Banana Pancakes
Banana Pancakes are an excellent way to use up ripe bananas. The pancakes are fluffy and sweetened with the bananas and an optional tablespoon of sugar. You can use cold ingredients straight from the fridge, the batter refrigerates well, and the pancakes reheat great. Serve banana pancakes with more sliced banana, toasted pecans, and maple syrup.
Ingredients
Instructions
Combine dry ingredients - In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
Mash bananas with a fork until a chunky applesauce consistency.
Combine wet ingredients - In a second bowl, combine wet ingredients: buttermilk, eggs, vanilla, mashed bananas, and melted butter. Whisk to combine.
Make the batter - Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix; the batter should be lumpy.
Scoop - Preheat cast-iron or nonstick skillet or griddle to medium heat (350˚F). Grease your griddle or skillet with 1 Tbsp olive oil. Scoop batter 1/4 cup at a time onto your greased pan at least an inch apart.
Cook about 2 minutes per side. Use a spatula to flip pancakes when bubbles start to pop on the surface. Add more oil as needed, cook the remaining batter, and serve warm.
Nutrition
- Calories
- 151 kcal
- Carbohydrate Content
- 19 g
- Protein Content
- 4 g
- Fat Content
- 7 g
- Saturated Fat Content
- 3 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 38 mg
- Sodium Content
- 177 mg
- Fiber Content
- 1 g
- Sugar Content
- 5 g
- Unsaturated Fat Content
- 4 g
- Serving Size
- 1 serving
