This banana pancake recipe makes thick and fluffy pancakes with the perfect banana flavor.
These pancakes are thick and fluffy with the perfect banana flavor. They'll be your new favorite way to use up ripe bananas!
- 2 cups buttermilk (see substitute idea)
- 1 cup mashed bananas two regular sized bananas
- 2 eggs
- 3 tablespoons melted butter
- 2 teaspoons vanilla
- 2½ cups flour
- ¼ cup sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- ½ teaspoon baking soda
Mix the wet ingredients together with a hand mixer.
Add dry ingredients and stir with a wooden spoon until combined, but don't overmix. The batter is thicker than normal pancake batter, so don't let that throw you.
Cook over medium heat so that the thicker batter has time to cook all the way through without getting too brown on the outside. Serve hot.
If you don't have buttermilk on hand, you can make a buttermilk substitute. Measure 2 tablespoons vinegar or lemon juice, then add milk to make two cups and use in place of the buttermilk listed in the ingredients.
After making this recipe once, I was thinking of all sorts of variations: adding blueberries or chocolate chips to the batter, spreading peanut butter on them, trying them with strawberry syrup… so many possibilities!
I foresee many breakfast-for-dinner nights in the near future!
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