The Best Banana Pancakes

Don’t you love it when you try a new recipe that turns out amazing? It’s like finding a new family friend that’s going to be stopping in often.
It all started when I had some ripe bananas that needed to be used and I was in the mood for breakfast for dinner, so I decided to try making banana pancakes. Boy, oh, boy am I glad I did. They were amazing! The best part of these pancakes was that they were so tall and fluffy. I love thick pancakes! They were also perfectly moist and tender with a just-right banana and vanilla flavor. YUM! I knew the instant I bit into one that I had to share the recipe with you.
The Best Banana Pancakes

  • 2 tablespoons vinegar plus enough milk to equal 2 cups (or 2 cups buttermilk if you have some)
  • 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.

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!


  1. Just made these for our special Saturday breakfast (Australia time) YUM!
    I made it with half whole wheat flour and spread some coconut coco sauce on top. SOOOOO good! Could eat them plain, too, they have just the right amount of sweetness!

  2. I think the "sauce" was just coco powder, vanilla, and maybe sugar mixed in coconut oil. Pretty healthy and yummy (and no sugar induced high for kiddos).


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