Yummy Banana Pancakes
Delicious banana pancakes with wholesome whole wheat flour and ripe bananas, perfect for a hearty breakfast or brunch that everyone will love.
Ingredients
Instructions
- Beat 3 eggs until light.
- Add 3 cups buttermilk, 3 tablespoons softened butter, and mashed banana.
- Combine the dry ingredients with the liquid ingredients.
- Cook on a medium hot griddle until golden brown.
- Serve and enjoy your delicious banana pancakes.
Tips & Substitutions
For fluffier pancakes, let the batter rest for about 10 minutes before cooking. You can substitute half of the all-purpose flour with oat flour for a different texture. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5-10 minutes. This recipe is perfect for using up ripe bananas!
Serving Suggestions
Serve these delicious banana pancakes with a drizzle of maple syrup, a dollop of whipped cream, or fresh fruit on top. They pair beautifully with Virginia'S Congealed Lime Salad for a refreshing brunch. For a hearty breakfast, consider adding crispy bacon or sausage on the side to balance the sweetness.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over low heat until warmed through. You can also freeze pancakes by layering them with parchment paper and storing them in a freezer bag for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Yummy Banana Pancakes contains roughly 77 calories, with 1g protein, 13g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes vegan?
Yes, you can make this recipe vegan by substituting the eggs with flaxseed meal or applesauce and using a plant-based milk instead of buttermilk. For the butter, use a dairy-free alternative. This will maintain the moisture and texture of the pancakes.
What can I do if my batter is too thick?
If your pancake batter is too thick, gradually add a little more buttermilk until you reach your desired consistency. Remember, the batter should be pourable but still thick enough to hold its shape on the griddle.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chopped walnuts or dark chocolate chips can enhance the flavor and texture of your pancakes. Just fold them into the batter after combining the wet and dry ingredients, and adjust cooking time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).