Banana Pancakes Recipe
Pancakes is a great weekend breakfast because most of my varieties of buttermilk pancakes usually only take 30 minutes or less to make. Plus, the steps are super easy to follow and there’s really no hassle to be had. Just simple ingredients, easy steps, and perfect pancakes. It’s the best way to start the day!
When you want to use up over-ripe bananas but don’t feel like making banana bread, make these soft and fluffy banana pancakes. You only need two of them with a handful of pantry staples to make the very BEST fluffy, moist, sweet and banana-filled pancakes!
Typically, my family can’t eat all of these pancakes in one sitting, luckily, these pancakes are freezer-friendly! More often than not, I’ll make a big batch (by simply doubling all of the ingredients listed below) and freeze them so we can enjoy them for weeks to follow.
Lyuba’s Tips For Fluffy Banana Pancakes
- Use ripe or over-ripe bananas! You want to make sure they are soft enough to mash with a fork and this is also a perfect recipe for using over-ripe bananas.
- Buttermilk is the secret ingredient for fluffy pancakes! Buttermilk has an acidic ingredient that helps tenderize gluten, which gives the pancakes a softer texture, as well as more body. Plus, it helps the batter raise better when cooking!
- Let the pancake batter sit on the counter for about 10-15 minutes. This will give baking powder and baking soda time to activate and interact with other ingredients to result in those perfect fluffy pancakes.
- Use an ice cream scoop or a 1/3 cup measuring cup to scoop pancake better.
- Preheat the pan first! Set the heat to a little below medium heat. (You know your stove best so set it right around medium or below.)
- Don’t touch the pancake before flipping – To make sure the pancake cooks evenly and will be easier to flip, do not move it around or peak at the other side while it cooks.
- Don’t flip too soon – Once you see bubbles appearing in the center of the batter, you’ll know it’s time! Don’t flip the pancakes too soon, though – this could result in a total mess in your skillet/griddle.
- Keep the pan greased – If you notice the cooking oil is starting to disperse after your first few pancakes, don’t be afraid to add more.
Storing, Freezing, and Reheating Instructions
- Storing: you can store leftovers in an air-tight food storage container, in the refrigerator, for 2-3 days.
- Freezing: After the pancakes have been cooked, let them cool to room temperate on a wire rack in one even layer. The 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.
- Reheating: 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 40-60 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.
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Banana Pancakes Recipe
Ingredients
- 2 medium ripe 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 ground 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
- Gluten free option: you can easily make these banana pancakes gluten free by simply substituting the all purpose flour for a 1:1 gluten free all purpose flour. Remaining ingredients should be already gluten free but double check the packaging.
- Storing: store leftovers in an air-tight container, in the refrigerator for 2-3 days.
- Reheating: you can reheat individual pancakes either in a microwave, on stove-top, or in a toaster oven. Just make sure not to overheat, heat up just until warmed throughout.
Nutrition
More Pancake Recipes To Try
Originally published on Will Cook For Smile sin March 2019.
Categories:
Breakfast Recipes, Brunch Recipes, Father's Day Recipe Ideas, Most Popular Recipes, Mother's Day Recipe Ideas, Pancake Recipes,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 variations.
I’ve been having trouble making pancakes. They always seem to turn out tough no matter how little I stir them. This recipe was the best fluffy pancakes ever! Your trick of letting them sit really worked.
I’m so happy to hear that this recipe worked for you! 🙂
I really love this recipe! I like to freeze my ripe bananas whole and cook with them when I choose. I used milk and sour cream substitute for buttermilk. But you advice to wait for 15 minutes made them perfect. I decided to double and freeze them for later. Thank you for a fresh banana recipe. They are delicious!
I am so glad you liked them, Laura!
Hi, the ingredient notes says ” this recipe only uses 3/4 cup of flour”, but the actual ingredients list says 1 3/4 cups, I’m presuming it’s the latter that is correct?
Hi Helen,
You are correct that is a typo that I will fix now. It is 1 3/4 cups all-purpose flour.
How much vanilla extract can I use if I cut the recipe in half?
I would use 1/2 a teaspoon if cutting the recipe in half. Hope you like them!
where is there vanilla in this recipe? did I miss it? thanks
There isn’t but you can add a teaspoon if you’d like 🙂