Easy Banana Pancakes
This Easy Banana Pancakes recipe is a delightful way to start your day! Fluffy, sweet, and quick to make, they’re a breakfast favorite!
Servings: 4 servings
Ingredients
For the Pancakes:
- 1 1/4 cups buttermilk provides moisture and tang
- 1 1/2 cups all-purpose flour measured correctly for texture
- 1 Tbsp granulated sugar to balance flavors
- 1 tsp baking soda helps pancakes rise
- 1/4 tsp salt enhances flavor
- 3 Tbsp unsalted butter melted for richness
- 2 large eggs binds ingredients
- 1 tsp vanilla extract for aromatic flavor
- 2 medium bananas mashed (about 1 cup)
- 2 Tbsp olive oil for sautéing pancakes
Instructions
Instructions
- Step 1: Prepare the Batter - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
- Step 2: Mix Wet Ingredients - In another bowl, combine the buttermilk, melted butter, eggs, vanilla extract, and mashed bananas. Whisk until smooth.
- Step 3: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Step 4: Heat the Skillet - Heat a griddle or non-stick skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat before adding the batter.
- Step 5: Cook the Pancakes - Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Step 6: Flip and Finish - Carefully flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
- Step 7: Serve Warm - Stack the pancakes on a plate and serve warm with your favorite toppings.
Equipment
- Mixing Bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
- Measuring cups and spoons
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag.
- Reheat in the microwave for 30-60 seconds or warm in a skillet.