Why Make This Recipe
Banana pancakes are a delightful breakfast option that combine the soft, fluffy texture of pancakes with the natural sweetness of ripe bananas. They are quick to make and perfect for any morning meal. Plus, adding bananas not only enhances the flavor but also provides extra nutrients. Serve them topped with coconut syrup and chopped macadamia nuts for an extra treat!
How to Make Banana Pancakes
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/3 cup sour cream or Greek yogurt
- 3 large eggs
- 4 tablespoons unsalted butter, melted and cooled slightly
- 3/4 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 3 bananas, sliced
- Additional bananas, sliced (for serving)
- Coconut syrup
- Chopped macadamia nuts
Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the buttermilk, sour cream (or Greek yogurt), eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the sliced bananas.
- Heat a skillet over medium heat and grease it lightly.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown.
- Serve warm, topped with additional banana slices, macadamia nuts, and coconut syrup.
How to Serve Banana Pancakes
Serve banana pancakes warm right off the skillet. Stack them high on a plate and add sliced bananas on top. Drizzle with coconut syrup for sweetness and sprinkle some chopped macadamia nuts for a crunchy texture. Enjoy them with a side of fresh fruit or a dollop of whipped cream for an extra delicious touch!
How to Store Banana Pancakes
If you have leftover pancakes, let them cool completely. Then, place them in an airtight container or wrap them in plastic wrap. You can store them in the refrigerator for 3-4 days or freeze them for up to a month. To reheat, simply pop them in the microwave for a few seconds or warm them in a skillet.
Tips to Make Banana Pancakes
- Use ripe bananas for the best sweetness and flavor.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Heat the skillet properly to ensure even cooking.
- If the pancakes start to cook too quickly on the outside, lower the heat to allow them to cook through.
Variation
Feel free to add chocolate chips, nuts, or even blueberries to the batter for added flavor. You can also substitute whole wheat flour for half of the all-purpose flour for a healthier option.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the pancakes might not be as fluffy. If you want to mimic buttermilk, you can mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
2. Can I make these pancakes vegan?
Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a non-dairy milk plus a non-dairy yogurt option.
3. How can I make the pancakes less sweet?
Reduce the amount of sugar in the recipe according to your taste. The bananas will still provide natural sweetness.
Banana Pancakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful breakfast pancakes combining fluffy texture with natural sweetness from ripe bananas, perfect for any morning meal.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/3 cup sour cream or Greek yogurt
- 3 large eggs
- 4 tablespoons unsalted butter, melted and cooled slightly
- 3/4 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 3 bananas, sliced
- Additional bananas, sliced (for serving)
- Coconut syrup
- Chopped macadamia nuts
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the buttermilk, sour cream (or Greek yogurt), eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the sliced bananas.
- Heat a skillet over medium heat and grease it lightly.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown.
- Serve warm, topped with additional banana slices, macadamia nuts, and coconut syrup.
Notes
Use ripe bananas for the best sweetness and flavor. Don’t overmix the batter; it’s okay if there are a few lumps. Heat the skillet properly to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
Keywords: banana pancakes, fluffy pancakes, breakfast recipes
