Do you have a brunch gang that loves banana pancakes? Is the only thing missing the perfect banana pancake recipe? Look no further! You can now whip up delicious banana pancakes that are as fluffy as a cloud and just as delectable. With this easy recipe, you’ll be able to flip up a stack that your family and friends can’t wait to dig into. Not only are these banana pancakes full of flavor, but they are also simple to make and only require a few basic ingredients. So get your aprons on and let’s get cooking!
If you knew me about 15 years ago my idea of a pancake was opening the box of pancake mix and adding water. I had no idea how easy it was to actually make your own pancakes! Once I started discovering that homemade pancakes were so easy and tasted a million times better I was hooked! These banana pancakes are some of my favorites to make. They are light and fluffy and full of the perfect amount of banana flavor. When my bananas start to go bad it is the perfect excuse to make these, in fact I usually buy too many bananas just so I can make these.
Be sure to also try our sheet pan pancakes and our Blackstone pineapple upside down pancakes for some more great options.
• 2 cups Self-Rising Flour
• 2 Tablespoons White Sugar
• 1/2 Tablespoon Cinnamon
• 1/2 teaspoon salt
• 4 ripe bananas
• 2 large Eggs
• 1 1/2 cups Milk
• 1/2 cup Buttermilk
• 1 Tablespoon Vegetable Oil
• 3/4 teaspoon Vanilla Extract
How to Make Banana Pancakes
- 1. In a large mixing bowl, place the bananas and mash with a fork; add the eggs, milk, buttermilk, vegetable oil, and vanilla extract. Mix well with a fork.
- 2. In a medium-sized mixing bowl combine the dry ingredients (self-rising flour, white sugar, cinnamon, salt).
- 3. Add the dry ingredients to the bowl of wet ingredients. Stir well to combine.
- 4. Cook on a pre-heated griddle, temperature set at 300 degrees**, or use a nonstick skillet and cook on the stovetop over low-medium heat. Use nonstick cooking spray before adding pancake batter.
- 5. Using a 1/4 cup measuring cup, spoon batter onto the hot griddle or the skillet. Cook until you see bubbles popping up on the top of the pancakes, around 3-4 minutes. Flip over, and then continue to cook for around 3 more minutes. Repeat with the rest of the pancake mixture.
Tips Tricks and FAQs
- You can halve the recipe if you prefer, or double it if you are serving a crowd.
- You want to cook these banana pancakes at a lower temperature than regular pancakes. This helps ensure that the middle is cooked and not mushy.
- If your bananas are really ripe you may want to omit the sugar because they may be sweeter than you prefer.
- Adjust the amount of sugar based on how sweet you want your banana pancakes to be.
- If you like thinner pancakes add a tablespoon of milk at a time to thin them out.
- These can be made Gluten Free by substituting gluten-free flour for self-rising flour.
You will want to let your banana pancakes cool prior to storing them. Once cooled, store them in a plastic bag in the fridge for up to 3 days.
These pancakes freeze perfectly. Let them completely cool and then place them in a freezer-safe bag. I like to place wax paper or parchment paper between each pancake to prevent them from sticking together.
When you are ready to eat, pull out your desired ingredients and place them in the toaster on low and warm up to your desired temperature.