Banana Pancakes
User Reviews
4.9
Banana Pancakes
Description
This recipe uses mashed bananas folded into a batter of all-purpose flour, baking powder, baking soda, cinnamon, and salt to create characteristic banana pancakes. Buttermilk adds moisture and helps tenderize the crumb, with vanilla and cinnamon for added aroma and warmth. The batter remains slightly lumpy and rests briefly before cooking to ensure lightness. The pancakes cook on a pre-oiled griddle over medium heat, flipped when bubbles form on the surface.
The texture is soft yet sturdy enough to hold toppings, with the banana creating natural sweetness and moisture. The addition of brown sugar and cinnamon rounds out the flavor profile. These pancakes are suitable for breakfast or brunch and can be served with syrup, fruit, or yogurt.
Practical tips include substituting buttermilk with a milk and lemon juice mixture, quickly ripening bananas by baking them whole until soft, and keeping cooked pancakes warm in a low oven while finishing the batch.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 egg
- 2 tablespoons brown sugar
- 2 tablespoons butter melted
- 2 cups buttermilk or as needed, see notes for substitute
- 1 cup banana about 3 medium bananas, mashed
Instructions
- Combine flour, baking powder, baking soda, and cinnamon in a bowl. Whisk well-this is in place of sifting and creates a fluffy pancake.
- Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.
- Add the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.
- Preheat a large nonstick skillet or griddle to medium heat.
- Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.
- Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.
Notes
- If you don’t have buttermilk, mix 2 tablespoons lemon juice into milk to make 2 cups and let sit 5 minutes until slightly thickened.
- Ripen unripe bananas quickly by baking them whole with peels at 350°F for about 15 minutes until blackened; then cool and mash.
- To keep pancakes warm when cooking in batches, place a parchment-lined sheet pan in a 200°F oven and transfer pancakes there until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432 | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 478mg | 20% |
| Potassium | 496mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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