Real Recipes From Real Home Cooks ®

banana pancakes

Recipe by
Beth Pierce
Ofallon, MO

Banana Pancakes are a fantastic way to get that moist banana bread taste in easy-to-make small-portioned pancakes. These light fluffy made from scratch buttermilk pancakes with all-natural banana flavor, 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.

yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For banana pancakes

  • 1 ¼ c
    cups all purpose flour
  • 2 tsp
    baking powder
  • ¼ tsp
  • ? tsp
  • 1
    large egg
  • 1 Tbsp
    brown sugar
  • 1 c
  • ½ tsp
    vanilla extract
  • 2 Tbsp
    butter melted (slightly cooled)
  • 1
    medium mashed very ripe banana (about ⅓ cup)
  • 1
    medium mashed very ripe banana (about ⅓ cup)
  • vegetable oil
  • vegetable oil

How To Make banana pancakes

  • 1
    In a large bowl, whisk together the flour, baking powder, 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 of 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. Top them with fresh banana slices and warm maple syrup.