The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Banana Pancakes are made with a fluffy buttermilk pancake base and fresh banana slices. They’re topped with more bananas, macadamia nuts, and coconut syrup.
This recipe makes six servings for a total cost of about $3.52. It costs just $0.58 per serving.
Our Coconut Syrup is the perfect addition to these Banana Pancakes.
Banana Pancake Recipe
Recently, we took a trip to Oahu, Hawaii together. While there, we ate at the Hukilau Cafe, which you may recognize from the movie 50 First Dates. We ordered the Banana Pancakes and ate them on the beach. To say it was Heavenly is an understatement!
Coming home to the mainland, we were still craving these Banana Pancakes. So we set out to create our version, and it is fantastic! They bring a taste of Hawaii to your kitchen table.
This Banana Pancake Recipe gives you fluffy pancakes on the inside while being slightly sweet, light, and buttery. The banana slices begin to caramelize as the pancakes cook.
We love to top the pancakes with more banana slices, macadamia nuts, and coconut syrup to get the Hawaii vibes!
The pancakes are a cross between banana bread and buttermilk pancakes. They are a match made in heaven and perfect for a filling weekend breakfast or quick and easy weeknight brinner.
Take some advice from Jack Johnson and stay inside and make some Banana Pancakes!
Ingredients & Estimated Cost:
- 2 cups all-purpose flour – $0.18
- ¼ cup granulated sugar – $0.06
- 1 ½ teaspoons baking powder – $0.06
- ¾ teaspoon baking soda – $0.01
- ¾ teaspoon salt – $0.01
- 3 cups buttermilk – $1.08
- ⅓ cup sour cream or Greek yogurt – $0.48
- 3 large eggs – $0.51
- 4 Tablespoons unsalted butter – $0.44
- ¾ teaspoon vanilla extract – $0.06
- 1 Tablespoon vegetable oil – $0.03
- 3 bananas – $0.60
To learn more about how we price our recipes, check out Budget Recipes Explained.
How To Make Banana Pancakes
- First, using a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Then, using another medium bowl, whisk together the buttermilk, sour cream, eggs, melted butter, and vanilla extract.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
- Stir the wet and dry ingredients together, just until they are combined. The batter will be slightly lumpy. Allow the batter to sit for ten minutes.
- Next, preheat a griddle or 12-inch nonstick skillet over medium heat. Add one teaspoon of oil to the skillet to heat until it is simmering.
- Pour the batter onto the hot griddle using a ¼ cup measuring cup or large ice cream scoop.
- Add banana slices to the top of each pancake and cook for 2-3 minutes before flipping.
- Cook on the other side for another 1-2 minutes.
- Repeat with the remaining batter, adding oil to the skillet as needed.
- Top the pancakes with additional bananas, macadamia nuts, and coconut syrup (all optional).
Recipe Variations and Substitutions
- Top these with any fruit of your choice and nuts like pineapple, blueberry, strawberries, and toasted pecans.
- You can also top these with toasted coconut.
SERVE: You can keep these banana pancakes out for about two hours before they need to be covered and refrigerated.
STORE: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
FREEZE: Place cooled pancakes in a freezer-safe Ziploc bag and freeze for up to 2 months.
- Griddle or skillet
- Pastry brush
- Measuring cups
- Liquid measuring cup
- Measuring spoons
- Mixing bowls
- Spatula turner
- Mixing spoon
- Ice cream scoop
If your pancakes are soggy, it is likely due to the heat on the griddle being too high. When the heat is too high, the pancakes cook too quickly outside without having enough time to cook thoroughly on the inside. Turn the heat down on the griddle or skillet and try to make the pancakes again.
In our experience, we prefer to use oil for the griddle and skillet to cook the pancakes in. This is because we have found that butter tends to burn while on the griddle, and oil does not.
The number one culprit for flat pancakes is due to overmixing. You want the texture of the pancake batter to be slightly lumpy. If it is too smooth, it can cause the pancakes not to become light and fluffy while cooking.
Get Kids Involved
Ages 2-3: Practice counting skills with your little one as you make this recipe. For example, they can count the number of banana slices as you slice the bananas and count the number of pancakes as you make them.
Ages 4-5: Teach your child how to use a whisk to whisk together the wet and dry ingredients. Guide their hands to make a well in the dry ingredients, pour in the wet ingredients, and mix.
Ages 6-8: Ask your child to pre-measure the ingredients in preparation for mixing the dry and wet ingredients in separate mixing bowls.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
We first had these pancakes in Hawaii. However, since it is not in our budget to return to Hawaii as often as we would like to enjoy these Banana Pancakes, we can save money by making them at home!
More Breakfast Recipes
- Easy Chocolate Chip Muffins
- Tater Tot Breakfast Casserole with Bacon
- Make-Ahead Breakfast Burritos
- Strawberry Stuffed French Toast
- Sausage Rolls
- Eggs Benedict Breakfast Braid
- Red Velvet Buttermilk Waffles
- Buttermilk Sheet Pan Pancakes
- The Best French Toast Recipe
Banana Pancakes Recipe
- Griddle or skillet
- pastry brush
- measuring cups
- Liquid measuring cup
- Measuring spoons
- mixing bowls
- Spatula turner
- mixing spoon
- ice cream scoop
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ⅓ cup sour cream or Greek yogurt
- 3 large eggs
- 4 Tablespoons unsalted butter melted and cooled slightly
- ¾ teaspoon vanilla extract
- 1 Tablespoon vegetable oil
- 3 bananas sliced
- Additional bananas sliced
- Coconut Syrup
- Macadamia Nuts chopped
MAKE PANCAKE BATTER:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another medium bowl or large measuring cup, whisk together the buttermilk, sour cream, eggs, melted butter, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet ingredients
- Gently stir until just combined, do not over mix. The batter will be lumpy with a few flour streaks.
- Let the batter rest for 10 minutes.
PREP PANCAKE GRIDDLE:
- Preheat a pancake griddle or 12-inch nonstick skillet over medium heat for the last few minutes of the batter resting time.
- Add 1 teaspoon of oil to the skillet and heat until simmering. If you’re using a griddle, use a silicone pastry brush to spread the oil over the griddle.
- Fill a ¼ cup measuring cup or large ice cream scoop with batter and pour onto a hot griddle or skillet.
- Add several slices of banana to the top of each pancake.
- Cook for 2-3 minutes or until the edges are set and underneath is golden brown.
- Flip and continue cooking 1-2 minutes longer or until golden brown.
- Repeat with any remaining batter. Oil the skillet or griddle as needed.
- Serve immediately with additional banana slices, coconut syrup, and chopped macadamia nuts.
Both the buttermilk and sour cream gives these pancakes a super fluffy texture. I’m going to experiment with other fruits too.
These were so rich and flavorful! Will definitely be on regular rotation from here on out. 🙂
Tayler Ross says
We had these for breakfast this morning and they were ah-mazing! Everyone loved them and they will definitely be on our regular breakfast rotation!
Andrea M. says
I really like that you use slices of banana in the pancake instead of mashing it up in the batter. They look and sound absolutely fabulous! Can’t wait to dig in!
This recipe turned out perfectly! Ligh and fluffy with delicious banana flavor. I add maple syrup to the top and love every bite. Thanks!
Kristy Cordova says
Can you store th batter for later use, such as vacuum sealing it?
Jess Jankowski says
Hi Kristy, we recommend storing the batter before adding the liquid. We believe there may be a chemical reaction between the buttermilk and the baking soda if it is left to sit too long together.