Banana Pancakes

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.

Course Breakfast

Cuisine Southern

Keyword banana pancake ingredients, homemade banana pancake recipe, how to make banana pancakes

Prep Time 5

Cook Time 10

Servings servings

Calories 261kcal

Author Beth Pierce

Ingredients

1 ¼ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon cinnamon
1 large egg
1 tablespoon brown sugar
1 cup buttermilk
½ teaspoon vanilla extract
2 tablespoon butter melted slightly cooled
1 medium mashed very ripe banana about ⅓ cup
vegetable oil

Instructions

In a large bowl, whisk together the flour, baking powder, 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 of 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. Repeat with the remaining batter adding more oil when needed. Top them with fresh banana slices and warm maple syrup.

Notes

A really overripe banana works best. The browner, the better! Mash the banana with a fork until smooth.
Bring your eggs and buttermilk to room temperature before mixing the batter.
To make your own buttermilk add 1 tablespoon of 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.
For added flavor, mix in a hand full of chocolate chips, shredded coconut, or rolled oats.
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.
Store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in the oven on a baking sheet or in the microwave on a paper plate.
Serve with sweet cream butter and a simple drizzle of maple syrup. Or top with peanut butter or fresh berries. Or add crunch and protein with walnuts or pecans.

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