Banana Pancakes
These banana pancakes are a huge hit in our house. They taste so good. This makes a huge batch so I usually end up freezing about half of them. (See the recipe notes below for how to freeze). That way, when they kids say they want banana pancakes on busy mornings before school, I can just pull these bad boys out of the freezer. I thaw them in the microwave and their good to go. My two younger ones ask for them almost every morning.
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When making pancakes you need a good griddle. I have an awesome griddle. It is non stick so I don’t ever have to grease the griddle. Also, the handles are removable so it is super easy to clean and store. You also need a good pancake flipper. I love these turners. They are silicone so they don’t scratch your griddle and they are dishwasher safe, which is pretty much a must.
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Banana Pancakes
- Total Time: 25 minutes
- Yield: 18 pancakes 1x
Description
Banana pancakes are a favorite in our house. They are a great way to use up those overripe bananas and they freeze really well. They are my son’s favorite and are great for any meal of the day.
Ingredients
- 1/4 cup unsalted butter
- 3 large eggs
- 1 1/2 cups whole milk
- 1 cup sour cream
- 1 teaspoon pure vanilla
- 2 tablespoons brown sugar
- 2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 overripe bananas, mashed
Instructions
- Melt butter in the microwave and set it aside to cool.
- Preheat oven to 200 degrees Fahrenheit and place a parchment lined cookie sheet in the oven. You will use this to keep your cooked pancakes warm while you are cooking the rest of them.
- Preheat griddle to 325 to 350 degrees Fahrenheit.
- In a large bowl, lightly beat the eggs. Add cooled butter, milk, sour cream, pure vanilla and brown sugar.
- In a separate large bowl sift together flour, baking soda, baking powder and sea salt.
- Pour dry ingredients into the wet ingredients and stir. Don’t over mix.
- Add mashed banana and stir until combined.
- For each pancake scoop 1/4 cup batter onto griddle. Cook pancakes until you see bubbles forming. Between 2 to 3 minutes. Flip pancakes over with a turner and cook about another 2 minutes.
- Once you have a batch done, place them on your cookie sheet that is in your 200 degree oven and cover with foil in order to keep them warm while you finish cooking the rest of the pancakes. Serve with butter and pure maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
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