Banana Pancakes

Please share this post with your friends 🤗

There’s something undeniably comforting about a stack of warm, fluffy banana pancakes. They blend the slight sweetness of ripe bananas with the soft texture of a pancake, making them a favorite for breakfast any day of the week. Whether you’re looking for a quick weekend breakfast or a treat for your brunch guests, these banana pancakes come together effortlessly and quickly. With just a handful of simple ingredients, you’ll have a delicious and satisfying meal in no time.

Why This Recipe Is a Must-Try

These banana pancakes are not just another breakfast option; they are the epitome of comfort food. They are incredibly easy to whip up and are a fantastic way to use those overripe bananas sitting on your counter. The buttermilk adds a delightful tang and richness to the pancakes, ensuring that each bite is moist and flavorful. Plus, they can easily be modified to fit your dietary needs, making them a versatile breakfast choice. You won’t be able to resist the warm aroma wafting through your kitchen as they cook!

Ingredients

• 1 cup buttermilk (Replace with a mixture of 1 tablespoon white vinegar and enough milk to make 1 cup if you don’t have buttermilk on hand)
• 2 large eggs
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup mashed bananas (approximately 3-4 overripe bananas)

How To Make Banana Pancakes

Step 1: Prepare the Batter

In a large mixing bowl, start by combining the mashed bananas and buttermilk. Use a fork or a potato masher to ensure the bananas are smooth, but you can leave some small chunks for added texture if you prefer. Next, crack in the eggs and whisk everything together until well combined.

Step 2: Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, baking powder, and salt. Mixing these dry ingredients separately ensures that the baking powder is evenly distributed throughout the flour, leading to perfectly fluffy pancakes.

Step 3: Mix Wet and Dry Ingredients

Pour the dry mixture into the bowl of wet ingredients. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ones. Be careful not to over-mix; it’s perfectly fine to have a few lumps in the batter. Over-mixing can lead to tough pancakes!

Step 4: Heat the Griddle

Preheat a non-stick skillet or griddle over medium heat. To test if it’s hot enough, sprinkle a few drops of water onto the surface; if the drops dance and sizzle, your griddle is ready! Lightly coat the surface with a small amount of oil or non-stick cooking spray.

Step 5: Cook the Pancakes

Using a ladle or measuring cup, pour about ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until you start to see bubbles forming on the surface. Flip the pancakes carefully with a spatula and cook for an additional 1-2 minutes until golden brown and cooked through.

Step 6: Serve and Enjoy!

Once cooked, transfer the pancakes to a plate and keep them warm in a low oven if you’re making a large batch. Serve with your favorite toppings, such as maple syrup, sliced bananas, or a sprinkle of nuts for added crunch.

Expert Tips

• For even fluffier pancakes, let the batter rest for 10-15 minutes before cooking. This allows the flour to fully hydrate and leads to a lighter pancake.
• If you want to reduce sugar intake, you can omit the sweetener since the bananas will provide all the natural sweetness needed.
• Feel free to add a pinch of cinnamon or vanilla extract to the batter for extra flavor.
• Use ripe bananas; the darker the peel, the sweeter and better for pancakes they are!

Variations and Customizations

• Try adding in chocolate chips or blueberries to the batter for a sweet twist.
• For a nutty flavor, incorporate chopped walnuts or pecans into the batter.
• Substitute part of the all-purpose flour with whole wheat flour for a healthier option.
• If you’re looking to make it dairy-free, swap buttermilk with almond or oat milk, and use a plant-based alternative for eggs.

How to Store Leftovers

If you find yourself with leftover pancakes (a rarity, we know), they can be easily stored. Place them in an airtight container and refrigerate for up to three days. To reheat, simply pop them in a toaster or microwave, and enjoy as if they were just made!

FAQ

Can I use frozen bananas for this recipe?

Absolutely! Just thaw the bananas first and mash them well. They may become a little brown, but they’ll still taste delicious in pancakes.

Do I need to use buttermilk?

While buttermilk adds richness and enhances the flavor, you can replace it with regular milk mixed with a little vinegar or yogurt for a similar effect.

How can I make these pancakes gluten-free?

Feel free to use a gluten-free all-purpose flour blend that includes xanthan gum, or substitute with oat flour for a gluten-free alternative.

Can I double the recipe?

Yes, this recipe easily doubles! Just make sure to adjust cooking times as needed and keep an eye on the doneness as you cook larger batches.

Conclusion

Banana pancakes are a delightful and satisfying breakfast choice that can elevate your mornings to a new level of deliciousness. With their fluffy texture and naturally sweet flavor, they are a fantastic way to use up overripe bananas. This recipe is straightforward, allowing you to whip up a scrumptious breakfast in no time. So grab those ripe bananas and get ready to indulge in the comfort of homemade banana pancakes—your taste buds will thank you!

Please share this post with your friends 🤗