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+ servings

Banana Pancakes

Easy Banana Pancakes – light and fluffy pancakes made with bananas are the perfect way to start any day! Make a big stack because these pancakes go quickly! And if you happen to have leftovers, put them in the freezer! They freeze beautifully!
4.89 from 9 votes

Ingredients
  

  • 1 1/2 cups white whole wheat flour or all-purpose flour
  • 1 tablespoon light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup buttermilk, at room temperature
  • 1 large egg, slightly beaten
  • 3 tablespoons butter, melted and cooled
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 ripe bananas mashed (about 1 cup mashed banana)
  • Sliced bananas, butter, and maple syrup, for serving, if desired

Instructions
 

  • In a medium bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In a small bowl, combine buttermilk, egg, melted butter, honey, vanilla, and mashed bananas.
  • Add the banana mixture to the dry ingredients and stir until just combined. The batter will be lumpy.
  • Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
  • Serve pancakes with sliced bananas, butter, and maple syrup, if desired.

Notes

These pancakes freeze well! Reheat in the toaster or microwave!

Nutrition

Calories: 242kcal, Carbohydrates: 37g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 46mg, Sodium: 201mg, Potassium: 372mg, Fiber: 4g, Sugar: 11g, Vitamin A: 305IU, Vitamin C: 3.4mg, Calcium: 132mg, Iron: 1mg
Keywords banana pancakes