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.
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 the 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 a slower/lower setting to it gets a chance to reheat thoroughly.
SOME BANANA RECIPES TO TRY:
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
Banana Pancakes
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
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
Nutrition
Sara says
Thank you so much for this it was yummy!
Eli says
I’ve doubled the ingredients(as I wanted many of the pancakes to have 😁)
However they became feeling doughy and underdone from the inside.(This happens to me ALWAYS when I use bananas in anything basically:( )
Any tips will be much appreciated 🙂
LyubaB says
Hi, Eli! I would try making them again at a lower temperature for a longer period of time so the inside gets to cook more without the outside burning.
Elizabeth Meyer says
Awesome pancakes and a great way to use up leftover bananas I had self rising flour so I eliminated the baking powder but still added the baking soda. They came out light and fluffy and perfect .
LyubaB says
Hi, Elizabeth! So glad you liked them 🙂
Christina says
Just as flat and pathetic as all other banana pancake recipes.
Sondra says
Just made these & they were so good. I put some granola on them before flipping & they were beautiful & it gives it a little crunch to them. I cooked mine on the low heat & they turned out great!!!🤗
LyubaB says
Yum! So glad you liked it! 🙂
Naomi says
Sooo yummy. My husband is not a fan of cooked banana, he ate two and then froze the rest before I had any!
LyubaB says
I am so happy you liked it! 🙂
Veronica says
These were excellent. I doubled the recipe thinking 6-8 pancakes wouldnt be enough. I ended up with 22 VERY LARGE pancakes.
LyubaB says
Wow! That’s a lot of pancakes! Glad you liked them though!
Sheriberi says
Excellent, fluffy texture. Good banana flavor. Not too sweet.
LyubaB says
Thank you! So glad you liked it!
Shanna says
Me and my family absolutely love these !!! Had to tweak things like add a pinch of flour. Also don’t use a lot of oil in the pan. These will soak it up.
After the first one though, all fluffy goodness!!!
LyubaB says
Hi Shanna,
I am so happy you liked them! Thanks for taking the time to let me know!
Mollie says
What if I only have a cup of buttermilk? Can I just add whole milk to makeup the difference?
LyubaB says
Hi Mollie,
Yes you can, it shouldn’t alter the flavor much since your using a good amount of buttermilk.
Kim says
They were great.. I never let the batter sit for a few min.(10) couldn’t wait to eat them😁, to activate the powders, before., and wow, they were soooo fluffy. If not too cooked in middle, just put on lower heat for couple of more mins.. perfect!
Thanks for the tip!
LyubaB says
Hi Kim,
I am so glad you enjoyed them and thank you for taking the time to let me know! 🙂
Fina Zarzar says
How much vanilla extract can I use if I cut the recipe in half?
LyubaB says
I would use 1/2 a teaspoon if cutting the recipe in half. Hope you like them!