Easy Banana Pancakes Recipe

Looking for a simple, delicious breakfast recipe? These banana pancakes are fluffy, easy to make, and packed with natural sweetness from ripe bananas. Made with common pantry ingredients like buttermilk, flour, and baking soda, this recipe is perfect for busy mornings or weekend brunches. Whether you prefer a healthy start to your day or want a treat that’s quick and easy, these banana pancakes are the perfect choice. Ready in just 20 minutes, this simple recipe makes a moist and fluffy pancake everyone will love.

Ingredients:

• 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 (for sautéing)

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Create a well in the center of the dry ingredients.
2. In a separate bowl, mash the bananas with a fork until they reach a chunky, applesauce-like consistency.
3. In another bowl, combine the wet ingredients: buttermilk, eggs, vanilla extract, mashed bananas, and melted butter. Whisk them together until fully combined.
4. Pour the wet ingredients into the well of the dry ingredients. Stir gently with a whisk until just combined. Be careful not to overmix; the batter should remain lumpy.
5. Preheat a cast iron skillet or nonstick griddle to medium heat (around 350˚F). Lightly grease the surface with 1 Tbsp of olive oil.
6. Scoop 1/4 cup of pancake batter onto the skillet or griddle for each pancake. Space them about 1 inch apart.
7. Cook for about 2 minutes per side, flipping the pancakes when you see bubbles start to form on the surface. Add more oil as necessary for subsequent batches.
8. Continue cooking the remaining pancakes and serve them warm.

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Tips

• Don’t Overmix: Stir the batter just until combined. Overmixing can lead to dense pancakes.
• Consistency of Bananas: For best results, use ripe bananas. They should be soft enough to mash easily, and the riper they are, the sweeter your pancakes will be.
• Temperature: Be sure your skillet or griddle is at the right temperature (medium heat) to ensure even cooking. If it’s too hot, the pancakes will burn before cooking through.

Variations and Substitutions

• Dairy-Free Option: Substitute the buttermilk with almond milk or another non-dairy milk, and use dairy-free butter.
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend.
• Add-ins: Try mixing in chocolate chips, walnuts, or berries to the batter for extra flavor and texture.

FAQs

• Can I use regular milk instead of buttermilk? Yes, buttermilk gives pancakes a tangy flavor and a fluffy texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.
• How do I store leftover pancakes? Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months by placing parchment paper between each pancake and sealing them in a freezer-safe bag.
• How can I make the pancakes fluffier? For fluffier pancakes, ensure the batter isn’t overmixed, and make sure your baking soda is fresh for the best rise.

Serving Suggestions

• Serve your banana pancakes with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.
• For a more filling breakfast, add a side of fresh fruit or scrambled eggs.

Why You’ll Love This Recipe

These easy banana pancakes are quick to prepare, requiring just a few simple ingredients. The bananas naturally sweeten the pancakes, making them a healthier breakfast option. Plus, they are incredibly fluffy, light, and perfect for both kids and adults. Whether you’re serving them for breakfast, brunch, or a cozy weekend meal, these pancakes will become a family favorite!