This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.
Ingredient Tips for Banana Pancakes
Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions. Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious. Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection. Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes. Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.
How to Make Banana Pancakes
Serving Suggestions
What’s a pancake party without assorted toppings?
Fresh fruit like strawberries, blueberries, fresh banana slices. Peanut butter, Nutella, jam, or maple syrup. Homemade granola, chopped nuts, or chocolate chips.
Storing Pancakes
Leftover pancakes store beautifully! Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen. Did you love these Banana Pancakes? Leave a rating and a comment below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
