Banana Pancakes

These look great, but I'm here to share a shockingly simple & satisfying alternative: mash one banana, mix in one egg, and pour into a pan and proceed as you would a regular pancake. Which it surprisingly resembles.

Very tasty pancake. Years ago I discovered powdered buttermilk in the baking aisle and now there is always a container in the fridge for occasions like this.

For an extra banana kick, slice a banana and lay the slices on top of the batter after you've poured it in the pan, but before you've flipped them. They'll caramelize a bit as the top fries after you flip them.

Also works with waffles and takes care of a lot of black bananas. The recipe also halves nicely. If you don't have buttermilk, 1 teaspoon of lemon juice in a cup of milk does the trick. Use within 10 minutes.

Happened to have everything needed for this recipe so I made for Sunday morning breakfast when i saw it pop up in the app! Delicious and fluffy with crispy edges. I like the mashed banana rather than slicing and adding into the pancakes. Definitely recommend.

This is almost identical to many old fashioned buttermilk pancake recipes from the 1950s. You can actually swap out the bananas for many other fruits like blueberries, etc. The key to the lightness is the reaction between the acidic buttermilk and baking soda base, combined with the baking powder. That creates the bubbly airy batter. It’s a great classic recipe for light pancakes.

I make a similar pancake with good old Aunt Jemima mix (the one where you add an egg and oil.) I add mashed banana, wheat germ, and as much milk as it takes to achieve the desired consistency. They're always a hit in my family.

These turned out great! If I made them again, I’d add cinnamon and vanilla to the batter.

Made the recipe as written and this is definitely a keeper! I used two medium very ripe bananas. The batter is on the thick side so I had to use lower heat and cook longer than I do for my usual, less thick pancake recipe. I added fresh blueberries to half the batter and that was a hit. Melt the butter first so it has a bit of time to cool while you measure the other ingredients.

Great and easy recipe. These pancakes are light, fluffy and delicious. I’ll never go back to mixes. I made my own buttermilk with lemon juice, which gave the pancakes a subtle citrusy taste. I added a little vanilla and garnished with creamy Irish butter and real maple syrup. Nice weekend breakfast for the family.

I started making pancake batter using very very ripe bananas, several decades ago, when a family member was no longer able to eat any oils. I always keep a few in the freezer. I've found them to be so sweet, that I never add any sweetener. And... I've also found that I don't need to add any salt. I do often add fruit - - apples, strawberries, or my favorite: cranberries. Enjoy!

Pancakes were delicious--not at all cakey or tough. I subbed 1/4 cup 2% greek yogurt combined with whole milk for the buttermilk. Definitely would do that again.

Add cardamom…my experience - no need brown sugar - sweetened by banana…

Nice flavor, but I guess we are not a thick cakey pancake family—that’s what these are. Too much baking powder, too much flour. Made these to the recipe this morning and they were pretty okay right off the griddle, but wait a minute and they get heavy and dry. Easily overcooked. We prefer a little more tender, springy, thinner pancake—which could probably be achieved by reducing baking powder, reducing flour a little and separately whipping the egg whites and folding those in.

Prefer adding sliced bananas to batter just before flipping, when batter is a little drier. Then banana slices caramelize, adding more flavor.