Banana Pancakes

There is nothing more comforting than a fresh batch of Banana Pancakes in the morning. Soft and fluffy pancakes made with mashed bananas, cinnamon, and nuts. Make these pancakes for a perfect weekend breakfast and brunch with the family. 

If you’re a fan of Banana Pancakes, try these Bananas Foster Pancakes made with buttermilk pancakes and bananas foster topping. 

BANANA PANCAKES

Homemade Pancakes are  family’s favorite weekend breakfast and I must say, I spoil them with fresh pancakes a little too often. They’re lucky that pancakes only take about 30 minutes to prepare, otherwise I wouldn’t be making them so often.

My kids love bananas but they will not eat it even if it’s one day over-ripe. So I tend to make a lot of banana pancakes, banana bread, and banana muffins for them. My favorite way to use up over-ripe bananas is to put them into some breakfast smoothies.

Once those bananas start getting some brown spots and haven’t been eaten yet, I know it time to pull up a bowl and a whisk. A full batch of banana pancakes makes 6-8 pancakes, depending on how big or small I make them. That’s a little too much for my husband and kids to eat in one sitting.

These pancakes a big and fluffy, so it’s quite filling. I often end up freezing a few pancakes much like I do with waffles. It’s nice to pull one out of the freezer on a busy Monday morning. 

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HOW TO MAKE BANANA PANCAKES

All you need to make these banana pancakes is a large mixing bowl, a fork, and a whisk. Of course, you will need a large cooking pan or a pancake griddle to cook the pancakes too. 

Break apart bananas in a mixing bowl and mash them with a fork. Whisk in eggs, oil, brown sugar, and buttermilk until smooth.

Next, add the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt. Adding nuts is optional but if you would like to, mix in some chopped walnuts.

TIP: let the batter sit on the counter for about 15 minutes. This will give baking powder and baking soda activate and interact with other ingredients to result in those perfect fluffy pancakes.

Preheat the pan (or the griddle) first. Preheat and cook the pancakes on medium to medium-low heat, depending on the stove. Add a little bit of oil to the pan if needed.

When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.

Cooking the other side of the pancake will take much less time so keep an eye on it.

CAN BANANA PANCAKES BE FROZEN?

Yes, you can freeze leftover pancakes or make a double batch. 

After pancakes have been cooked, let them cool to room temperate on a wire rack, in one even layer. Wire rack is important because it will keep the pancakes cooled evenly and keep bottom of the pancakes from accumulating moisture.

Place cooled pancakes into the freezer and let them freeze for about 2 hours. Once pancakes have been frozen, transfer them into a large zip-lock freezer bag. Seal, label, and place back into the freezer. 

To reheat pancakes: you can reheat pancakes either in the microwave or in a toaster. In the microwave, simply place a pancake on a plate, cover it with a microwave lid,and reheat for about 60 seconds. 

To reheat in the toaster, first make sure that pancakes are small enough to fit well. Reheat them in a toasted on slower/lower setting to it gets a chance to reheat thoroughly. 

SOME BANANA RECIPES TO TRY:

Coconut Banana Bread

Lemon Coconut Banana Cake

Classic Banana Bread

Banana Foster Bread Pudding

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Banana Pancakes

Soft and fluffy pancakes made with mashed bananas, cinnamon, and nuts. 

4.6 from 10 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: banana, buttermilk pancakes, homemade pancakes, pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Rest time: 15 minutes

Total Time: 20 minutes

Servings: 4 (Makes 6-8 pancakes)

Calories: 684kcal

Ingredients

• 2 medium bananas
• 2 eggs
• 1/4 cups brown sugar
• 1 1/4 cups low fat buttermilk
• 1/4 cup vegetable or canola oil
• 1 3/4 cups all purpose flour +2 tbsp of flour if using larger bananas
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1 tsp cinnamon
• 1 cup chopped walnuts optional

US Customary - Metric

Instructions

• Break apart bananas in a mixing bowl and mash them with a fork. Whisk in eggs, oil, brown sugar, and buttermilk until smooth.
• Next, add the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt. Adding nuts is optional but if you would like to, mix in some chopped walnuts.
  (Note: you may need to add a couple of tablespoons of flour if using larger bananas.)
• TIP: let the batter sit on the counter for about 15 minutes. 

  This will give baking powder and baking soda activate and interact with other ingredients to result in those perfect fluffy pancakes.
• Preheat the pan (or the griddle) first. 

  Cook the pancakes on medium to medium-low heat, depending on the stove. Add a little bit of oil to the pan if needed.
• When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 684kcal | Carbohydrates: 78g | Protein: 16g | Fat: 36g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 433mg | Potassium: 863mg | Fiber: 5g | Sugar: 25g | Vitamin A: 190IU | Vitamin C: 6.3mg | Calcium: 287mg | Iron: 4.3mg

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