Nothing beats the comforting aroma of freshly made banana pancakes sizzling on a hot griddle. If you have overripe bananas sitting on your counter, this recipe is the perfect way to put them to delicious use. Instead of letting them go to waste, transform them into light, fluffy, and irresistibly sweet pancakes.
These banana pancakes combine the best of banana bread and classic buttermilk pancakes. Mashed bananas bring natural sweetness and moisture, while buttermilk and baking powder create a light and airy texture. A touch of cinnamon and vanilla enhances the flavor, making each bite warm and cozy.
Whether you’re making a quick weekday breakfast or a special weekend brunch, this recipe is easy, delicious, and sure to become a household favorite. Drizzle with maple syrup, add a pat of butter, and enjoy the perfect start to your day.
Why You’ll Love This Recipe
- Super Easy to Make – Uses simple ingredients and minimal prep time.
- Fluffy and Moist – The perfect balance of airiness and richness.
- Naturally Sweet – Overripe bananas add a delicious natural sweetness.
- Customizable – Add chocolate chips, nuts, or berries for extra flavor.
- Great for Meal Prep – Freezes and reheats well for a quick breakfast.
Ingredients Overview
For the best banana pancakes, use overripe bananas—the more brown spots, the better! They add sweetness and a deep banana flavor while being easier to mash. If using frozen bananas, thaw them at room temperature for two hours and drain any excess liquid. If you only have firm bananas, ripen them in the oven at 400°F for 5 minutes until they darken and soften.
Buttermilk is key for light, fluffy pancakes, but if you don’t have it, you can substitute with Greek yogurt or sour cream mixed with milk at a 1:1 ratio. Fresh baking powder ensures the pancakes rise properly, so check that yours hasn’t expired. A touch of cinnamon and vanilla elevates the flavor for a warm and comforting taste.
How to Make the Recipe
Step 1: Prepare the Dry Ingredients
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Add the eggs, buttermilk, whole milk, oil, and vanilla extract. Whisk until fully combined.
Step 3: Make the Batter
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. The batter may have small lumps—this is normal. Avoid overmixing, as it can lead to dense pancakes.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray. Pour 1/3 cup of batter onto the skillet per pancake, spacing them apart. Cook for about 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, until golden brown and cooked through.
Step 5: Keep Pancakes Warm
To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Step 6: Serve and Enjoy
Serve warm with butter, maple syrup, and banana slices. Enjoy!
Tips for the Best Recipe
- Preheat the skillet for 5 minutes before adding batter to ensure even cooking.
- Use fresh baking powder for maximum fluffiness.
- Don’t overmix the batter to keep pancakes light and airy.
- Use a 1:1 ratio of Greek yogurt/milk if buttermilk isn’t available.
- For extra indulgence, add chocolate chips or nuts to the batter.
Variations to Try
- Chocolate Lover’s Pancakes – Add 1/2 cup of chocolate chips to the batter.
- Nutty Banana Pancakes – Stir in 1/3 cup of chopped walnuts or pecans.
- Berry Bliss – Top with fresh blueberries, raspberries, or strawberries.
- Peanut Butter Drizzle – Warm peanut butter and drizzle over pancakes.
- Caramelized Bananas – Sauté banana slices in butter and brown sugar for a sweet topping.
Frequently Asked Questions (FAQs)
1. Can I make banana pancakes without eggs?
Yes! Replace each egg with 1/4 cup unsweetened applesauce or 1 tablespoon flaxseed mixed with 3 tablespoons water.
2. How can I make these pancakes vegan?
Use almond milk and apple cider vinegar instead of buttermilk. Substitute eggs with flax eggs and use coconut oil instead of butter.
3. Can I freeze banana pancakes?
Absolutely! Freeze them in an airtight container for up to 3 months. Reheat in the microwave or toaster.
4. How do I keep pancakes from sticking?
Use a non-stick skillet and lightly grease it before each batch. Don’t flip too soon—wait until bubbles form on the surface.
5. What if my pancakes are too dense?
Overmixing can make pancakes dense. Stir the batter until just combined and ensure baking powder is fresh.
How to Store and Reheat
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-60 seconds, or warm in a toaster for a crispier texture. Frozen pancakes can be reheated directly in the microwave for 1-2 minutes.
Conclusion
These banana pancakes are fluffy, flavorful, and the perfect way to use overripe bananas. With a hint of cinnamon and vanilla, each bite is warm, comforting, and incredibly satisfying. Whether you enjoy them with classic maple syrup or creative toppings, they make breakfast extra special.
Try this recipe for a delicious morning treat, and don’t forget to follow Ava Foodie on Pinterest for more amazing recipes and meal ideas!
