Ultra moist, fluffy, banana pancakes, spiced with warm cinnamon, rich brown sugar and studded with crunchy nuts makes a perfect Sunday breakfast. You can also swap out the nuts for chocolate chips, blueberries, or your favorite mix-in, and top them with fruit, whipped cream or classic maple syrup. Whether you make mini silver dollar pancakes or larger plate sized pancakes, these fool-proof pancakes are so simple to make and come out light and delicious, every time.
The ripeness of your bananas will determine how naturally sweet your pancakes are, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means it is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for this recipe!
If you're anything like me, you forget to plan ahead and buy the bananas in advance so they can ripen to the perfect level. Watch my video below for my trick to get you perfectly ripe, super sweet and soft bananas for the recipe, by releasing the natural sugars in the oven at a low temperature.
Chocolate chip banana pancakes anyone? You can create just about any flavor with this recipe using mix-ins of your choice. Try them with whole wheat flour, blueberries for a healthy alternative.
Or don't use any mix-ins at all and spread a little peanut butter between the layers.
Banana Nut Pancakes
Yield: 10 pancakes (or 20 silver dollar pancakes)
- 1 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2-1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup very ripe banana, mashed
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2-1 teaspoon vanilla extract
- 3/4 cup buttermilk (click here for my homemade buttermilk substitute)
- 1 cup chopped nuts, chocolate chips, blueberries, or mix-in of your choice
- non-stick spray or butter for griddle/pan
- sliced bananas, maple syrup, whipped cream, etc. for topping, optional
Place a non-stick skillet over medium-low heat. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a small bowl and gently whisk to combine. Whisk the mashed banana, melted butter or oil, egg and vanilla into buttermilk. Pour the flour mixture into the milk mixture and gently whisk until just combine. mix in chopped nuts or mix-ins of choice. The batter should be thick and slightly lumpy. Do not over beat the batter. Let batter sit about 5 minutes.
Grease griddle/pan. Pour 2 tablespoons of batter 1-2 inches apart on pan for mini silver dollar size pancakes, or 1/4 cup batter for larger pancakes. Cook low and slow, so your pancakes do not end up mushy in the centers.
Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath. Cook until golden on bottom. This will take less time than the first side to cook, about 1 minute. Repeat with the remaining batter. Serve warm with butter and syrup.