Banana Pancakes
Banana Pancakes are an excellent way to use up ripe bananas. The pancakes are fluffy and sweetened with the bananas and an optional tablespoon of sugar. You can use cold ingredients straight from the fridge, the batter refrigerates well, and the pancakes reheat great. Serve banana pancakes with more sliced banana, toasted pecans, and maple syrup.
Ingredients
- 1 1/4 cups buttermilk, or kefir*
- 1 1/2 cups all-purpose flour, measured correctly
- 1 Tbsp granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium bananas, mashed (1 cup)
- 2 Tbsp olive oil, divided, to sauté
Instructions
- Combine dry ingredients - In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
- Mash bananas with a fork until a chunky applesauce consistency.
- Combine wet ingredients - In a second bowl, combine wet ingredients: buttermilk, eggs, vanilla, mashed bananas, and melted butter. Whisk to combine.
- Make the batter - Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix; the batter should be lumpy.
- Scoop - Preheat cast-iron or nonstick skillet or griddle to medium heat (350˚F). Grease your griddle or skillet with 1 Tbsp olive oil. Scoop batter 1/4 cup at a time onto your greased pan at least an inch apart.
- Cook about 2 minutes per side. Use a spatula to flip pancakes when bubbles start to pop on the surface. Add more oil as needed, cook the remaining batter, and serve warm.
Notes
*Buttermilk Substitutions:
- Powdered buttermilk made to package instructions
- 1 Tbsp Lemon Juice or vinegar mixed in 1 cup milk (let sit 5 minutes)
- 3/4 cup sour cream or yogurt and 1/4 cup milk
- 1:1 kefir (if batter gets too thick, add a splash of milk)
- Make Ahead - make the batter the night before, cover, and refrigerate overnight. Cook right out of the fridge.
- To refrigerate - cool leftovers (in under 2 hours), pack in a zip-top bag or airtight container. Refrigerate for up to 4 days.
- To freeze - cool leftovers within 2 hours. Pack in a freezer-safe, airtight container and freeze for up to 2 months.
- Reheat - reheat on a skillet, in a toaster, or wrapped in a paper towel in the microwave.
Nutrition Facts
Banana Pancakes
Amount per Serving
Calories
151
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
38
mg
13
%
Sodium
177
mg
8
%
Potassium
132
mg
4
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
181
IU
4
%
Vitamin C
2
mg
2
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
