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Banana Pancakes. Light & fluffy, these banana pancakes are the perfect combo of banana bread & buttermilk panckes. Start your morning with this easy recipe!

Light Fluffy Banana Pancakes

These light & fluffy banana pancakes are like banana bread in pancake form. Super moist, filled with vanilla & cinnamon flavor - Start your morning with this easy recipe!
Course Breakfast
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 Pancakes
Calories 97 kcal
Author Fiona Dowling

Ingredients

  • 2 medium sized very ripe bananas , mashed until no lumps remain
  • 2 tablespoons melted butter , cooled to room temperature
  • 1 large egg , room temperature preferred
  • 1 cup buttermilk ,room temperature preferred*
  • 2 teaspoons vanilla
  • 1 cup plus 2 tablespoons all-purpose flour , spooned and leveled
  • 1/2 - 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar
  • butter or non-stick cooking spray

Instructions

  1. In a medium-sized bowl whisk together the bananas, melted butter, egg, buttermilk & vanilla until well combined. Set aside.
  2. In a separate large bowl, whisk the flour, cinnamon, baking powder salt & brown sugar. 
  3. Fold the wet ingredients into the dry ingredients using a large wooden spoon or rubber spatula until just combined.
  4. Turn on a griddle to 350F degrees or heat a large frying pan to medium heat. Lightly grease with butter or non-stick cooking spray.  
  5. Pour about 1/4 cup of batter onto the griddle or pan for each pancake. Cook for about 2-4 minutes until small bubbles begin to form on the uncooked side, then flip the pancakes and continue cooking for about 2-3 minutes until both sides are golden brown.

  6. Coat griddle/frying pan with butter or non-stick cooking spray between each pancake batch.
  7. Serve immediately either plain, with maple syrup, fresh fruit or your favorite pancake toppings.

Recipe Notes

*If you don't have buttermilk on hand, add 1 tablespoon of distilled vinegar to a liquid measuring cup. Then fill with milk to the 1 cup measuring line and leave to site for 5-10 minutes to let the milk sour.

**Recipe will make about 10-12 pancakes, or enough for 3-4 people.