Banana Pancakes
Light and fluffy pancakes made with ripe bananas, perfect for a comforting breakfast to start your day.
Ingredients
Wet Ingredients
- 4 tablespoons Unsalted Butter (melted, plus more for cooking)
- 2 Eggs Eggs
- 1.5 cups Buttermilk You can substitute with regular milk mixed with vinegar or lemon juice.
- ½ cup Brown Sugar
- 2 teaspoons Pure Vanilla Extract
- 4 ripe Bananas (mashed) Use very ripe bananas for a sweeter taste.
Dry Ingredients
- 3 cups Flour Whole wheat or gluten-free flour can be used as alternatives.
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
Instructions
Preparation
- In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small lumps for texture.
- Stir in the melted butter, eggs, buttermilk, brown sugar, and vanilla extract. Mix until everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet banana mixture, stirring just until the batter comes together.
- Heat a non-stick skillet or griddle over low to medium-low heat and melt a small pat of butter in the pan.
Cooking
- Pour about ⅓ cup of batter onto the pan for each pancake. Cook slowly over lower heat.
- When small bubbles form on the surface and the edges look set (about 2–3 minutes), gently flip the pancakes.
- Cook for another 2–3 minutes until golden brown and cooked through.
- Repeat with remaining batter, adding more butter to the pan as needed.
Serving
- Stack your pancakes high and enjoy with butter, maple syrup, sliced bananas, or your favorite toppings.
Notes
Pancakes can be stored in the refrigerator for about 3-4 days or frozen for 2-3 months. Let the batter rest for 5-10 minutes before cooking for fluffier pancakes.