Introduction
The Best BANANA PANCAKES Recipe, Do you have some overripe bananas sitting on your kitchen counter? Don’t let them go to waste! Transform them into the fluffiest, most delicious banana pancakes. These pancakes are naturally sweetened, taste just like banana bread, and are super easy to make. Perfect for a cozy weekend breakfast or a quick weekday treat, they are bound to become your new favorite.
Ingredients
(Adjustable for 1x, 2x, and 4x servings)
Bananas (2 medium, very ripe) – The key to naturally sweet and flavorful pancakes. The riper, the better!
All-Purpose Flour (1 ½ cups) – Provides structure to the pancakes.
Granulated Sugar (1 tbsp) – Just a touch to enhance the sweetness.
Baking Soda (1 tsp) – Ensures the pancakes rise and become fluffy.
Salt (¼ tsp) – Balances the flavors.
Buttermilk (1 ¼ cups, cold) – Makes the pancakes extra moist and tender.
Eggs (2 large) – Adds structure and richness.
Unsalted Butter (3 tbsp, melted) – Adds a rich, buttery flavor.
Vanilla Extract (1 tsp) – Infuses a delightful aroma and depth of flavor.
Vegetable Oil (for cooking) – Prevents sticking and gives pancakes a crispy edge.
How to Make Banana Pancakes (Step-by-Step)
Step 1: Prepare Dry Ingredients (2 minutes)
In a mixing bowl, whisk together flour, sugar, baking soda, and salt. Create a well in the center and set aside.
Step 2: Mash the Bananas (3 minutes)
Using a fork, mash the bananas until they reach a chunky applesauce consistency. This will give your pancakes natural sweetness and moisture.
Step 3: Combine Wet Ingredients (3 minutes)
In a large bowl, whisk together buttermilk, mashed bananas, eggs, melted butter, and vanilla extract until well combined.
Step 4: Mix the Batter (2 minutes)
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter should be thick and slightly lumpy—do not overmix!
Step 5: Heat the Pan (2 minutes)
Preheat a cast-iron skillet or griddle over medium heat. Add a tablespoon of vegetable oil and let it get hot.
Step 6: Cook the Pancakes (5 minutes per batch)
Scoop about ¼ cup of batter onto the pan. Cook for about 2 minutes, until bubbles form on the surface. Flip and cook for another 2 minutes until golden brown. Repeat with remaining batter.
Step 7: Serve and Enjoy!
Stack the pancakes high, top with fresh banana slices, toasted pecans, and a generous drizzle of maple syrup. Dig in and enjoy!
How to Make Moist Pancakes
For irresistibly soft and moist banana pancakes, follow these expert tips:
Use overripe bananas – The darker the peel, the sweeter and softer the fruit.
Don’t overmix the batter – Overmixing leads to dense pancakes. Stir just until combined.
Let the batter rest – A 5-minute rest before cooking allows ingredients to hydrate for a fluffier texture.
Use buttermilk – Adds a subtle tang and enhances moisture.
Cook on medium heat – Prevents burning while ensuring the inside is cooked through.
10 Test Kitchen Tips for Perfect Pancakes
Use a non-stick skillet or griddle – For even cooking and easy flipping.
Measure ingredients accurately – Too much flour can lead to dry pancakes.
Preheat your pan properly – A hot pan ensures even browning.
Don’t press down on the pancakes – This removes air, making them dense.
Use a cookie scoop – For evenly sized pancakes.
Flip only once – Wait for bubbles to form before flipping.
Keep pancakes warm – Place them on a wire rack in a 200°F oven.
Experiment with add-ins – Try chocolate chips, nuts, or cinnamon for extra flavor.
Make ahead for busy mornings – The batter can be stored overnight.
Serve immediately – Freshly made pancakes are the fluffiest!
How to Store Banana Pancakes
If you have leftovers (which is rare because they’re so good!), store them properly to maintain their freshness.
Refrigerator – Place pancakes in an airtight container and store them for up to 3 days.
Reheating – Warm them in a toaster, skillet, or microwave for 20-30 seconds.
Can You Freeze Banana Pancakes?
Yes! Banana pancakes freeze beautifully, making them a great meal prep option.
How to Freeze:
Let the pancakes cool completely.
Stack with parchment paper between layers to prevent sticking.
Place them in a freezer-safe ziplock bag.
Freeze for up to 2 months.
How to Reheat:
Toast in a toaster for crispy edges.
Warm in a microwave for 45 seconds.
Heat in a skillet for a fresh-off-the-pan taste.
NonVegKahani Community Tips & Praise
Rahul K: “These banana pancakes are life-changing! So soft, fluffy, and naturally sweet. My family devoured them, and I had to make another batch the next morning. Thank you for this gem of a recipe!”
Adjustable Recipe Servings
| Ingredient | 1x (Original) | 2x (Double) | 4x (Family-Size) |
|---|---|---|---|
| Bananas | 2 medium | 4 medium | 8 medium |
| Flour | 1 ½ cups | 3 cups | 6 cups |
| Sugar | 1 tbsp | 2 tbsp | 4 tbsp |
| Baking Soda | 1 tsp | 2 tsp | 4 tsp |
| Salt | ¼ tsp | ½ tsp | 1 tsp |
| Buttermilk | 1 ¼ cups | 2 ½ cups | 5 cups |
| Eggs | 2 large | 4 large | 8 large |
| Butter | 3 tbsp | 6 tbsp | 12 tbsp |
| Vanilla | 1 tsp | 2 tsp | 4 tsp |
Best YouTube Video Tutorial
For a visual guide, check out this amazing banana pancake recipe video: 👉 Watch Here
Now, grab those bananas and start flipping! Your breakfast just got a whole lot tastier. 🍌🥞