Banana Pancakes
ID: 421a9469...
These banana pancakes are light, fluffy, and loaded with rich banana flavor. Tasting just like freshly baked banana bread in pancake form, they are the perfect breakfast recipe for using up overripe bananas.
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🍳 Cooking Flow
Whisk the dry ingredients together in a large bowl and create a well in the center. → Mash the bananas and whisk them with the remaining wet ingredients in a separate bowl. → Combine wet and dry mixtures, stirring until just mixed and still lumpy. → Cook 1/4 cup scoops of batter on a hot greased skillet for about 2 minutes per side until golden. → Serve hot topped with sliced bananas, toasted pecans, and maple syrup.
Cooking Steps
Brief Cooking Order
Whisk the dry ingredients together in a large bowl and create a well in the center. → Mash the bananas and whisk them with the remaining wet ingredients in a separate bowl. → Combine wet and dry mixtures, stirring until just mixed and still lumpy. → Cook 1/4 cup scoops of batter on a hot greased skillet for about 2 minutes per side until golden. → Serve hot topped with sliced bananas, toasted pecans, and maple syrup.
Introduction
These banana pancakes are light, fluffy, and loaded with rich banana flavor. Tasting just like freshly baked banana bread in pancake form, they are the perfect breakfast recipe for using up overripe bananas.
Step 1
Combine the dry ingredients (all-purpose flour, granulated sugar, baking soda, and salt) in a large mixing bowl. Whisk them together, then create a well in the center of the mixture and set it aside.
Step 2
Peel and mash two medium, very ripe bananas on a plate using a fork until they reach a chunky applesauce consistency.
Step 3
In a separate large bowl, combine the wet ingredients: buttermilk, mashed bananas, eggs, melted unsalted butter, and vanilla extract. Whisk them together until well combined.
Step 4
Pour the wet ingredients into the well of the dry ingredients. Whisk them together until just combined. Be careful not to overmix; the batter should be thick and remain lumpy.
Step 5
Heat a cast-iron skillet or griddle over medium heat. Add a tablespoon of oil and a bit of butter to grease the cooking surface.
Ingredients List
Important Notes
Always use highly speckled, overripe bananas. The riper they are, the sweeter and more fragrant your pancakes will be.
Avoid overmixing the batter. A lumpy batter ensures the pancakes turn out thick, light, and fluffy.
Toasting the nuts (pecans or walnuts) beforehand adds a deeper, more flavorful crunch that pairs beautifully with the bananas.
Leftover pancake batter can be covered and stored in the refrigerator overnight without losing its quality.
Cooked pancakes reheat exceptionally well in a toaster, toaster oven, air fryer, or back on the skillet.
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