Banana Pancakes

Beth Pierce


Banana Pancakes are a fantastic way to get that moist banana bread flavor in easy to make small portioned pancakes. These light fluffy made from scratch buttermilk pancakes with the delicious flavors of banana, vanilla and a touch of cinnamon are hard to resist. Serve with warm maple syrup and savor the memories of great breakfasts with your parents and grandparents.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • 1 1/4 c
  • 2 tsp
    baking soda
  • 1/4 tsp
  • 1/8 tsp
  • 1
    large egg
  • 1 Tbsp
    brown sugar
  • 1 c
  • 1/2 tsp
  • 2 Tbsp
    butter melted (slightly cooled)
  • 1
    medium mashed overripe bananas (about ⅓ cup)
  • ·
    vegetable oil

How to Make Banana Pancakes


  1. In a large bowl whisk together the flour, baking soda, salt and cinnamon. In a medium bowl whisk together the egg, brown sugar, buttermilk, vanilla, melted butter and mashed banana.
  2. Add the wet ingredients to the dry ingredients stirring with a spoon just until combined. Let it rest for 10 minutes.
  3. Heat a lightly oiled skillet or griddle over medium heat. Using a small ladle add 1/4 cup batter per pancake to the hot skillet. Cook until lots of little bubbles come to the surface and the pancake is golden brown on the bottom. Flip and cook until the other side is golden brown.

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