Breakfast
By: Amy on  |Updated:
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This Banana Pancakes Recipe makes the most light and fluffy buttermilk pancakes in the world! I’ll show you how to make banana pancakes without a mix that your family will beg for!
All you need is pantry staples, a few overripe bananas, and about 10 minutes! Breakfast is ready!
How do you know this Banana Pancake Recipe is all that and a bag of chips?
Because I don’t like bananas and I like THIS banana pancakes recipe!
There are so many banana pancake recipes; healthy ones, 2 ingredient ones, and probably a million more.
My kids turn their noses up at those healthy banana pancakes made with eggs and bananas. I know it’s hard to make pancakes taste amazing without flour or any of the other good stuff. But, they just don’t love those flat and almost rubbery pancakes.
I can’t say I blame them.
These pancakes aren’t exactly healthy, but they are worth every single bite!
SEE MORE: Serve these pancakes with Creamy Cinnamon Syrup, Cinnamon Apple Syrup, and whipped butter!
Banana Pancakes Ingredients:
These pancakes have simple ingredients that you most likely already have in your pantry!
- BUTTERMILK: See the notes in my recipe to see how to make buttermilk from scratch if you don’t have store-bought buttermilk.
- EGG: Large eggs work best
- OIL: Vegetable oil, or canola oil. You could also use melted butter
- VANILLA EXTRACT: Coconut extract would be amazing too!
- ALL-PURPOSE FLOUR: You could try substituting half whole wheat flour if you’d like. The pancakes won’t be quite as light and fluffy, but they’d be healthy! See my note in the recipe about using gluten-free flour.
- BAKING POWDER
- BAKING SODA
- SALT: Regular table salt.
SEE MORE: Whole Wheat Pumpkin Pancakes, Baked Pumpkin Pancakes, German Pancakes
How to make banana pancake recipe from scratch:
When Justin and I first got married I bought a bag of pancake mix and he wasn’t very impressed! I mean I knew how to make pancakes from scratch, but the mix was so easy!
I’ve been making homemade pancakes ever since and I don’t miss those pancakes mixes one bit!
How to make easy banana pancakes:
Don’t get too hung up on the order in the pictures. I swapped #1 and #2 but either way will work great!
- 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.
SEE MORE: To make banana chocolate chip pancakes add 1/2 a cup of semi-sweet mini chocolate chips to the batter!
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.
SEE MORE: Other easy breakfast recipes, Grilled Egg and Cheese Sandwiches, Breakfast Sliders, Ham Cheese Breakfast Quesadillas.
Other recipes using bananas
Like I said, I don’t really love banana! But, somebody always puts them in the shopping cart and then we end up with overripe bananas that need to be used up.
Here are a few of our favorite recipes using bananas besides this banana pancakes recipe!
- Coconut Banana Bread
- Banana Sheet Cake
- Peanut Butter Banana Brownies
- No-Bake Banana Banana Cream Pie
- Chocolate Chip Banana Cookies
- Strawberry Banana Bread
- Peanut Butter Banana Oatmeal Cookies
Grab my Banana Pancakes Recipe
Once you’ve made this banana pancake recipe you might not let your family eat all the bananas anymore! You’ll want to hoard them for making these pancakes instead!
You just can’t beat the crispy outside and thick and fluffy insides!
Banana Pancake Recipe
5 from 1 vote
Author Amy
Course Breakfast
Cuisine American
Servings 20 pancakes
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
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!
Ingredients
- 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
Instructions
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.
Notes
Tips for cooking 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!
How to store banana pancakes:
- 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!
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.
Nutrition
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
