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banana pancakes on plate with butter and syrup
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Banana Pancakes

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 12 servings
Calories 195kcal

Ingredients

  • 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

Instructions

  • In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  • 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.
  • 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.

Video

Notes

These pancakes will burn more easily than pancakes from a mix, so be sure to have your heat set lower than what you're used to.
Recipe makes 12 (4-6 inch) pancakes

Cooking Tips for perfect results:

  • 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.
  • The perfect ripe banana is yellow with some brown spots.
  • 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".

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 281mg | Potassium: 262mg | Fiber: 1g | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 1.7mg | Calcium: 96mg | Iron: 1.4mg