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Banana Pancakes Recipe

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4 from 11 reviews

Fluffy, golden banana pancakes made with ripe bananas, buttermilk, and pantry staples, these Perfect Banana Pancakes are an easy breakfast or brunch favorite that combines sweet fruit with a tender, light batter.

Ingredients

Dry Ingredients

  • 1 ⅓ cups all purpose flour
  • 2.5 teaspoons baking powder
  • ½ teaspoon kosher salt

Wet Ingredients

  • 2 tablespoons unsalted butter, melted (plus more for greasing the pan)
  • 1.25 cups buttermilk
  • 2 eggs
  • 2 tablespoons agave or honey

Other

  • 6 ounces banana, sliced (about 1 cup)
  • Maple syrup for serving

Instructions

  1. Mix Dry Ingredients: Whisk together the all purpose flour, baking powder, and kosher salt in a large bowl to evenly distribute the leavening agents and salt.
  2. Combine Wet Ingredients: In a separate bowl, combine the melted unsalted butter, buttermilk, eggs, and agave (or honey) and whisk until smooth and fully blended.
  3. Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; it’s okay if the batter is slightly lumpy as overmixing can make pancakes tough.
  4. Preheat Pan: Heat a large skillet or griddle over medium heat and lightly grease with melted butter to prevent sticking and to add flavor.
  5. Cook Pancakes: Pour about ¼ cup of the batter onto the hot pan for each pancake and immediately top with 3-4 banana slices. Cook for 2-3 minutes until bubbles appear on the surface and edges look set, then flip carefully and cook the other side until golden brown.
  6. Serve: Transfer cooked pancakes to a plate and repeat with the remaining batter and bananas. Serve warm with maple syrup drizzled on top for extra sweetness.

Notes

  • Use very ripe bananas for the best natural sweetness and flavor.
  • Do not overmix the batter to keep the pancakes light and fluffy.
  • Adjust the cooking temperature if pancakes are browning too fast to ensure they cook through.
  • Maple syrup can be substituted with honey or your favorite syrup or nut butter.
  • Leftover pancakes can be refrigerated or frozen and reheated in a toaster or microwave.

Find it online: https://lauracooks.com/banana-pancakes-recipe/