Banana Pancakes recipe

a stack of pancakes on a plate topped with butter and syrup.

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 6

Resting time: 15

Total Time: 26

Servings: pancakes

Calories: 139cal

Author: Ashley Fehr

Nothing says good morning quite like the taste of warm and fluffy Banana Pancakes dripping in butter and maple syrup with fresh banana slices and chopped pecan nuts on top. Don't forget the coffee, and you've got yourself a breakfast date!

Print Recipe

US Customary - Metric

Ingredients

1 cup low-fat buttermilk
2 tablespoons oil or melted butter
1 large egg
1 tablespoon vanilla extract
2 bananas
1 ½ cups all-purpose flour (200 grams)
2 tablespoons granulated sugar (optional), 25 grams
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Instructions

Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. Blend until smooth.
Let it sit at room temperature for 10–20 minutes.
Lightly grease a large flat griddle, large skillet, or non-stick pan and let it heat up. Do a test pancake to check the thickness -- if you prefer them thicker, add 2 tablespoons additional flour (if you like thin pancakes, you can thin with an additional 1-2 tablespoons milk)
Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
Serve immediately with your favorite toppings!

Notes

*The number of pancakes you get will depend on how large you make them. It will make roughly 10 large pancakes, 12 medium, or 14-16 small pancakes (my kids love it when I make them tiny!)

Ingredients and Substitutions

Buttermilk: store-bought buttermilk gives the fluffiest pancakes, but if you don't have any, you can see how to make homemade buttermilk here.
Egg: I haven't tested this recipe with an egg substitute, but I would expect you could use a flax egg in its place.
Bananas: the riper, the better! Any kind of banana will work, but ripe bananas will have more sweetness and banana flavor.
Flour: we often make this recipe with 100% whole wheat flour or a combination. Check out this Whole Wheat Pancakes recipe for tips. You can experiment with the types of flour or use gluten-free oat flour for a gluten-free variety (just do a test pancake to ensure it's not too thick or too thin).
Sugar: you can skip the sugar or use any other kind of sweetener. You won't miss it if you serve it with syrup.

Storage

Store: Store cooked pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
Freeze: Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.

Nutrition