Banana Pancake Recipe
This Banana Pancake Recipe is a spin on my favorite buttermilk pancakes PLUS it has bananas! These easy banana pancakes are fluffy, light, and dreamy served with butter and syurp, or with peanut butter! It's my new favorite way to use up overripe bananas!
Servings 20 pancakes
- 1 whole egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/4 cups flour
- 2 Tbsp sugar
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- dash salt
- 2 medium bananas
- 2 Tbsp butter for cooking pancakes
How to make banana pancakes
Whisk egg. Add buttermilk, oil, and vanilla. Set aside.
In a separate bowl whisk dry ingredients together; flour, sugar, baking powder, baking soda, and salt.
Add buttermilk mixture to the flour mixture. Gently mix only until combined. It's okay if the batter still has a few lumps.
Mash bananas with a fork. Add to the pancake batter and stir to incorporate.
How to cook homemade pancakes
Heat a griddle, or frying pan, over medium-low heat.
Generously butter the pan.
Using a 1/4 cup ladle, ice cream scoop, or ladle add pancake mix to the griddle.
Let cook until the tops of the pancakes are bubbly, about 3-4 minutes. Flip and cook the other side until golden brown, about 2 minutes.
Repeat until all the batter has been cooked.
Tips for cooking pancakes:
How to store banana pancakes:
- Be sure to cook the pancakes over medium-low heat. These pancakes are thick and need to be cooked at low heat or the middle will be doughy and the outsides will be burned.
- You can use cooking spray instead of butter. Using butter creates a beautiful golden brown crispy outside and adds amazing flavor!
Gluten Free Banana Pancakes:
I've never tried making these pancakes with gluten-free flour blend, so I can't say how they will turn out. I would use a 1:1 flour blend.
How to make homemade buttermilk:
It's easy to make buttermilk from scratch. Put one cup of milk in a measuring cup. Add 1 Tablespoon of vinegar. Stir. Let sit for about 5 minutes.
- In the fridge- Leftover banana pancakes should be stored in the refrigerator in an airtight container. They will last for up to 3-4 days.
- In the freezer - Lay pancakes flat on a cookie sheet. Freeze for about 20-30 minutes or until they are flash-frozen. Remove from the cookie sheet and store in an airtight container or sealable bag. They will last for up to three months.
- How reheat pancakes - Microwave refrigerated pancakes for about 15-20 seconds depending on the strength of your microwave. They can also be toasted in the toaster. Defrost frozen pancakes in the microwave, then heat for about 15-20 seconds. I like to add butter and syrup to my pancakes before heating because warm syrup is the only way to go!
Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg