Ingredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup mashed ripe banana (about 2 small bananas)
2 tablespoons melted unsalted butter, plus more for greasing griddle
1 large egg
¾ cup buttermilk
¼ cup packed brown sugar (preferably dark brown sugar)
1 teaspoon pure vanilla extract
Optional for serving: butter, maple syrup, sliced banana, walnuts, chocolate chips
Instructions
- In a large mixing bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk together mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
- Heat a griddle or large skillet over medium-low heat and lightly grease with butter.
- Scoop about ⅓ cup of batter per pancake onto the griddle, gently spreading to form circles.
- Cook until small bubbles appear on the surface and edges look set, then flip and cook for another 1–2 minutes until golden and cooked through.
- Serve warm with your favorite toppings.
Notes
- Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
- Substitute buttermilk with milk plus lemon juice or vinegar if needed.
- Stir in chocolate chips or chopped nuts for variety.
- Store leftovers in an airtight container for up to 3 days or freeze for 2 months.
- Reheat in toaster, microwave, or skillet over low heat.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 12g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
