I'm in my leisurely weekend breakfast era and that means we need an epic, fail proof, perfectly flavored recipe for Banana Pancakes. These are absolutely exceptional and you can thank my 3 year old for the inspiration!
Table of Contents
Why I Love This Recipe
As you saw, I'm deep into my pancake era. We're doing our best to savor our leisurely weekend mornings and pancakes are our favorite way to do so! Banana Pancakes are my current favorite because while they are a special treat, they also are packing some extra fruit into our meal. Plus the bananas are placed on top of the pancake in the skillet or griddle so they get lightly caramelized which adds an extra depth of flavor!
Ingredients & Substitutions
- All purpose flour
- Baking powder
- Kosher salt
- Unsalted butter
- Buttermilk
- Eggs
- Agave (or honey)
- Bananas
- Good quality maple syrup for serving (this is my favorite brand)
How to Make
Whisk the flour, baking soda and salt in a bowl and set aside.
In a separate bowl combine the butter, buttermilk, eggs and agave until smooth.
Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps) and let sit for 10 minutes.
Heat a large pan or griddle on medium heat and grease with butter. Pour about ¼ cup of the Banana Pancakes mixture onto the griddle and top with 3-4 slices of bananas. Cook for 2-3 minutes on each side. Remove and transfer to a clean plate and repeat with the remaining batter. Serve the Banana Pancakes with maple syrup.
Tips & Tricks
As your resident Banana Pancakes girl these days - here are my tips and tricks for making perfect pancakes.
Use Fresh Ingredients!
- Baking Powder: Make sure your baking powder is fresh for optimal fluffiness.
- Milk and Eggs: Use fresh milk and eggs for the best flavor and texture.
Combine Ingredients in the Optimal Way!
- Mix your dry ingredients and wet ingredients in separate bowls before combining to make Banana Pancakes.
- When you combine the wet and dry ingredients, mix just until they are incorporated. Overmixing can result in tough Banana Pancakes due to gluten development.
- Allow the batter to rest for about 10-15 minutes before cooking. This helps to relax the gluten and results in fluffier pancakes.
Choose the Right Pan:
- A non-stick pan or a griddle works best for pancakes. It ensures even cooking and prevents sticking.
Once it's Time to Cook:
- Bubbles are Key: Wait for bubbles to form on the surface of the pancake and start popping before flipping. This indicates the pancake is ready to turn.
- Flip Once: Flip the pancake only once to avoid deflating it. Cook the second side until it's golden brown.
Get Creative with Extra Toppings:
- Try adding chocolate chips, blueberries, or spices like cinnamon or vanilla extract to the Banana Pancakes batter for variety.
FAQ's
How do you know when it's time to flip pancakes?
Bubbles are Key: Wait for bubbles to form on the surface of the pancake and start popping before flipping. This indicates the pancake is ready to turn.
Why are my pancakes flat?
There could be several reasons why your pancakes are flat:
Over mixing the batter can develop gluten, resulting in a dense texture.
Using expired baking powder or soda may cause the pancakes to not rise properly.
Cooking pancakes on low heat can prevent them from fluffing up.
Using a thick batter can lead to dense and flat pancakes.
Not allowing the batter to rest before cooking can inhibit rising.
Flipping the pancakes too early can prevent them from reaching their full height.
Using a greased pan that is too hot can cause the pancakes to spread too much.
Not following the recipe measurements accurately can affect the pancake's texture.
Not using enough leavening agents like baking powder or soda can result in flat pancakes.
Adding too much liquid to the batter can cause the pancakes to spread and not rise properly.
Try adjusting these factors to achieve fluffy and tall pancakes.
Can I make pancake batter ahead of time?
Yes, you can make pancake batter ahead of time. I like to make mine the night before and let it sit in the fridge overnight until I'm ready to cook.
Similar Recipes
Banana Pancakes
Ingredients
- 1 ⅓ cups all purpose flour
- 2.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter melted (plus more for greasing the pan)
- 1.25 cups buttermilk
- 2 eggs
- 2 tablespoonns agave or honey
- 6 ounces banana sliced (about 1 cup)
- maple syrup for serving
Instructions
- Whisk the flour, baking powder and salt in a bowl.
- In a separate bowl combine the butter, buttermilk, eggs and agave until combined. Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps)
- Heat a large pan or griddle on medium heat and grease with butter. Pour about ¼ cup of the pancake mixture onto the griddle and top with 3-4 slices of bananas. Cook for 2-3 minutes on each side. Remove and transfer to a clean plate and repeat with the remaining batter. Serve with maple syrup.
Weird that these are called "Banana pancakes" when there is NO banana in the actual batter. I thought bananas provided moisture, like in Banana Bread (?)
You could mix the bananas into the batter but I prefer them to be whole and they are pressed into the batter so they retain their shape.
Is the 2.5 tsp baking powder or baking soda? It's different in the ingredients and the directions.
good catch! powder
I would love this to be brought to me in bed this weekend!!!!