Banana Pancakes –  fluffy, tender banana-infused pancakes made primarily from ripe bananas, flour, eggs, buttermilk, vanilla and nutmeg. Super easy and tasty breakfast meal. You will never ever use boxed pancake mix again!

Weekends are usually hearty lazy breakfast for us. Either I prepare them the night before (like this French Toast Bake or this Moist Banana Cake here) or go for easy pancakes and waffles breakfast.

But the last time I check, it has always been my son’s pancakes and waffles that would grace our weekend table more often. So to kinda switch things up every now and then, I’ve tried couple of pancake variety – from easy fluffy pancakes to this tasty banana pancakes.

How do you make fluffy banana pancakes?

This banana pancakes recipe here is one of the easiest breakfast you’ll ever have and its packed with flavors. My son go crazy on them! They’re perfect with with or without the toppings. And there’s more than that. These comfort food right here is so fluffy and light compared to ready-made boxed pancake mix.

What makes these banana pancakes here fluffy is due to the presence of baking powder and baking soda that when mixed together it produce gas and creates pocket of bubbles when cooked. Aside from that, the batter is also incorporated with beaten egg whites which adds extra air when folded into the batter. Adding white eggs into these pancakes lets you have a melt-in-your-mouth breakfast experience. That’s what I call pancakes on a higher level! 😉

How do you make healthy banana pancakes?

For those who are health conscious, you can easily customize these banana pancakes to suit your preference. You can swap the flour to almond or whole wheat flour. Others would even use an oatmeal flour. Of course, there’d be a slight difference with the texture and taste.

Furthermore, if you’re trying to avoid processed sugar, you can replace it with honey or better yet add another ripe banana (making it 3 bananas) to act as a natural sweetener since ripe bananas are already sweet on its own.

But I’d prefer mine exactly this way – so to each his own. 😉

Can you add banana to pancake mix?

If you are really, really pressed with time, you can add mashed bananas to your favorite pancake mix and call it  a day. But you’d be missing that beautiful rise and fluffy  texture though. But hey, go with whatever rocks your boat, it would still work fine. You’ll still be able to taste that banana-infused pancake breakfast in every bite, although not as delightful with this banana pancakes made from scratch.

You can eat it on its own or serve it the classic way with maple and butter on top. This would be the perfect breakfast over the weekend or during holiday mornings.

Enjoy!

Tips and Notes:

1. Add eggs without separating  will yield tender pancakes , no need to separate ; unless you want fluffy pancakes.
2. You can always pre-mix all the dry ingredients and put it in  jar or large container for convenience. Then add the rest of the ingredients when you’re ready to make a batch.
3. Flip the pancakes as gently as possible!
4. No buttermilk? No worries. Acceptable substitute is milk and lemon juice or vinegar. Combine 1 cup milk with 1 tablespoon lemon juice, let it sit for about 10 minutes. And you are all set.

Watch How To Make It

[adthrive-in-post-video-player video-id=”L5itq2dA” upload-date=”2020-10-09T09:16:43.000Z” name=”Banana Pancakes” description=”Banana Pancakes – fluffy, tender banana-infused pancakes made primarily from ripe bananas, flour, eggs, buttermilk, vanilla and nutmeg. Super easy and tasty breakfast meal. You will never ever use boxed pancake mix again!” player-type=”collapse” override-embed=”false”]

Looking for more recipes? Follow on...

My Newsletter

Print

Banana Pancakes

Banana Pancakes -  fluffy, tender banana-infused pancakes made primarily from ripe bananas, flour, eggs, buttermilk, vanilla and nutmeg. Super easy and tasty breakfast meal. You will never ever use boxed pancake mix again!

4.50 from 4 votes

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

American

Servings 6 - 8 pancakes

Ingredients

• ▢ 2 medium bananas mashed
• ▢ 2 cups (256 g) flour
• ▢ ¾ teaspoon (4.3 g) salt
• ▢ 3 tablespoon sugar
• ▢ 2 teaspoons (9.20 g) baking powder
• ▢ 1 teaspoon (4.60 g) baking soda
• ▢ 1/4 -1/2 teaspoon grated nutmeg (optional)
• ▢ 2 eggs , yolks and egg white separated
• ▢ ½ teaspoon (2 g) vanilla extract
• ▢ 1 3⁄4 cups (320 g) buttermilk (See notes for substitute)
• ▢ 1/4 cup melted butter
• ▢ melted butter or oil for panfrying

Instructions

• Add peel bananas into a bowl, then mash using a potato masher or the dinner fork Leave the bananas as chunky or as smooth as you prefer. You may leave the bananas as chunky as you like or puree.
  
• In a large bowl combine flour, salt, sugar, baking powder , baking   soda and nutmeg (if using any), whisk to fully combine.
  
• Whisk in eggs,  buttermilk and vanilla into the bowl of mashed bananas. Thoroughly mix. If you like fluffy pancakes , separate the egg whites from the yolk and only add the yolk . Whisk  egg whites  until soft peaks form . Set aside 
  
• Then add to flour mixture , mix as little as possible until fully combine.
  
•  Slowly fold in melted butter , you will have a thick batter. Do not over mix, it makes the pancakes tough.
• Finally fold in  eggs whites until fully combine. Set batter aside until ready to use .
• Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.
  
• Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of pancake starts to brown about 2-3 minutes.
  
• Flip and cook the other side for another minute or two until golden brown. Repeat until pancake mixture is finished.
• Remove and serve immediately with syrup and/or butter.

Nutrition Information:

Calories: 331kcal (17%)| Carbohydrates: 55g (18%)| Protein: 11g (22%)| Fat: 7g (11%)| Saturated Fat: 3g (19%)| Cholesterol: 72mg (24%)| Sodium: 664mg (29%)| Potassium: 556mg (16%)| Fiber: 2g (8%)| Sugar: 18g (20%)| Vitamin A: 370IU (7%)| Vitamin C: 3.4mg (4%)| Calcium: 258mg (26%)| Iron: 2.4mg (13%)

Author: Imma

Course: Breakfast

Cuisine: American

Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!

Follow on Instagram

How to Make Banana Pancakes

Add peeled bananas into a bowl, then mash using a potato masher or the dinner fork. Leave the bananas as chunky or as smooth as you prefer. You may leave the bananas as chunky as you like or puree.

In a large bowl, combine flour, salt, sugar, baking soda, baking powder and nutmeg (if using any), whisk to fully combine.

Whisk in eggs,  buttermilk and vanilla into the bowl of mashed bananas. Thoroughly mix. If you like fluffy pancakes, separate the egg whites from the yolk and add to the batter . Now  whisk  the egg whites separately until it  forms a soft stiff peaks. Set aside

Next   flour mixture, mix as little as possible until fully combine.

Slowly fold  in melted butter,  you will have a thick batter. Do not over mix, over-mixing can make your pancakes tough. Then add whisked egg whites.

Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.

Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of pancake starts to brown about 2-3 minutes. Flip and cook the other side for another minute or two until golden brown. Repeat until pancake mixture is finished. Remove and serve immediately with syrup and/or butter