Banana Pancakes made from scratch with mashed ripe banana, walnuts, and buttermilk are what family breakfasts are all about!
These fluffy homemade pancakes are perfect with a pad of butter and warm pure maple syrup. Don’t bother using a mix when it’s so easy to mix up a batch with ingredient you have on hand!
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Banana Pancakes make a regular appearance in my kitchen. My kids will ask for pancakes at least once a week and I almost always happily oblige.
I’m the first to admit that if I have a mix on hand, I’ll use it from time to time. But when I take that extra 5 minutes to actually measure out the ingredients and make them from scratch, I’m reminded of how much more wonderful homemade pancakes are.
It is rare that our family eats an entire bunch of bananas before they get overly ripe. More often than not, I end up making things like Banana Bread Brownies, Banana Upside Down Cake, and Brown Butter Banana Bars. If fact, I might go so far as to admit that I buy more bananas than I think we’ll eat just so I can make banana breakfasts and desserts!
Are these healthy banana pancakes?
No, not really.
If you’re looking for a paleo pancake or a banana egg oat pancake recipe, this isn’t it. This banana pancake recipe calls for flour and sugar and everything wrong yet everything right.
Don’t get me wrong. I have nothing against those healthy banana pancake recipes and actually make them quite often. I just felt like making a good tasting old fashioned homemade buttermilk pancake that happened to have mashed up ripe banana mixed into the batter. These are what I got!
Tips for making the best homemade pancakes:
- Aside from finding a good recipe (ahem, like this one), there is a trick to properly mixing your pancakes. The trick is to not overly mix them. If you’re a good parent and let your kids stir the batter, just be sure to make them stop mixing as soon as all of the ingredients are fully incorporated.
- Make sure your griddle is nice and hot before you add the batter. This will allow them to start cooking instantly. Also, I like to use a medium low temperature that is slightly cooler than the temperature I use to cook eggs. This allows the center of the pancake to cook without burning the outside.
- Never flatten your pancake with your spatula! Only flip it once and let it rise to it’s airy fluffy glory.
- To prevent them from sticking, you can use a cooking oil, but I prefer to melt butter all over my griddle as well as on top of the cooked pancake. Mmmmm… butter.
- And for the love of God, please use real maple syrup! You’ll break my heart if you use corn syrup “syrup”.
RECIPE VIDEO WILL AUTOPLAY
- 2 cups all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs
- 3 tbsp butter (melted )
- 1 tsp pure vanilla extract
- 2 bananas (ripe, mashed)
- 1/2 cup walnuts
- 1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- 2. In a separate bowl, combine the buttermilk, eggs, melted butter, vanilla, and mashed banana. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the nuts. Batter will be slightly lumpy.
- 3. Heat a griddle to medium low heat and grease with butter. Cook the pancakes until they are golden brown on each side, flipping only once (do not flatten with spatula).