A stack of these homemade Banana Pancakes will make a tasty start to any day. Serve them warm with a pat of sweet cream butter, sliced bananas, toasted pecans and a generous drizzle of maple syrup, then enjoy.
Easy Banana Pancakes Recipe
There's nothing like a stack of sweet banana pancakes for breakfast. In fact, pancakes are one of our favorite breakfast for dinner meals. These pancakes are light and fluffy with a distinct bananas bread flavor made into the form of a flapjack. That's heaven on a plate, if you ask me.
How to Make the Best Banana Pancakes Recipe
- Ingredients you'll need to make homemade Banana Pancakes: All purpose flour, mashed banana, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, buttermilk, large eggs, vanilla, melted butter, toasted chopped pecans and maple syrup for serving.
- Kitchen gadgets you'll need: A griddle or non stick pan for frying, measuring cups and spoons, mixing bowls, a whisk to sift the dry ingredients, a turning spatula, large rubber spatula or spoon for stirring, a fork to mash the banana and a sheet pan to toast the pecans. You can use an ice cream scoop or a measuring cup to divide the pancake batter.
- I have some pancake recipes that I recommend dividing the eggs and whipping the whites much like a meringue. This is then folded into the batter. For this recipe, you can certainly do that but I find the banana adds texture that makes it unnecessary to go that extra step.
- You can serve these pancakes drizzled with maple syrup, caramel syrup or even chocolate syrup.
- Pancakes like these can be enjoyed for breakfast, brunch or as a dessert. When serving them as a dessert, try topping them with caramel or chocolate syrup with whipped cream or vanilla ice cream. Delicious!
- Store leftover pancakes in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.
- You can freeze these Banana Pancakes, too. After cooking, cool the pancakes completely. Store with wax paper between the pancakes to prevent them from sticking together. Reheat on a sheet pan covered with foil in a 375°F oven just until heated through.
More Pancake Recipes to Make
Pancakes are always a fun dish to make as they're filling and are often made using simple pantry ingredients such as all purpose flour, sugar and eggs. For that reason alone, they're a regular on our menu. More pancakes you may also like to try:
- Fruity Buttermilk Blueberry Pancakes are so delicious they can double as a dessert.
- My recipe for Snickerdoodle Pancakes are drizzled with a vanilla cream glaze that takes them to another level.
- Red Velvet Pancakes with a cream cheese glaze are a special dish for a special occasion.
- If you're watching your carbs, checkout my recipe for Low Carb Pancakes.
- Pumpkin Pancakes with Maple Butter are a taste of fall you an enjoy any time of year.
- Oatmeal Chocolate Chip Pancakes will have the kiddos running to the table.
- Treat the family to Crepes filled with fruit and whipped cream.
- Strawberry Pancakes from Simple Joy.
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Helpful Kitchen Items:
- ½ cup chopped pecans toasted
- 2 cups all purpose flour
- ¼ cup light brown sugar
- 2 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk (well shaken)
- 1 small ripe banana, mashed (to equal around 1 cup)
- 2 tablespoon salted butter melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- vegetable oil for frying
- 1 tablespoon granulated sugar mixed with ½ teaspoon cinnamon for sprinkling on top
- maple syrup or caramel syrup, butter and banana slices for serving
- To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then set aside to cool.
- To make pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
- In a separate bowl, whisk together buttermilk, banana, butter, eggs and vanilla until fully combined.
- Add the wet to the dry ingredients. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.
- To prepare: Heat and lightly oil a griddle or non stick frying pan over medium high heat.
- Use a standard size 4 ounce ice cream scoop or a ⅓ cup measuring cup to divide the batter pouring into pan in even size circles.
- Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional oil as needed between batches.
- Serve immediately drizzled with syrup topped with butter, banana slices and a sprinkle of pecans and cinnamon sugar.
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