These Banana Pancakes are thick, fluffy, and delicious! Slices of bananas are dropped onto the batter and fried until golden brown and caramelized. Drizzle the pancakes with maple syrup or make our brown sugar cinnamon butter!
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Why You’ll Love These Pancakes
Weekend breakfast just got better! These fluffy pancakes are made from scratch with my best-ever pancake recipe and slices of fresh bananas. You may remember my Strawberry Pancakes recipe, where slices of fresh berries are placed on the raw side of each pancake just before flipping. They were a huge hit! This time, I used bananas that were very ripe but not yet super soft. Best idea ever!
Each bite tastes like banana Foster because the slices of bananas caramelize and brown sugar adds rich flavor. We also ditched the maple syrup and mixed melted butter with brown sugar and cinnamon. These banana pancakes are going to make your weekend breakfast! Just be ready to serve seconds!
Ingredients:
- bananas: ripe but not too soft, since we are slicing them to place on each pancake;
- flour: I used all-purpose but whole wheat works too; if you are using gluten-free, use one you are familiar with and can substitute equal amounts;
- baking powder and baking soda: leavening agents necessary for proper rising;
- milk or buttermilk: I used whole milk and added 2 teaspoons of apple cider vinegar to make homemade buttermilk;
- egg: helps bring the ingredients together;
- oil: I used vegetable oil but olive oil works too;
- brown sugar: adds rich flavor and pairs great with bananas to give the pancakes that banana Foster flavor;
- vanilla extract: because pancakes are almost like a dessert.
How to make banana pancakes?
- Preheat a griddle pan.
- Slice bananas into ¼” thick disks.
- Mix all ingredients for pancake batter in a bowl.
- Pour ¼ cup of pancake batter onto a hot griddle.
- Place 3 to 4 slices of bananas onto each pancake. Cook until you see bubbles popping around the edges of each pancake. Flip each one.
- Cook until golden brown.
- Melt butter and mix with brown sugar and cinnamon. Drizzle over pancakes and enjoy!
Helpful Tips!
- Use a cast iron griddle or griddle pan. I used a 10″ pan and I can easily fry 4 pancakes at a time. Just make sure to heat it up before you pour the batter onto the pan.
- Mix milk with lemon juice or apple cider vinegar to make a quick, homemade buttermilk. The pancakes will be extra fluffy!
- Don’t overmix the batter! It’s totally okay for it to be lumpy (aka you can see clumps in the batter). The more you mix the batter, the flatter the pancakes will be.
How to know when pancakes are ready to be flipped?
Once you pour the pancake batter onto a hot griddle, do not walk away. Pancakes cook really fast. As soon as you see bubbles popping around the edges of each pancake, gently lift one side with a turner and peek if the bottom is golden brown. If it is, flip the pancake. Repeat until you used all of the batter.
Recipe FAQs:
The classic way to keep pancakes warm is to use a warmer drawer or heat up the oven at a low temperature. I place the cooked pancakes on a plate and cover it with a pasta bowl, while I cook another batch.
Any leftovers should be stored in a fridge, for up to 3 days. To reheat, place the pancakes on a griddle and heat up on a low setting.
Once cooked, cool the pancakes completely. Place on a parchment paper lined baking sheet and freeze. Then place in a freezer bag and freeze for up to 2 months. Defrost the pancakes in the fridge and reheat just before serving.
More breakfast recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Banana Pancakes
These Banana Pancakes are thick, fluffy, and delicious! Slices of bananas are dropped onto the batter and fried until golden brown and caramelized. Drizzle the pancakes with maple syrup or make our brown sugar cinnamon butter!
Ingredients
Instructions
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Preheat the griddle or griddle pan until hot.
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In a large mixing bowl, whisk together flour, baking soda, baking powder, salt and brown sugar.
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In a glass measuring cup, mix milk and lemon juice or vinegar (I recommend apple cider vinegar). Let it sit for a few minutes.
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Add oil and egg to buttermilk. Mix well.
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Add vanilla and stir in.
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Slice bananas into ¼” thick slices.
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Pour ¼ cup of pancake batter onto a hot griddle. Place 3 to 4 slices of fresh bananas on each pancake.
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Cook for 2 minutes OR until bubbles start popping around the edges of each pancake.
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Flip pancakes and fry until the other side is golden brown and the banana slices are caramelized.
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Serve with maple syrup or brown sugar cinnamon butter (recipe below) and more slices of fresh bananas.
Notes
- To make the brown sugar butter: melt 6 tablespoons of butter in a microwave-safe bowl. Add two tablespoons of brown sugar and ¼ teaspoon of ground cinnamon. Mix until smooth. Pour over pancakes.
- Don’t overmix the batter! It’s totally okay for it to be lumpy (aka you can see clumps in the batter). The more you mix the batter, the flatter the pancakes will be.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 282kcal | Carbohydrates: 56g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 326mg | Potassium: 573mg | Fiber: 3g | Sugar: 23g | Vitamin A: 215IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 2mg