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Banana Pancakes

Banana Pancakes -  fluffy, tender banana-infused pancakes made primarily from ripe bananas, flour, eggs, buttermilk, vanilla and nutmeg. Super easy and tasty breakfast meal. You will never ever use boxed pancake mix again!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 - 8 pancakes
Calories 331kcal
Author Imma


  • 2 medium bananas mashed
  • 2 cups (256 g) flour
  • ¾ teaspoon (4.3 g) salt
  • 3 tablespoon sugar
  • 2 teaspoons (9.20 g) baking powder
  • 1 teaspoon (4.60 g) baking soda
  • 1/4 -1/2 teaspoon grated nutmeg (optional)
  • 2 eggs , yolks and egg white separated
  • ½ teaspoon (2 g) vanilla extract
  • 1 3⁄4 cups (320 g) buttermilk (See notes for substitute)
  • 1/4 cup melted butter
  • melted butter or oil for panfrying


  • Add peel bananas into a bowl, then mash using a potato masher or the dinner fork Leave the bananas as chunky or as smooth as you prefer. You may leave the bananas as chunky as you like or puree.
  • In a large bowl combine flour, salt, sugar, baking powder , baking   soda and nutmeg (if using any), whisk to fully combine.
  • Whisk in eggs,  buttermilk and vanilla into the bowl of mashed bananas. Thoroughly mix. If you like fluffy pancakes , separate the egg whites from the yolk and only add the yolk . Whisk  egg whites  until soft peaks form . Set aside 
  • Then add to flour mixture , mix as little as possible until fully combine.
  •  Slowly fold in melted butter , you will have a thick batter. Do not over mix, it makes the pancakes tough.
  • Finally fold in  eggs whites until fully combine. Set batter aside until ready to use .
  • Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.
  • Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of pancake starts to brown about 2-3 minutes.
  • Flip and cook the other side for another minute or two until golden brown. Repeat until pancake mixture is finished.
  • Remove and serve immediately with syrup and/or butter.


Calories: 331kcal | Carbohydrates: 55g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 664mg | Potassium: 556mg | Fiber: 2g | Sugar: 18g | Vitamin A: 370IU | Vitamin C: 3.4mg | Calcium: 258mg | Iron: 2.4mg