Classic Breakfast Banana Pancakes
Fluffy and delicious banana pancakes perfect for a hearty breakfast. These pancakes are made with ripe bananas and served with your choice of syrup or toppings.
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Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (2 tablespoons) sugar
- (1 teaspoon) baking powder
- (1/2 teaspoons) baking soda
- (1/4 teaspoons) salt
- (1 cup) buttermilk
- (1) large egg
- (2) ripe bananas, mashed
- (2 tablespoons) unsalted butter, melted
- (1/2 teaspoons) vanilla extract
- Cooking spray or additional butter for the pan
Instructions
- 1
In a large bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well to combine.
- 2
In another bowl, whisk together 1 cup buttermilk, 1 large egg, 2 ripe bananas (mashed), 2 tablespoons melted unsalted butter, and 1/2 teaspoon vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or additional butter.
- 5
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 6
Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
- 7
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- 8
Serve warm with maple syrup, fresh fruit, or your favorite toppings.
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