- Prepare the Ingredients
Gather your ingredients: 2 large overripe bananas, 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, 1 1/4 cups buttermilk, 1 large egg, 3 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1 tbsp vegetable oil or butter for the pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate medium bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- Combine Wet & Dry
To the mashed bananas, add the buttermilk, egg, melted butter, and vanilla extract. Whisk until just combined and smooth. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until the flour is just moistened. Do not overmix; the batter will be thick and lumpy. This is perfect. Let the batter rest on the counter for 10 minutes.
- Cook the Pancakes
Heat a large non-stick skillet or griddle over medium heat (about 350°F). Add a small amount of oil or butter and swirl to coat. For each pancake, pour or scoop about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set and dry, about 2-3 minutes. Carefully flip with a thin spatula and cook the other side until golden brown, about 1-2 minutes more.
- Serve Immediately
Transfer the cooked pancakes to a warm plate or wire rack. Continue with the remaining batter, greasing the pan lightly as needed. Serve your stack of fluffy banana pancakes immediately with your favorite toppings like maple syrup, fresh berries, a dollop of yogurt, or a sprinkle of nuts.
- Calories:320 kcal
- Protein:8 g
- Carbohydrates:52 g
- Sugar:15 g
- Salt:0.6 g
- Energy:1340 kJ
- Fat:10 g
We’ve all been there: those overripe bananas are mocking you from the fruit bowl, their speckled skins a daily reminder of good intentions gone mushy. Well, consider them your golden ticket. Forget for a moment the overly complicated breakfast plans. The most satisfying, comforting morning starts right here, with a simple stack of impossibly fluffy banana pancakes. This is a recipe born from necessity, perfected over lazy Sundays, and designed to turn those sad bananas into something downright celebratory.
The Legendary Banana Pancakes Origin Story
Let’s clear something up. No one can claim to have invented this dish. It’s a universal kitchen hack, the culinary equivalent of finding a ten-dollar bill in a winter coat pocket. Somewhere, a thrifty cook looked at a bowl of bananas destined for the compost and thought, ‘What if we mash ’em into the batter?’ Genius. That single act transforms a standard pancake from good to memorably good, adding natural sweetness, moisture, and a flavor that feels both homey and special.
The Fluffy Equation: What Makes This Version Special
So, what sets these apart from other easy banana pancakes? It’s all in the texture and the layering of flavor. We’re aiming for pancakes that are tender and cloud-like, with crisp, lacy edges. The secret isn’t one thing; it’s a symphony. The bananas provide a caramel-like base note, a pinch of cinnamon adds warmth, and a dash of vanilla sings in the background. But the real MVP? A simple buttermilk trick (or a quick DIY version with milk and lemon juice) that reacts with baking soda to create those beautiful air pockets. The result is a stack that’s substantial yet light, sweet but not cloying.
The Single, Non-Negotiable Pro-Tip
My years of pancake-flipping have yielded one cardinal rule: let the batter rest. Once you’ve combined your wet and dry ingredients, walk away for 10 minutes. Seriously. Set a timer. This allows the flour to hydrate fully and the leavening agents to start their work, which translates directly to a more uniform, fluffy crumb. Rushing this step is the main culprit behind dense, doughy pancakes. Patience is your secret ingredient.
Serving & Pairing: Beyond the Syrup Bottle
While pure maple syrup is a classic for a reason, let’s play. A dollop of Greek yogurt and a drizzle of honey creates a delightful tangy-sweet contrast. For a textural party, sprinkle with toasted pecans or walnuts. Feeling indulgent? A smear of almond butter or a scattering of dark chocolate chips takes these into dessert-for-breakfast territory. Beverage-wise, a strong cup of coffee is perfect, but for a real treat, pair them with a frothy mug of hot chocolate. The bitterness cuts the sweetness beautifully.
Endless Variations on Your Banana Pancakes
The beauty of this base recipe is its adaptability. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend. Vegan? Use a flax egg and plant-based milk. Craving more protein? You can absolutely make a version of banana and egg pancakes by simply mashing a banana with two eggs and a sprinkle of cinnamon—cook them like silver-dollar pancakes for a quick, high-protein fix. Want to experiment? Fold in a handful of blueberries into the batter, or add a teaspoon of orange zest for a bright citrus note.
Make-Ahead & Storage for Busy Mornings
Yes, you can absolutely have banana pancakes on a Tuesday! Let cooked pancakes cool completely on a wire rack, then layer them between parchment paper in a freezer bag. They’ll keep for up to 2 months. Reheat straight from the freezer in a toaster or a 350°F oven until warm and crisp-edged. You can even refrigerate the batter (tightly covered) for up to 24 hours, though you may need to add a splash of milk to thin it slightly.
Frequently Asked Pancake Questions
Q: My pancakes are always raw in the middle. Help!
A: Your griddle is likely too hot. Pancakes should cook at a steady medium heat—think 350°F on an electric griddle. If the outside is browning too fast before bubbles form on top, turn it down. A lower, slower cook is key.
Q: Can I use whole wheat flour?
A: Absolutely. Substitute up to half of the all-purpose flour with whole wheat. The result will be heartier and nuttier, with a slightly denser texture—still delicious, just different.
Q: Why are my first pancakes never as good as the later ones?
A: This is a universal truth! The first pancake is a test pilot for temperature and batter consistency. Don’t stress. Embrace it as the cook’s treat. For consistent results, ensure your pan is properly preheated and lightly greased before the first pour. I often find the science behind this fascinating; for a deep dive into the perfect pancake technique, check out Serious Eats.
So, there you have it. Your guide to turning those spotty bananas into a breakfast worth savoring. This recipe is less about strict rules and more about creating a little moment of joy in your kitchen. It’s the smell that will draw everyone to the table, the stack that disappears too fast. Now, go rescue those bananas and get flipping. I’d love to hear how yours turn out—tell me your favorite topping in the comments! And if you’re looking for more weekend inspiration, browse our recipe collection for your next culinary project.
