Banana Pancakes

Banana Pancakes are a fantastic way to get that moist banana bread taste in easy-to-make small-portioned pancakes. These light fluffy made from scratch buttermilk pancakes with all-natural banana flavor, 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.  

Are you a big banana recipe lover? My husband and daughter are just nuts over bananas! This recipe, Homemade Banana Pudding, Easy Banana Bread, and Easy Banana Cake, are just a few of our favorites.

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. They are a huge hit with kids.
• This quick and easy recipe can be on the table in about 20 minutes without special equipment or techniques.
• Those overripe bananas will not 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, whisk together the flour, baking powder, salt, and cinnamon in a large bowl. Go ahead and set that aside for a few minutes. In a medium bowl, stir together the egg, brown sugar, buttermilk, vanilla, melted butter, and mashed banana. Then add the banana mixture 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-low heat. Using a small ladle, pour about 1/4 cup of batter per pancake into the hot skillet. Now cook the pancakes on the first side 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. Pancakes are best served hot off the griddle. Top them with fresh banana slices and drizzle with warm maple syrup or honey.

Helpful Recipe Tips

• 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.

Can you freeze Banana Pancakes?

Once cooled, place them 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!

Cinnamon Roll Casserole

Cranberry Orange Muffins

Applesauce Muffins

Zucchini Muffins

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.

5 from 42 votes

Print Pin Rate

Course: Breakfast

Cuisine: Southern

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 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.

Nutrition

Calories: 261kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 483mg | Potassium: 146mg | Fiber: 1g | Sugar: 6g | Vitamin A: 334IU | Vitamin C: 0.02mg | Calcium: 204mg | Iron: 2mg

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