Description
These fluffy banana pancakes are perfectly tender, naturally sweet, and ready in just 20 minutes! Made with ripe bananas, buttermilk, and pantry staples, they’re the ultimate easy breakfast that tastes like a special treat. Perfect for weekend brunch or using up those overripe bananas!
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 2 medium ripe bananas (about 1 cup mashed)
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For Cooking:
- Butter or cooking spray for the griddle
For Serving:
- Maple syrup
- Fresh banana slices
- Butter
- Whipped cream (optional)
- Fresh berries (optional)
- Chocolate chips (optional)
Instructions
- Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth with just a few small lumps remaining. You should have about 1 cup of mashed banana.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using) until well combined. Make a well in the center of the dry ingredients.
- Combine wet ingredients: Add the buttermilk, eggs, melted butter, and vanilla extract to the bowl with the mashed bananas. Whisk until well combined and smooth.
- Combine wet and dry: Pour the wet ingredients into the well in the center of the dry ingredients. Gently fold together with a whisk or spatula until just combined. The batter should be slightly lumpy – don’t overmix! A few small lumps are fine and will result in fluffier pancakes. Let the batter rest for 5 minutes while you heat the griddle.
- Heat the griddle: Heat a large griddle or non-stick skillet over medium heat (about 350°F if using an electric griddle). Lightly grease with butter or cooking spray. The griddle is ready when a drop of water sizzles and evaporates quickly.
- Cook the pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them a few inches apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. When the bubbles pop and leave small holes that don’t fill back in, it’s time to flip.
- Flip and finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes until golden brown on the bottom and cooked through. The second side cooks faster than the first.
- Keep warm and serve: Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you cook the remaining batches. Add more butter or cooking spray to the griddle as needed between batches.
- Serve immediately: Stack the warm banana pancakes on plates and serve with maple syrup, fresh banana slices, butter, and any other desired toppings. Enjoy while hot and fluffy!
Notes
- Don’t overmix: Overmixing creates tough, dense pancakes. Mix until just combined with a few lumps remaining.
- Ripe bananas are key: The riper the bananas (more brown spots), the sweeter and more flavorful your pancakes will be.
- Buttermilk substitute: No buttermilk? Add 1 tablespoon white vinegar or lemon juice to 1 cup milk, stir, and let sit 5 minutes.
- Temperature control: Medium heat is crucial. Too hot and the outside burns before the inside cooks; too cool and they’ll be pale and tough.
- The bubble test: Don’t flip too early! Wait for bubbles to form and pop, leaving holes that don’t fill back in.
- Consistent size: Use a ¼ cup measure or ladle for evenly sized pancakes that cook at the same rate.
- Fresh baking powder: Check your baking powder’s expiration date. Old baking powder won’t create fluffy pancakes.
- Add-ins: Fold chocolate chips, blueberries, or chopped nuts into the batter for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 295
- Sugar: 12g
- Sodium: 485mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 105mg