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 batter refrigerates well, and the pancakes reheat great. Serve banana pancakes with more sliced banana, toasted pecans and maple syrup.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
Mash banana with a fork until a chunky applesauce consistency.
In a second bowl, combine wet ingredients: buttermilk, eggs, vanilla, mashed bananas and melted butter. Whisk to combine.
Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix, the batter should be lumpy.
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 and cook remaining batches and serve warm.
*Nutrition label is per pancake and does not include toppings or maple syrup. This recipe makes 12 pancakes.