Light and fluffy banana pancakes have the taste of banana bread baked inside to make an easy breakfast treat your whole family will love.
Oy, I’ve been stuck in flood central. In fact, my city has had the worst floods this year since 1993. My town is basically an island right now, with all the major highways to and from the city shut down. Luckily we haven’t had any flooding at my house, but it’s still caused issues that have kept me inside for weeks–allergies and breathing issues.
Because of this I have been scraping and stretching meals together from the bits of groceries we have around the house. One of my favorite stretch meals is breakfast for dinner. These banana pancakes are an absolute delight. Light and fluffy pancakes with the taste of banana bread baked inside.
If you love breakfast for dinner, here are few more recipes you’ll enjoy:
- Southwestern Chipotle Quiche
- Holey Huevos
- Chorizo and Chipotle Potato Cakes
- Apple, Bacon, and Cheese English Muffins
- Old Fashioned Oatmeal Waffles
Tips for the best banana pancakes:
Bananas add a lot of moisture to pancakes without adding fat, but sometimes it can be too much of a good thing. You have to be careful about the ratio of banana to flour so that your pancakes remain light and fluffy and don’t become mushy. That’s why this recipe calls for ½ cup of mashed banana in the recipe instead of saying 2 bananas mashed.
Bananas also add a higher sugar content than most pancakes which means they will brown much faster than regular pancakes. Because of this, I recommend cooking the pancakes on low heat.
What toppings go well on banana pancakes?
I like to top them off with maple syrup, sliced bananas and toasted walnuts for an indulgent restaurant quality breakfast. But other great topping ideas include:
- Whipped cream
- Sliced strawberries or blueberries
- Chocolate Chips
- Peanut butter
Can I freeze banana pancakes?
Yes. This is an excellent recipe to double and then freeze for later. To freeze banana pancakes simply allow them to cool to room temperature and then place in freezer bags. I like to portion them out by serving, so 3 pancakes to one bag. This makes for an easy grab and go breakfast in the mornings.
To reheat the pancakes, remove from the freezer bag and place in a single layer on a microwave safe plate. Microwave by 30 second intervals until heated through and serve! If you don’t have a microwave, check here for some different options to reheat frozen pancakes.
- 1 1/4 cups buttermilk
- 1 large egg
- 1/2 cup mashed banana, approx. 2 bananas
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- In a medium sized bowl, whisk together buttermilk, egg, mashed banana, cinnamon and vanilla.
- Add the flour, baking powder, baking soda and salt and whisk again until just combined.
- Ladle by 1/4 cup onto a nonstick griddle heated to medium low. Cook for 2-3 minutes, turning once bubbles appear at the edges of the pancakes. Cook another 2-3 minutes after flipping until the pancakes are evenly browned on both sides.
- To keep warm, place in an oven preheated to 250 degrees until ready to serve.