Easy Banana Pancakes Recipe.
Easy Banana Pancakes Recipe
Banana pancakes are an excellent way to use up ripe bananas. You can use cold ingredients straight from the fridge, the mixture cools well, and the pancakes reheat great. Serve banana pancakes with more banana slices, toasted walnuts, and maple syrup.
Ingredients
- 2 tablespoons olive oil, divided into fried
- 2 medium-sized bananas, mashed (1 cup)
- 1 teaspoon vanilla
- 2 large eggs
- 3 tablespoons melted unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 1/2 cups all-purpose flour, sized correctly
- 1 1/4 cup milk
Instructions
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Good progress in the middle.
- Mash the bananas with a fork until the consistency of apple juice.
- In another bowl, combine the wet ingredients: milk, eggs, vanilla, mashed banana, and melted butter. whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk until combined. Do not over mix, the mixture should be lumpy.
- Heat a cast-iron skillet or skillet or non-stick frying pan over medium heat (350°F). Grease a baking tray or pan with a tablespoon of olive oil. Place 1/4 cup of the mixture at a time on a greased skillet at least 1 inch apart.
- Cook about two minutes per side. Use a spoon to flip the pancakes over when bubbles begin to appear on the surface. Add more oil as needed, cook remaining quantities and serve warm.
Notes
The nutritional label of each pie does not include toppings or maple syrup. This recipe makes 12 pancakes.
I haven’t found the right recipe for banana pancakes. They all come out wet looking but I trust you! Buuut I don’t have buttermilk, can I substitute it?
This recipe sounds great, but you forgot to include the measurements for each ingredient! Haha.
This recipe looks delicious! I have made them without the flour and it came out good also. Love your recipes!
Mine completely fell apart, but tasted great haha! I did use a couple of substitutions though. I used whole wheat flour along with the AP flour, bananas from the freezer, and I substituted milk/lemon juice since I didn’t have buttermilk on hand. Maybe those were to blame. The batter was just really thin. But again, they tasted wonderful and we all ate them!
I always love your recipes!
Just wondering if I could use frozen bananas for this recipe as I do for banana muffins/bread.
I was checking this recipe out to make for my kids and I noticed that you mention baking soda on YouTube but in your written recipe here you mentioned baking powder . So just wanted to let you know . I’ll try out the recipe with baking soda and let you know how we like it . I am a pancake lover and so are my kids
Made this and it was delicious! How long is the batter good for in the fridge?
Great recipe. Just the right amout of sweetness and banana flavor. Thank you,
I made this for my son’s 13th birthday i made around 85 of these and every one loved it not only Kids adults enjoyed it too…thank you for such a great n easy recipe.