These moist Banana Pancakes bake up fluffy but light. They come together in minutes. Here’s how to make them:
Combine dry ingredients: flour, baking, powder, salt.
Combine wet ingredients: mashed banana, melted butter, egg, buttermilk, vanilla, brown sugar.
Combine the wet and dry.
Scoop the batter onto a greased griddle. Cook, flip, cook – enjoy!
Recipe tips
Buttermilk helps make these pancakes moist, tender, and fluffy. If you don’t have buttermilk you can try my Buttermilk Substitute.
For a stronger brown sugar flavor use dark brown sugar. Out of brown sugar? Try my Brown Sugar Substitute.
Use overripe bananas, as they are extra sweet and soft. You’ll need about 2 small bananas.
This recipe makes about 8 medium-sized pancakes. If you need more you can easily double it.
For a gluten free version, I have successfully swapped a 1:1 gluten free flour blend for the all purpose flour.
These babies are the best to make for a game night or Sunday football session!
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