This recipe was born out of desperation. You know the scene: a bunch of bananas on the counter, so speckled and brown they’re practically waving a white flag. My frugal heart can’t bear to toss them, but banana bread feels like a whole production. So, one lazy Sunday, I mashed them straight into my pancake batter. What emerged from the skillet were the most tender, fragrant, and deeply satisfying pancakes I’d ever made. They taste like a hug feels. They’re now the most-requested recipe in my house, and the only reason I ever let bananas get that ripe on purpose.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 3-4 people | Easy |
Why You’ll Love This Recipe
- Zero waste hero. This is the ultimate destination for those sad, overripe bananas.
- Naturally sweeter. The bananas mean you can easily cut back on the added sugar in the batter.
- Insanely moist. The banana puree gives these pancakes an almost custardy interior that is just divine.
Grab These
- 2 cups all-purpose flour
- 1 tablespoon brown sugar (you can use less if your bananas are very ripe)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large, very ripe bananas (the blacker, the better)
- 2 large eggs
- 1 ½ cups buttermilk
- ¼ cup melted unsalted butter, plus more for the griddle
- 1 teaspoon vanilla extract
Let’s Make It
Let’s talk bananas first. You want them ripe. I’m talking spotted, soft, and super fragrant. None of this barely-yellow business. The flavor is just deeper and sweeter. Peel them and throw them into a medium bowl. Mash them with a fork until you have a chunky puree. A few lumps are totally fine—they’ll give you little pockets of intense banana flavor.
To the mashed bananas, add the eggs, buttermilk, melted butter, and vanilla. Whisk it all together until it’s combined. It might look a little curdled because of the banana, but that’s A-okay.
In your large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Pour the wet banana mixture into the dry ingredients. Now, channel all your willpower and fold gently. I mean it. Stop folding when the last streak of flour disappears. This batter will be thicker than your standard pancake batter, and that’s exactly what we want. Let it rest for 5 minutes while you heat your griddle over medium heat.
Butter the griddle and dollop the batter on using your ⅓-cup measure. Because it’s thicker, you might need to spread it out just a tiny bit with the back of the cup. Cook them a touch lower and slower than the other pancakes. You’ll see the edges set and bubbles form. Wait for those bubbles to pop and stay popped before you flip. The second side will take a minute or two less than the first. You’re aiming for a deep golden brown.
Nutritional Facts (Per Serving, 2 pancakes)
| Nutrient | Amount |
|---|---|
| Calories | ~ 380 kcal |
| Protein | 10g |
| Carbohydrates | 60g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 18g |
| Note: Values are estimates |
Variations & Add-Ins
- Banana Nut: Fold in ½ cup of chopped, toasted walnuts or pecans into the batter right at the end. The crunch is everything.
- Chocolate Chip Banana: A classic for a reason. Sprinkle chocolate chips over the pancakes once they’re on the griddle.
- Tropical Twist: Add ¼ cup of shredded unsweetened coconut and a tablespoon of chopped macadamia nuts to the dry ingredients.
Serving Ideas
- My favorite way: with a generous slather of peanut butter and a drizzle of maple syrup. The salty-sweet-banana combo is unreal.
- For a real treat, caramelize some sliced bananas in a pan with a tablespoon of butter and a sprinkle of brown sugar and spoon that over the top.
- Simply with a pat of salted butter and a dusting of cinnamon sugar. Let the banana flavor shine.
Storage & Reheating
Same deal as the others! Cool on a rack, then store in the fridge or freezer. They reheat beautifully in the toaster. The banana makes them extra moist, so the oven or toaster is definitely the way to go to revive a crisp edge.
My Two Cents
Do not overmix this batter. I’m saying it again because the thickness of it will make you want to keep stirring to smooth it out. Resist! Overmixing is the enemy of tenderness here. A few lumps are your friends.
You Asked, I’m Answering
“Can I use less ripe bananas?”
You can, but you’ll sacrifice a lot of the sweetness and that deep, classic banana flavor. The really ripe, spotted ones are what make these pancakes special.
“My pancakes are gummy in the middle. What happened?”
This usually means the heat was too high. The outside cooked too fast, before the dense, banana-filled interior could catch up. Next time, lower the heat and give them a little more time. Low and slow wins the race here.