or homemade blueberry sauce.
How to Make Banana Pancakes
Easy banana pancakes are ready to serve in minutes!
- Mash bananas and add to the wet ingredients (per the recipe below).
- Combine the dry ingredients and make a well in the center. Add the banana mixture and stir until just moistened.
- Drop batter into an oiled pan. Flip with a spatula when bubbles start to pop at the edges.
Feeding a Crowd?
If you’re feeding a crowd, keep batches of pancakes warm in the oven. Preheat a baking tray to 200°F and add the pancakes from the skillet as they cook.
Make Ahead & Leftovers
If you have extras the remaining batter can be refrigerated for a few days or even frozen. Thaw overnight and cook as directed.
Banana pancakes freeze well. Allow them to cool, and place waxed or parchment paper between each one before loading into zip bags. They’ll retain their quality in the freezer for up to 3 months, and in the refrigerator for up to 3 days. Reheat pancakes in the microwave or in the toaster.
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Easy Banana Pancakes
These banana pancakes are so fluffy and full of flavor!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Preheat a pan to medium heat.
Combine dry ingredients in a bowl. Whisk well (this is in place of sifting and creates a fluffy pancake).
Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.
Add wet mixture to dry stirring just until combined. Batter should be lumpy. Let sit 5 minutes.
Oil pan and pour batter ¼ cup per pancake into pan.
Cook until bubbles form and begin to pop. Flip pancakes and cook 1 minute more.
If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.
Flip the pancakes when the small bubbles on top begin to pop.
Calories: 443 | Carbohydrates: 69g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 494mg | Potassium: 494mg | Fiber: 3g | Sugar: 17g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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