Banana Pancakes

Tender crumb, rich flavor.

Why You'll Love This Recipe

• Tall fluffy pancakes with real banana flavor.
• Uses up overripe bananas — no waste.
• Family-friendly weekend breakfast.
• Freezer-friendly meal prep.
• Naturally sweet — less syrup needed.

Ingredient Notes

• Buttermilk + baking soda is what gives the lift.
• Real banana for sweetness, not just flavor.

Ingredient Substitutions

• Add ¼ cup chocolate chips or chopped pecans.
• Whole wheat pastry flour for half the AP.
• Greek yogurt + milk if no buttermilk.

Equipment Needed

• Nonstick skillet or griddle
• Mixing bowls
• Whisk
• ¼-cup scoop

Prep Tips

• Mash bananas with a fork — small lumps are fine.
• Whisk dry ingredients before adding wet for even rise.

Instructions

1. 1

   Gather and prep: 1 ripe banana, 1 large egg, 1 cup flour, 1 cup milk, 1 baking powder, 2 tbsp butter. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Mash bananas.

3. 3

   Whisk with egg, milk, flour, baking powder.

4. 4

   Cook on griddle, flip when bubbly. Cool on a rack before slicing — most baked goods set as they cool.

Artsi Pro Tips

• Use very ripe (black-spotted) bananas for sweetness and easy mashing.
• Medium heat — high burns the sugar in the banana before the inside cooks.
• Don't overmix — the more you stir, the tougher the pancake.

Common Mistakes

• Overmixing — tough, dense pancakes.
• Pan too hot — burnt outside, raw middle.
• Flipping more than once — squashes out air.
• Stacking immediately — soggy from steam.

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