This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
When I was pregnant, I had a serious sweet tooth! Morning, noon, and night — it was insatiable. So much so that for dinner all I wanted was a big stack of banana pancakes.
Over the next 9 months, it was a common occurrence on a Sunday evening for me to bring out my griddle and cook off these pancakes for Kevin and me. Yes, you read correctly! This batch of pancakes that would feed a small family is what my husband and I ate.
Pregnant or not, however, I can throw down when it comes to banana pancakes!
What do Bananas Add to Pancakes?
A lovely sweetness that you only get from grilled bananas. Once those bananas hit the pan they caramelize bringing out the natural sugars of the bananas. I like to give them a little extra time to make sure that the bananas are really soft and a golden brown before taking the pancakes off the heat.
What You Need To Make Banana Pancakes
Nothing fancy here, the very basics are what you need to make my Banana Pancake Recipe:
How to Make Banana Pancakes
No need for a mixer or special equipment. This recipe is all mixed by hand!
Melt the butter so it has time to cool.
In a large bowl, mix together all the dry ingredients.
In a measuring jug, add the buttermilk, eggs, and vanilla extract and, with a fork, whisk together.
Add the wet ingredient mixture to the dry and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
Drizzle in the cooled butter and stir until just combined. Don’t overmix or you will end up with flat pancakes.
Put a nonstick frying pan or griddle on medium-low to medium heat to preheat.
Spoon one big spoonful of the batter per pancake. Resist the urge to spread out the batter otherwise it won’t be thick.
- Lay sliced banana on top of the pancake batter as they cook.
Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color.
Flip and cook for another few minutes on the other side until brown. Enjoy your pancakes with butter and maple syrup — and sliced bananas on top!
Gemma’s Pro Chef Tips for Making Banana Pancakes
- Melt your butter first thing so it has time to cool down
- A non-stick pan is a must for an even, golden brown color on your pancakes
- If you don’t have buttermilk you can simply make your own here
- When mixing spell P.A.N.C.A.K.E and then STOP! The less you mix, the fluffier the pancake
- Once your batter is mixed cook-off straight away: Don’t let your batter hang out too long before cooking because the raising agents will de-activate over time leaving you with flat pancakes.
Freezing Banana Pancakes
If you want to have pancakes ready to go for a quick breakfast on the weekend, or even breakfast for dinner for the family, you can always freeze them ahead of time. Lay the pancakes flat and freeze on a tray. Once frozen you can stack them, place in an airtight container and keep frozen for 4 weeks.
To re-heat simply defrost them at room temperature for 30 minutes and then reheat in the microwave or cover them in foil and pop them in the oven for roughly 10 minutes at 350°F (180°C).
Fun tip: Cook-off some mini pancakes and put them in the kids’ lunch boxes.
Make More Breakfast!
Prep Time 20 mins
Cook Time 20 mins
It doesn't matter if you have it for breakfast or dinner, my Fluffiest Banana Pancakes recipe is exactly the sweet treat you need.
Author: Gemma Stafford
Servings: 4 people
- 4 tablespoons (2oz/57g) butter
- 2 cups (10oz/280g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups (16 floz/ 1/2 litre/480ml) buttermilk*
- 2 eggs
- 1 teaspoon vanilla extract, optional
- 3 medium bananas, sliced
First, melt the butter and set aside to cool.
In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
Add the wet to the dry ingredients and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. The secret to thick, fluffy pancakes is not to over mix.
Drizzle in the cooled melted butter and stir another few times. Resist the urge to continue to mix, lumps are perfectly fine.
Put a non-stick frying pan or griddle on medium-low heat.
Spoon one big spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don't spread out the batter with a spoon.
Next, generously lay slices of bananas on top of the pancake batter. (Don't place them too close to the edge or they will slide off).
Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren't a shiny, wet batter.
Flip and cook for another on the other side for another 1-2 minutes to caramelize the bananas. Enjoy hot from the griddle with butter and maple syrup.
Buttermilk is an essential ingredient in these pancakes. If you don't have any you can easily make a buttermilk Substitute.