These fluffybanana pancakes are easy to make and have a moist texture with light banana flavor! Freezer-friendly so you can have homemade pancakes anytime.
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 8
Ingredients
¼cupunsalted butter, melted (plus more for the griddle)
Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the milk and butter and stir just until combined. Mix in the mashed bananas, eggs, and vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add another Tablespoon flour. You can mix chocolate chips in here if desired.
Coat the griddle (or skillet) with butter. Pour 1/4 cup batter onto the heated griddle. You can add a few sliced bananas on top if desired. Cook until bubbles appear, about 2 minutes. Flip and cook the other side for 1 minute, or just until lightly browned.
Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.
Notes
Buttermilk syrup: I made a homemade buttermilk syrup to go on top and it took them over the top! Make half a batch to pour on top and you'll be in heaven.Hawaiian: To make these similar to ones you'll find in Hawaii, add some chopped macadamia nuts to the batter and sprinkle on top at the end with the buttermilk syrup. Freezer tip: Let cool and then place in a large zip-top bag. Store in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.Storage: Keep leftovers stored in an airtight container in the fridge up to 4 days. Pop them in the toaster or the microwave to reheat. 30 seconds in the microwave will soften them up again.