Banana Bread Pancakes

Enjoy these Banana Bread Pancakes (made with plenty of mashed banana and buttermilk!) served with maple syrup and chopped walnuts – a tasty breakfast treat that’s ready in a flash.

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Ingredients for Banana Pancakes

In addition to mashed bananas, this recipe is made with basic pancake ingredients like flour, eggs, buttermilk and a touch of sugar.

You Need:

Dry Ingredients
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients
3/4 cup buttermilk
2 medium mashed bananas (about 1 cup)
2 large eggs
2 tablespoons oil OR melted butter
1 teaspoon white vinegar
1 teaspoon vanilla extract

Ingredient Swaps

• use 1 cup whole wheat flour and 1 cup white flour for a healthy twist

• you may skip the sugar if you’re cutting back, or use 1 tablespoon honey or maple syrup instead

• if you don’t have buttermilk, make a substitute by mixing 3/4 cup regular milk with 1 teaspoon white vinegar, let sit for 5 minutes before using

• add chocolate chips or chopped walnuts to the batter for an extra treat

Equipment Needed

You need the following equipment ready:

• a medium-large mixing bowl
• a large measuring jug
• measuring cups and spoons
• a fork to mash the bananas
• a whisk
• a spatula
• not necessary but helpful: cookie scoop, griddle

Steps

1 – Combine ingredients separately:

To make the fluffiest pancakes, combine the wet and dry ingredients separately before mixing them into a batter.

Place all dry ingredients in your mixing bowl and mix well.

Place all wet ingredients in your measuring jug and mix well.

2 – Make batter:

Add the wet to the dry ingredients and fold together with a spatula just until combined – do not overmix.

If you overmix the batter, your pancakes may turn out dense and gummy.

3 – Bake pancakes:

Heat your griddle or a nonstick skillet over medium heat, then add a little oil.

Drop about 3-4 tablespoons of batter per pancake on the surface – I like using a cookie scoop for ease and mess-free-ness.

Cook the pancakes until small bubbles appear on the surface, then flip and cook until no longer raw in the middle.

Nora’s Tips for the Best Banana Pancakes:

Heat the oven to a low temperature (around 200°F), and place cooked pancakes on a rack in the oven to keep them warm.

Make sure you don’t overmix the batter – use a spatula (not a whisk!) and only combine until no more dry flour is visible. Lumps are fine!

Chocolate chips or chopped walnuts are a nice addition to the pancake batter!

How to Freeze Banana Pancakes:

To freeze these banana bread pancakes, place them on a lined cookie sheet.

Cover and flash-freeze (just place them in the freezer until they’re firm – 30-60 minutes).

Then, transfer pancakes to a plastic freezer bag, label with the name and use-by date (freeze for up to 3 months) and return to the freezer.

When ready to serve, remove as many pancakes as you want from the bag and microwave on defrost for 2 to 3 minutes.

Pair these Pancakes With:

Side

Cinnamon Apples

Drink

Hot Chocolate

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