Home > Breakfast > Banana Pancakes Banana Pancakes June 2, 2019 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These incredible buttermilk Banana Pancakes are bursting with banana flavor and cooked to perfection! They’re light, fluffy, and flavorful. Pair Banana Pancakes with our favorite Ham and Cheese Quiche! Top the pancakes with Whipped Cream, maple syrup (or this Vanilla Sauce), and a few extra banana slices! Last week I had some overly ripe bananas lying around. While my initial thought was to make some Chocolate Banana Muffins, I decided it was time to work through a recipe for Banana Pancakes. It’s no secret that we are obsessed with pancakes at my house (and all things breakfast food), so I’m glad to have this recipe in my arsenal now. Banana Pancakes are a great way to use overripe bananas! Can you eat overripe bananas? While overripe bananas don’t always look as appetizing, the fruit is still good. In fact, a ripe banana has several health benefits: they’re rich in antioxidants which are helpful in delaying or preventing cell damage in your body. And if the aesthetic of overripe bananas is just too hard to get past, then use your extra overripe bananas in Banana Pancakes or in some of the ideas below! What to do with bananas about to go bad? Make Banana Pancakes of course! Some other ideas: Easy Banana Bread our favorite banana bread recipe Banana Smoothie only four ingredients Banana Crepes with walnuts Healthy Banana Bread reader favorite Banana Cupcakes with a cream cheese frosting Banana Pancake ingredients Dry ingredients Flour White sugar Baking powder Salt: to intensify and balance flavors Ground cinnamon: this ingredient is optional but adds a really nice complementary flavor to the bananas Wet ingredients Buttermilk: If you use a “DIY buttermilk” these pancakes will be less fluffy but still work. Here’s how to DIY your buttermilk. Egg: Make sure to use a large egg that has been slightly beaten before adding. Butter Vanilla Overripe bananas: The riper the bananas, the sweeter these pancakes will be. Banana Pancake FAQs Are banana pancakes supposed to be mushy? Banana Pancakes are supposed to be soft, fluffy, moist, and rich tasting but not mushy. If your pancakes come out mushy, it’s likely because the heat on your griddle or skillet is too high and is cooking the outside much faster than the inside. Adjust the heat and your pancakes should be perfect. Are pancakes healthy? Pancakes are a great hearty breakfast. They are high in carbohydrates (which give you energy) and have a range of vitamins and minerals. While they are a bit high in calories and fat, they can be enjoyed in moderation as part of a balanced diet. To make them a bit healthier, top them with healthier toppings such as fruits and nuts. This Blueberry Syrup is also a healthier option over maple syrup. Can you refrigerate Banana Pancake batter? Avoid refrigerating banana pancake batter before using. The main reason is because the batter has baking powder in it, and baking powder loses its potency when it’s moistened and especially as it chills. Banana Pancake tips My number #1 tip: DO NOT overmix the batter! Too much mixing starts the gluten development in the batter and makes your Banana Pancakes tough. As soon as you don’t see flour, stop mixing. Lumps in the batter are a good thing! Allow the batter to stand at room temperature for about 5-10 minutes before adding to the heated griddle. This gives the flour a chance to absorb the liquid. This allows some of those stubborn lumps to take care of themselves. Invest in a griddle: If you make Banana Pancakes often, and have the space, I highly recommend an electric skillet or griddle; we use ours at least 1-2 times a week! It makes making pancakes so much easier! Before your pancake batter hits the hot pan, run a cold stick of butter on the pan to grease it. This gives the pancakes an evenly distributed layer of fat to cook in. I hold the stick of butter with tongs to keep the heat away from my fingertips. Grasp the cold butter with tongs and run it across the skillet or griddle. Keep an eye on the temperature: Watch constantly while you cook the Banana Pancakes. If they’re browning too quickly, turn the heat down a bit and cool the pan for a minute. Sticking a lot? Add a bit more butter to the pan. More breakfast recipes Quiche Lorraine Blueberry Pancakes Waffle Recipe French Toast Bread Pudding Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banana Pancakes 5 from 8 votes - Review this recipe Incredible buttermilk pancakes bursting with banana and cooked to perfection! These Banana Pancakes are light and fluffy and perfect with syrup and fresh berries. SAVE TO RECIPE BOX Print Recipe Banana Pancakes 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Incredible buttermilk pancakes bursting with banana and cooked to perfection! These Banana Pancakes are light and fluffy and perfect with syrup and fresh berries. Course Breakfast, Vegetarian Cuisine American Keyword banana pancakes Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 10 pancakes Calories 152kcal Ingredients3 tablespoons unsalted butter melted and cooled1 cup mashed overripe bananas (~2-3 bananas)1 cup buttermilk1 large egg lightly beaten2 tablespoons white sugar1 teaspoon vanilla extract1 and 1/2 cups white all-purpose flour2 and 1/2 teaspoons baking powder1/2 teaspoon fine sea salt (if using table salt or sensitive to salt, reduce to 1/4 teaspoon)1/2 teaspoon ground cinnamon (optional)Serve with: sliced ripe bananas, pure maple syrup, whipped cream, crushed nuts, etc. InstructionsBUTTER: Pre-heat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Start by melting the butter and then setting in the fridge or aside at room temperature to cool. It should be at room temperature before adding to the wet ingredients.WET: Place the bananas in a small bowl and mash completely with a fork or beat with a hand mixer until smooth. Measure and confirm that you have exactly 1 level cup. Add back to the bowl. Stir in buttermilk, lightly beaten egg, white sugar, and vanilla extract. Once the butter is cooled to room temperature, drizzle into the other wet ingredients while stirring constantly.DRY: In another medium-size bowl, add the flour, baking powder, salt, and cinnamon. Whisk until combined. Make a well in the dry ingredients. Pour the wet ingredients into the well. Mix ingredients until JUST barely combined and no flour streaks remain. Do not overmix! If you have the time, let the batter stand at room temperature for 5-10 minutes.COOK: Heat a large skillet or griddle over medium-high heat (~300 degrees F). When hot, run the cold stick of remaining 3 tablespoons butter across the skillet/griddle (I like to hold butter with tongs to keep the heat away from my fingers). Lower the heat to medium-low and use a 1/4 cup measuring cup to scoop and drop pancake batter onto the skillet or griddle. Cook until the surface of pancakes are firm underneath with some bubbles on the surface, about 1 to 2 minutes. Gently flip with a spatula and cook until browned on the other side, about 1 to 2 minutes more. Continue making pancakes until the batter is gone. (If the pancake or butter is burning, lower the heat.) Wipe griddle or skillet in between batches of pancakes with a paper towel or napkin (you don't want burned butter pancakes).COOK CONT.: As soon as you take a pancake off the skillet/griddle, place it on the prepared pan with the cooling rack (the cooling rack keeps pancakes from getting soggy underneath). Place the pan in the oven as you continue to cook more pancakes. SERVE: Serve pancakes as soon as possible, topped with an extra pat of butter (optional) and your favorite syrup -- maple syrup is our favorite. Add a few extra slices of bananas, whipped cream, crushed almonds or walnuts, or whatever you'd like on your Banana Pancakes! Nutrition FactsCalories: 152kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 256mg | Potassium: 140mg | Fiber: 1g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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