Easy Banana Pancakes

There’s something magical about the combination of ripe bananas and fluffy pancakes that transforms a simple breakfast into a delightful experience. Whether it’s a lazy Sunday morning or a busy weekday, these Easy Banana Pancakes come together quickly and deliver a burst of flavor that everyone will love. With just a few simple ingredients, you can whip up a stack of pancakes that are not only delicious but also satisfying. So grab your mixing bowl and let’s get started on this delicious journey!

Why This Recipe Belongs in Your Rotation

These Easy Banana Pancakes are perfect for any occasion! They are fluffy, flavorful, and a great way to use up overripe bananas. Not to mention, they are a hit with kids and adults alike! The buttermilk adds a nice tang and makes the pancakes incredibly tender. Plus, you can customize them with your favorite add-ins, making them a versatile choice for breakfast or brunch. Whether you’re serving them with maple syrup, fresh fruit, or a dollop of yogurt, they are sure to brighten your morning.

Shopping List

• 1 1/4 cups buttermilk
• 1 1/2 cups all-purpose flour, measured correctly
• 1 tbsp granulated sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tbsp unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 medium bananas, mashed (about 1 cup)
• 2 tbsp olive oil, divided, to sauté

Prep & Cook Tools

• Mixing Bowl – For combining all your ingredients.
• Whisk – To ensure everything is well mixed and smooth.
• Skillet or Griddle – For cooking the pancakes evenly.
• Measuring Cups and Spoons – For precise ingredient measurements.
• Spatula – To flip the pancakes with ease.

How to Prepare Easy Banana Pancakes

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This helps to evenly distribute the leavening agent and ensures your pancakes rise perfectly.

Step 2: Mix Wet Ingredients

In another bowl, combine the buttermilk, melted butter, eggs, vanilla extract, and mashed bananas. Whisk until smooth and well combined.

Step 3: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough pancakes!

Step 4: Heat the Skillet

Heat a skillet or griddle over medium heat. Add 1 tablespoon of olive oil to the pan and let it heat for a moment. You want the oil hot enough that a drop of batter sizzles when it hits the pan.

Step 5: Cook the Pancakes

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.

Step 6: Serve Warm

Remove the pancakes from the skillet and keep them warm while you repeat with the remaining batter. Serve the pancakes warm with your favorite toppings like maple syrup, sliced bananas, or even a sprinkle of nuts for added texture.

Season-by-Season Upgrades

• Spring: Add fresh berries like strawberries or blueberries into the batter for a fruity twist.
• Summer: Top with a refreshing banana and mango salsa for a tropical flair.
• Fall: Mix in some pumpkin spice or cinnamon for a warm, cozy flavor.
• Winter: Serve with a warm chocolate sauce or Chocolate Chip Cinnamon Roll Cake on the side.

Insider Tips

• For fluffier pancakes, let the batter rest for about 10 minutes before cooking.
• Make sure your bananas are very ripe for the best flavor.
• If you want extra banana flavor, fold in some banana slices into the batter before cooking.
• For a fun twist, consider adding chocolate chips or nuts to the batter.

Storage Pro Tips

If you have leftover Easy Banana Pancakes (though they may disappear quickly!), here’s how to store them:

• Refrigerate: Place cooled pancakes in an airtight container and store in the fridge for up to 3 days.
• Freeze: For longer storage, lay pancakes flat on a baking sheet to freeze, then transfer to a freezer bag. They can be frozen for up to 2 months.
• Reheat: To reheat, pop them in the toaster or microwave until warmed through.

Helpful Q&A

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, the pancakes may be denser, so you may need to add a little extra buttermilk to achieve the right consistency.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of vinegar or lemon juice to 1 1/4 cups of milk. Let it sit for a few minutes to thicken before using.

Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before cooking, as it may thicken in the fridge.

What toppings go well with banana pancakes?

Some delicious topping options include maple syrup, honey, fresh fruit, yogurt, or even a drizzle of nut butter. You can also try these pancakes with Nutella Stuffed Banana Bread Muffins for an indulgent twist!

More from the Kitchen

• Nutella Stuffed Banana Bread Muffins
• Chocolate Chip Cinnamon Roll Cake
• Classic Pancakes Recipe
• Fluffy Buttermilk Waffles

Serve & Enjoy

Now that you have perfected your Easy Banana Pancakes, it’s time to enjoy them! Gather your family or friends, set the table, and serve these delightful pancakes warm with your favorite toppings. Whether it’s a simple drizzle of maple syrup or an extravagant spread of fruits and whipped cream, these pancakes are sure to be a crowd-pleaser. So, stack them high, dig in, and make your breakfast a memorable one!

Share on Pinterest