Banana Pancakes are a fantastic way to get that moist banana bread flavor in easy to make small portioned pancakes. These light fluffy made from scratch buttermilk pancakes with the delicious flavors of banana, vanilla and a touch of cinnamon are hard to resist. Serve with warm maple syrup and savor the memories of great breakfasts with your parents and grandparents.
Why this recipe works
- Who can resist buttermilk pancakes? Better yet who can resist banana buttermilk pancakes? Your family is going to love this tasty breakfast.
- This quick and easy recipe can be on the table in about 20 minutes with no special equipment or techniques.
- Those overripe bananas are not going to go to waste with this scrumptious recipe around. In fact the browner the bananas the better! So much flavor in those overripe bananas.
How do you make Banana Pancakes?
First in a large bowl whisk together the flour, baking soda, salt and cinnamon. Go ahead and set that aside for a few minutes. Now in a medium bowl whisk together the egg, brown sugar, buttermilk, vanilla, melted butter and mashed banana. Then add the wet ingredients to the dry ingredients stirring with a spoon just until combined. Let it rest for about 10 minutes.
Next heat a lightly oiled skillet or griddle over medium heat. Using a small ladle add about 1/4 cup of batter per pancake to the hot skillet. Now cook until lots of little bubbles come to the surface and the pancake is golden brown on the bottom. Flip and cook until the other side is golden brown. Pancakes are best served hot off the griddle.
Recipe notes and tips
- A really overripe banana works best. The browner the better!
- Bring your eggs and buttermilk to room temperature before mixing the batter.
- To make your own buttermilk add 1 tablespoon lemon juice or white vinegar to 1 scant cup of milk
- Do not overmix the pancake batter as it can make the pancakes tough. Mix just until combined.
- After mixing let the batter rest for 10 minutes. This helps produce more air bubbles yielding lighter and fluffier pancakes.
- After adding the batter to the skillet watch for lots of little bubbles along with a rise in the pancake. This is a good indication that the pancake is ready to flip.
- Serve with sweet cream butter and warm maple syrup.
Can you freeze Banana Pancakes?
Once cooled place in a ziploc freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight and for best results heat in the toaster. The microwave will do in a pinch but the toaster gives them that straight from the pan crispiness.
Other breakfast recipes you will love!
Get your banana fix with these family friendly Banana Pancakes made with buttermilk, fresh bananas, vanilla and a touch of cinnamon. Make a batch today and impress your family.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Method: stove top
- Cuisine: southern
- 1 ¼ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- 1 egg
- 1 tablespoon brown sugar
- 1 cup buttermilk
- ½ teaspoon vanilla
- 2 tablespoon butter melted (slightly cooled)
- 1 medium mashed overripe bananas (about ⅓ cup)
- vegetable oil
- In a large bowl whisk together the flour, baking soda, salt and cinnamon. In a medium bowl whisk together the egg, brown sugar, buttermilk, vanilla, melted butter and mashed banana.
- Add the wet ingredients to the dry ingredients stirring with a spoon just until combined. Let it rest for 10 minutes.
- Heat a lightly oiled skillet or griddle over medium heat. Using a small ladle add 1/4 cup batter per pancake to the hot skillet. Cook until lots of little bubbles come to the surface and the pancake is golden brown on the bottom. Flip and cook until the other side is golden brown.
Keywords: how to make banana pancakes, homemade banana pancake recipe, banana pancake ingredients