If you’re craving a breakfast that’s both comforting and bursting with natural sweetness, this Easy Banana Pancakes Recipe is exactly what you need. These fluffy pancakes are perfectly tender thanks to the ripe bananas and buttermilk, with just the right hint of vanilla to make every bite feel like a warm hug. Whether you’re feeding a family or treating yourself on a lazy weekend morning, these pancakes come together with simple kitchen staples and deliver that crave-worthy homemade taste that keeps everyone asking for seconds.
Ingredients You’ll Need
Getting these pancakes just right depends on a handful of straightforward ingredients, each playing a crucial role. From the tangy creaminess of buttermilk to the sweet, soft texture of ripe bananas, every element helps create pancakes that are light, moist, and absolutely delicious.
- 1 1/4 cups buttermilk: Adds tender moisture and a slight tang to balance the banana’s sweetness.
- 1 1/2 cups all-purpose flour (measured correctly): The base that gives structure and fluff to your pancakes.
- 1 Tbsp granulated sugar: Just a touch of sweetness to enhance flavors without overpowering.
- 1 tsp baking soda: Helps the pancakes rise and develop that perfect fluffy texture.
- 1/4 tsp salt: Brings out the depth of flavor in the bananas and buttermilk.
- 3 Tbsp unsalted butter (melted): Ensures a rich, buttery finish in every bite.
- 2 large eggs: Bind the batter together and add richness.
- 1 tsp vanilla extract: Adds warmth and a lovely aroma to the pancake batter.
- 2 medium bananas (mashed, about 1 cup): The star ingredient delivering natural sweetness and moistness.
- 2 Tbsp olive oil (divided, to sauté): Keeps the pancakes from sticking without overpowering their flavor.
How to Make Easy Banana Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, sugar, baking soda, and salt in a large bowl. Creating a well in the center will make it easier to mix in the wet ingredients later without overmixing the batter.
Step 2: Mash the Bananas
Grab your bananas and mash them with a fork until they reach a chunky applesauce-like consistency. The texture should still have some tiny lumps to provide a lovely banana bite in every pancake.
Step 3: Whisk Wet Ingredients
In a separate bowl, mix together the buttermilk, eggs, vanilla extract, mashed bananas, and melted butter. Whisk until everything is fully combined and smooth. This step infuses the batter with flavor and richness.
Step 4: Gently Mix Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients and whisk just until combined. The batter should remain lumpy—it’s important not to overmix, or your pancakes will turn out dense instead of fluffy.
Step 5: Preheat and Grease the Pan
Heat your cast iron skillet or nonstick griddle over medium heat to around 350ËšF. Grease it with 1 tablespoon of olive oil to prevent sticking and to give your pancakes a golden, crispy exterior.
Step 6: Cook the Pancakes
Scoop out about 1/4 cup of batter for each pancake onto the greased pan, spacing them at least an inch apart. Cook for about 2 minutes until you see bubbles forming and popping on the surface, then flip carefully with a spatula. Add more olive oil if needed and cook the other side for another 2 minutes. Serve warm and enjoy!
How to Serve Easy Banana Pancakes Recipe
Garnishes
When it comes to toppings, the sky’s the limit! Classic choices like maple syrup and a pat of butter are always winners, but fresh fruit such as sliced strawberries or blueberries add a refreshing burst of flavor. For a fun twist, sprinkle some chopped nuts or a dusting of cinnamon on top.
Side Dishes
Pair these banana pancakes with crispy bacon or savory sausage for a breakfast that balances sweet and salty perfectly. A dollop of Greek yogurt or a small fruit salad also complements the richness and adds a lovely texture contrast.
Creative Ways to Present
For a fun brunch idea, stack your pancakes with layers of nut butter and banana slices between each. Or drizzle with a homemade caramel sauce and sprinkle with toasted coconut flakes for an indulgent treat that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover banana pancakes store wonderfully in an airtight container in the refrigerator for up to 3 days. Keep them separated with parchment paper to avoid sticking so that each pancake stays intact and easy to grab for a quick breakfast.
Freezing
If you want to plan ahead, banana pancakes freeze beautifully. Arrange the cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag. They’ll keep fresh for up to 2 months and make mornings so much easier.
Reheating
When reheating, the best method is popping pancakes in the toaster or toaster oven to restore their crisp edges. If you’re using a microwave, cover them with a damp paper towel to keep them from drying out and heat in short bursts.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but to mimic the tanginess of buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes before using. This will help achieve the same tender texture.
How ripe should the bananas be for this recipe?
For the best flavor and natural sweetness, use bananas that are very ripe with plenty of brown spots. They mash easily and give the pancakes a rich banana taste without needing extra sugar.
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend. Just make sure your blend contains xanthan gum or a similar binder to keep the pancakes light and fluffy.
Is olive oil the best choice for cooking the pancakes?
Olive oil works well because it has a mild flavor and a high smoke point, but you can also use melted butter or a neutral vegetable oil if you prefer. Each option will slightly change the flavor profile.
Why is it important not to overmix the batter?
Overmixing develops gluten in the flour and can make the pancakes tough and rubbery. Keeping the batter lumpy ensures the final pancakes are tender and fluffy with a light texture.
Final Thoughts
This Easy Banana Pancakes Recipe is a staple you’ll want to keep in your breakfast rotation. It’s simple, quick, and brings together the best of banana flavor and fluffy texture effortlessly. I encourage you to give it a try and watch it become a favorite that brings joy to your mornings again and again.
Print
Easy Banana Pancakes Recipe
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This easy banana pancakes recipe delivers fluffy, flavorful pancakes made with ripe bananas, buttermilk, and a touch of vanilla. Perfect for a wholesome breakfast or a cozy brunch, these pancakes combine classic ingredients with a subtle sweetness and a tender texture. Ready in just 30 minutes, they’re a delicious way to start your day.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (measured correctly)
- 1 Tbsp granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium bananas, mashed (about 1 cup)
- 3 Tbsp unsalted butter, melted
For Cooking
- 2 Tbsp olive oil (divided, to sauté)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, and salt to ensure even distribution. Create a well in the center to prepare for the wet ingredients.
- Mash Bananas: Using a fork, mash the bananas until they reach a chunky applesauce consistency, providing natural sweetness and moisture to the batter.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, vanilla extract, mashed bananas, and melted butter until smooth and fully combined.
- Make Batter: Pour the wet mixture into the dry ingredients and gently whisk just until combined. Avoid overmixing; the batter should remain lumpy to keep pancakes tender.
- Preheat and Prepare Pan: Heat a cast iron or nonstick skillet or griddle over medium heat (about 350ËšF). Grease the cooking surface with 1 tablespoon of olive oil to prevent sticking.
- Cook Pancakes: Using a 1/4-cup scoop, pour batter onto the heated pan, spacing pancakes at least an inch apart. Cook for about 2 minutes on the first side until bubbles form and begin to pop on the surface. Flip with a spatula and cook for another 2 minutes until golden and cooked through. Add remaining olive oil as needed between batches.
- Serve Warm: Serve the pancakes immediately while warm, optionally with toppings like syrup, fresh fruit, or butter.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Medium heat (350ËšF) is essential to avoid burning while ensuring pancakes cook through.
- You can substitute the buttermilk with a mixture of milk and lemon juice or vinegar if you don’t have buttermilk on hand.
- Ensure bananas are ripe for maximum sweetness and flavor.
- Use a cast iron or nonstick skillet for best results and easy flipping.
