Fluffy Banana Pancakes

Fluffy banana pancakes in 15 minutes! Light, buttery, and rich with banana flavor. Easy to make, freezer-friendly, and perfect for any meal!

6 Servings

Prep Time: 15 min Cook Time: 20 min Total Time: 35 min

https://www.biggerbolderbaking.com/how-to-make-banana-pancakes/

Ingredients

4 tablespoons (2 oz/57 g) butter

2 cups (10 oz/280 g) all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs (, room temperature)

2 cups (16 fl oz/ ½ litre/480 ml) buttermilk

1 teaspoon vanilla extract

2 medium ripe bananas, thinly sliced

Instructions

Step 1

Melt the butter in a small bowl and set aside to cool.

Step 2

Mix the flour, sugar, baking powder, soda and salt together in a large bowl.

Step 3

In a jug, whisk together the eggs, buttermilk and vanilla extract.

Step 4

Add the liquid to the dry mix and starting lightly mixing together. My trick is to stir it enough times to spell P.A.N.C.A.K.E.S, and then stop.

Step 5

Lastly, stir in the cooled butter leaving a few lumps in the batter.

Step 6

Put a heavy bottom frying pan or griddle on medium-low heat. Butter if you wish.

Step 7

Spoon ⅓ cup of batter per pancake and place on a few slices of bananas. Cook for roughly 3-4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))

Step 8

Flip and cook for another 1-2 minutes, or until brown.

Step 9

Enjoy with butter and maple syrup! Cover and store leftovers in the fridge for up to 3 days. Cooked pancakes also freeze well for up to 4 weeks.