Banana Pancakes Recipe

4.64 from 11 votes

Soft and fluffy pancakes made with mashed bananas, cinnamon, and nuts.

Prep Time5

Cook Time15

Rest time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: (Makes 6-8 pancakes)

Calories: 684kcal

Break apart bananas in a mixing bowl and mash them with a fork. Whisk in eggs, oil, brown sugar, and buttermilk until smooth.
Next, add the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt. Adding nuts is optional but if you would like to, mix in some chopped walnuts.
(Note: you may need to add a couple of tablespoons of flour if using larger bananas.)
TIP: let the batter sit on the counter for about 15 minutes.
This will give baking powder and baking soda activate and interact with other ingredients to result in those perfect fluffy pancakes.
Preheat the pan (or the griddle) first.
Cook the pancakes on medium to medium-low heat, depending on the stove. Add a little bit of oil to the pan if needed.
When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.

Gluten free option: you can easily make these banana pancakes gluten free by simply substituting the all purpose flour for a 1:1 gluten free all purpose flour. Remaining ingredients should be already gluten free but double check the packaging.
Storing: store leftovers in an air-tight container, in the refrigerator for 2-3 days.
Reheating: you can reheat individual pancakes either in a microwave, on stove-top, or in a toaster oven. Just make sure not to overheat, heat up just until warmed throughout.