Pile up your plate with banana pancakes for the ultimate comforting start to the day.
They offer a slight tang from the buttermilk, but it’s tempered by a mild banana sweetness.
This is a failsafe formula for banana pancakes that are sure to yo.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
These strike just the right balance between banana presence and fluffy pancake personality.
Learn how to make banana pancakes, and serve up a tall stack this weekend for breakfast.
Pancakes can be refrigerated for up to four days and frozen for up to three months in the freezer.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
They can be reheated in the oven, microwave, toaster, or toaster oven.
Can You Make Banana Pancakes Ahead of Time?
Then, mix together the wet ingredients, cover, and store those in the fridge.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
When youre ready to prepare the pancakes, combine the two along with the melted butter.
Substitutions and Variations
Feel free to serve with an additional dusting of cinnamon or freshly ground nutmeg.
Gently whisk the buttermilk mixture and the melted butter into into the flour mixture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The batter should be lumpy.
Let batter sit for 3-5 minutes while you heat the pan.
Pour about 1/3 cup batter for each pancake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Flip pancakes and cook 2-4 minutes, or until golden.
Repeat process with remaining batter.
Add toppings and serve:
Serve pancakes with butter, fresh banana slices, and maple syrup.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
