Banana Pancakes

5 from 5 votes

Banana Pancakes are packed with sweet banana flavor and have a soft, fluffy interior, with a beautiful, caramelized butter exterior.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Vegetarian

Cuisine: American

Keyword: banana pancake recipe, banana pancakes

Servings: pancakes

Author: Chelsea Lords

Cost: $3.41

Equipment

Large pan nonstick, or griddle

Ingredients

Wet Ingredients

3 tablespoons unsalted butter melted and cooled
1/3 cup mashed banana very ripe
1 cup + 3 tablespoons whole milk room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract optional
1 large egg room temperature

Dry Ingredients

1-1/4 cups flour
1 tablespoon light brown sugar optional, see note 1
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon optional
1/8 teaspoon nutmeg optional

For Cooking/Serving

Butter for frying
Vanilla sauce see note 2
Toppings as desired see note 3

US - Metric

Instructions

Start by melting butter in the microwave. Once melted, set aside to cool to room temperature. Use a fork to mash a very ripe banana, then measure to get exactly 1/3 cup.
Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top of the vinegar up to the 1-1/4 cup line. Stir and set aside for 5 minutes to slightly curdle and make buttermilk.
Whisk together dry ingredients.
In a large bowl, add the mashed banana, milk mixture, egg, and vanilla, whisking briskly until smooth. Gradually pour in the butter while continuing to whisk until fully combined. Add the dry ingredients on top, then whisk just until no dry streaks remain, about 30 seconds, a few lumps are fine. Let the batter sit for about 10 minutes for better texture.
Heat a nonstick pan over medium heat. Or heat an electric griddle to 300°F. Once hot, grab stick of butter with tongs and it rub across the pan or griddle.
Use a 1/4 cup measuring cup to scoop batter and pour onto pan or griddle. It should spread to a 4-inch circle. If the batter doesn’t spread that far, you can coax it with a spoon. Cook until you see bubbles spread across the pancake. Then use a thin metal turner to flip and cook the other side. Pancakes should be nicely golden brown on each side. If pancakes or butter are burning, lower heat.
Wipe down the pan or griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 4.
Serve pancakes as soon as possible with your toppings of choice! The vanilla sauce in note 2 is my absolute favorite!

Video

Notes

Note 1: Only add sugar if you aren't planning to add a very sweet topping to the pancakes. If I make the vanilla sauce, it doesn't really need the extra sugar.

Note 2: To make the Vanilla Sauce, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat, stir in 1 tablespoon vanilla extract.

Note 3: You can top these pancakes with anything you like, I love to use vanilla sauce, thinly sliced bananas, and sprinkle of cinnamon.

Note 4: To keep pancakes warm while cooking, place a cooling rack on a large pan. Place the completed pancakes in a single layer on the cooling rack. Put the pan in a 200°F oven as you continue to cook more pancakes.

Storage: Let pancakes cool to room temperature, then store in a resealable plastic bag in the fridge for up to 5 days. To freeze, layer pancakes between sheets of parchment paper in a freezer-safe bag and freeze for up to 2 months. Reheat leftover pancakes in the toaster.

Nutrition