Banana Pancakes Recipe
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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Keyword: bananas, buttermilk, pancakes
Servings: 6 people
Calories: 437kcal
Cost: $3.52
Griddle or skillet
pastry brush
measuring cups
Liquid measuring cup
Measuring spoons
mixing bowls
Spatula turner
mixing spoon
ice cream scoop
whisk
BANANA PANCAKES:
- 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
FOR SERVING:
- 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.
MAKE PANCAKES:
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.
Serving: 2pancakes | Calories: 437kcal | Carbohydrates: 61g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 592mg | Potassium: 568mg | Fiber: 3g | Sugar: 22g | Vitamin A: 667IU | Vitamin C: 5mg | Calcium: 218mg | Iron: 3mg