I say these are easy banana pancakes….but if I’m being honest, they’re not as easy as a box mix. And you know what else? I don’t think boxes mixes are all that bad either. I actually think they’re pretty good!
But if you just really feel liking making them from scratch, I say use this recipe =) Making breakfast on Sunday morning is one of my favorite activities, and I wish I made time to do it more often. There are just so many amazing breakfast foods out there! And pancakes are a great dish to customize and add your own little touches to it.
Tips for making great banana pancakes
There isn’t much to this recipe. You mix a bunch of pancakes, pour it in a butter greased skillet, and you’re basically done! I let my ingredients come to room temperature look I do for anything, but it’s not entirely necessary. Especially when you’re trying to get breakfast going in a timely manner!
Just make sure you use ripe bananas! Ripe bananas will have that super sweet flavor. If you don’t use ripe bananas it won’t taste sweet. It will just be mush.
I also recommend adding chocolate chips or topping these pancakes with my blueberry sauce. You can also use that blueberry sauce recipe for any other berry. I’ve tried it with strawberries and blackberries and it turned out great. I’ve also spread some apple butter and whipped cream on my pancakes. The possibilities are endless!
A few more quick tips:
- If you want to freeze the pancakes, put them on a baking sheet in a single layer. Freeze until solid then transfer to a bag or container
- If you want perfectly smooth pancakes, use oil and spread on skillet with a pastry brush. Blot the excess oil droplets. I like the flavor from the butter, so I don’t do this.
Looking for another sweet thing to make for breakfast?
Try my dutch baby.
Looking for something a little more savory?
Try these:
- Frittata (aka the quichetata)
- Huevos rancheros
- Shakshuka
Banana Pancakes
Ingredients
- 2 cups 250 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 2 cups buttermilk at room temperature
- 2 large eggs at room temperature
- 3 tablespoons butter melted
- 1 teaspoon vanilla extract
- 2 very ripe bananas mashed
Instructions
- In a medium sized bow, combine the flour, baking powder, baking soda, cinnamon, salt, and sugar.
- In a separate bowl, whisk together the buttermilk, eggs, butter, and vanilla. Add the bananas and mix well. Add the wet ingredients to the dry and mix until just combined.
- Heat some butter on a skillet at medium heat. Ladle the pancake mixture into the skillet. Cook until the edges start to set and is the pancake is golden brown. Flip and cook until the other side is golden brown. Lower temperature to medium low if pancakes are browning faster than they’re fully cooking.
- Serve with whipped cream, fruit syrup, maple syrup, or other topping of choice.