Easy Banana Pancakes from Scratch
This from scratch banana pancake recipe is a must try! It only has 7 ingredients, and is a great way to use up those overripe bananas sitting on the counter.
I don’t know about you, but I can never get through a bunch of bananas without a few getting overripe. That being said, we make a lot of banana bread in our home, but sometimes I like to mix it up a little bit. That’s where this recipe for from scratch banana pancakes came from!
What You’ll Need:
- Mixing Bowl – any medium sized mixing bowl will do. I just use the bowl from my Kitchenaid mixer.
- Whisk
- Measuring cups and spoons
- Griddle or Large Skillet – I like to use my 12 inch cast iron skillet because it holds the heat in consistently.
Ingredients:
- All Purpose Flour
- Baking Powder – be sure to check the date! This is what will make your pancakes rise, and if your baking powder is expired you’ll be stuck with stodgy pancakes.
- Salt
- Cinnamon
- Brown Sugar – this is optional, but I like to add it for a little added sweetness
- 2 Bananas – these bananas need to be very ripe to overripe.
- Milk – can be substituted for buttermilk if you prefer buttermilk pancakes.
How to Make Banana Pancakes from Scratch:
- Whisk together flour, baking powder, salt, cinnamon, and brown sugar in a large mixing bowl.
- In a separate bowl, mash up bananas.
- Add bananas to the mixing bowl with dry ingredients.
- Add milk, and whisk until incorporated.
- Heat skillet or griddle over medium low heat.
- Add butter or oil to pan to prevent pancakes from sticking.
- Using 1/4 cup measuring cup, add batter to the pan. Be careful to not overcrowd the pan.
- Let cook until bubbles start to appear on the top of the pancakes, and the bottoms are golden brown.
- Flip, and continue to cook until bottom is golden brown.
- Serve and enjoy!
Variations to Try:
- Chocolate Chip – If you want to make these from scratch banana pancakes feel even more special, you can add 1/3 cup of chocolate chips to the batter.
- Banana Bread – If you want these pancakes to be reminiscent of banana bread, add 1/3 cup chopped walnuts.
- Mini Banana Pancakes – follow the same recipe outlined below. Once mixed, add your batter to a 1 gallon zip top bag. Push the batter toward one of the bottom corners, and clip the edge off the corner. Use the bag like a piping bag to pipe small pancakes into your skillet and cook as normal.
Tips and Tricks for Making Pancakes:
- Use a measuring cup to measure out your batter. I like to use a 1/4 cup measuring cup to keep my pancake size consistent. This will allow all of the pancakes to cook at the same speed too, so nothing gets burnt.
- Whenever you make pancakes, regardless the recipe, the key is having a low temperature on your pan. While it might be tempting to turn the heat up to speed the cooking time, you’ll probably end up with burnt pancakes on the outside, and uncooked batter on the inside.
Best Banana Pancakes from Scratch
This simple recipe is a real crowd pleaser! It's also a great way to use up overripe bananas.
Equipment
- Large Mixing Bowl
- Whisk
- Griddle or Skillet
Ingredients
- 1 ½ cup all purpose flour
- 3 ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. brown sugar optional
- ½ tsp. cinnamon
- 2 bananas very ripe
- 1 cup milk
Instructions
- Whisk together flour, baking powder, salt, cinnamon, and brown sugar in a large mixing bowl.
- In a separate bowl, mash up bananas.
- Add bananas to the mixing bowl with dry ingredients.
- Add milk, and whisk until incorporated.
- Heat skillet or griddle over medium low heat.
- Add butter or oil to pan to prevent pancakes from sticking.
- Using 1/4 cup measuring cup, add batter to the pan. Be careful to not overcrowd the pan.
- Let cook until bubbles start to appear on the top of the pancakes, and the bottoms are golden brown.
- Flip, and continue to cook until bottom is golden brown.
- Serve and enjoy!
Tried this recipe?Let us know how it was!
