Banana Pancakes

Banana Pancakes

These banana-packed buttermilk pancakes are a great way to use up ripe bananas. For even more flavor, sprinkle fresh or frozen blueberries over the pancake batter while it cooks.

Banana Pancakes
Serves: 15
  • 2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 1 1⁄2 cups whole buttermilk
  • 1⁄4 cup firmly packed dark brown sugar
  • 1⁄4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chopped ripe banana
  • 3 tablespoons canola oil, divided
  • Sliced bananas and maple syrup, to serve
  1. In a large bowl, whisk together flour and cinnamon. Make a well in center of mixture. In a medium bowl, stir together buttermilk, brown sugar, melted butter, vanilla, and eggs. Add to dry ingredients, stirring until just combined. Fold in banana.
  2. In a large cast-iron griddle or skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop batter by 1⁄3 cupfuls 1 inch apart over hot oil. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, about 2 minutes more. Use remaining oil as needed. Serve with bananas and syrup.


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