Banana pancakes. We can’t think of a better way to start a weekend morning (or weekday morning for that matter) than with a fresh stack of these banana pancakes, complete with butter, a sprinkle of chocolate chips, and a drizzle of maple syrup. Bananas, chocolate, and walnuts make for a marvelous combo, especially in pancakes!
Just The Right Amount Of Banana
This banana pancakes recipe has the perfect amount of banana-ness (just two spotted, very ripe bananas will do the trick). Plus not only do they give these pancakes the perfect subtle banana flavor, they contribute a little moisture to the pancakes as well– perfection!
The banana bread aspect isn’t the only awesome part of these pancakes, however– there’s one other secret ingredient: sour cream. Incorporating sour cream into pancake batter creates the most delightfully fluffy, soft, moist, and thick cakes ever. It’s seriously amazing. You’ll never be able to go back to pancakes from the box.
Recipe Ingredients
- bananas
- buttermilk
- eggs
- full-fat sour cream
- unsalted butter
- sugar
- vanilla
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- semi-sweet chocolate chips
- maple syrup
How To Make Banana Bread Pancakes
1– Make the batter. Mash your bananas (we do this in a large mixing bowl to reduce dishes), and then add all of the wet ingredients to the same bowl, including the buttermilk, eggs, sour cream, butter, sugar, and vanilla. Mix until smooth and add all of the dry ingredients including the flour, baking powder, baking soda, and salt until just combined. Fold in the semisweet chocolate chips and chopped walnuts until just combined, and your batter is ready to go!
2- Cook the banana bread pancakes. Warm a skillet to medium-low, or a griddle to 250-275°F, and melt a pat of butter on the surface. Spread the butter around the surface, and then use a 1/3 cup measuring cup to scoop, pour, and spread the batter onto the warmed and buttered surface. If your batter is on the thick side, use the measuring cup to spread it around slightly. Repeat multiple times if using a griddle, being careful not to overcrowd the pancakes.
3- Flip and serve. After the pancakes have cooked for 2-3 minutes, and are a deep golden brown on the bottom surface, flip them. Cook for an additional 1-2 minutes, and transfer to a plate. Repeat with the remaining batter. Serve pancakes hot with butter, warm maple syrup, and an extra sprinkle of chocolate chips.
Variations & Substitutions
While we love these banana pancakes as is, they would be equally as great with a few tweaks. Full-fat sour cream is our favorite to use here, but full-fat plain Greek yogurt also works. We’ve had success using white whole wheat flour for up to 50% of the flour in this recipe for a heartier pancake, and light brown sugar can be substituted for the granulated sugar for a more caramelized-tasting pancake.
FAQs
Cook your pancakes until the top is covered in bubbles that begin to pop and the bottom surface is a deep golden brown, about 2-3 minutes.
The batter may have been overmixed, which can make for tough, flat pancakes. Or your baking powder may be expired, which would definitely make for flat pancakes.
Black bananas (overly ripe bananas) will work in this recipe.
Sounds like you’re flipping your pancakes too soon. A pancake that is properly cooked before flipping should stay together no problem.
Storage Instructions
If you end up with leftover pancakes (usually not a problem at our house), let them cool completely before storing them in an airtight container. Pancakes will keep in the refrigerator for 3-4 days. Our favorite way to reheat pancakes is a quick run in the toaster for nicely crisped edges.
Banana Pancake Recipe
Ingredients
- 2 very ripe bananas, mashed
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1/2 cup full-fat sour cream
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips, plus more for topping
- 1/2 cup chopped walnuts (optional)
- 1/4 cup unsalted butter, softened to room temperature
- maple syrup, for serving
Instructions
- In a large bowl, whisk together the mashed bananas, buttermilk, eggs, sour cream, butter, sugar, and vanilla. Add all of the dry ingredients at once, including the flour, baking powder, baking soda, and salt, and mix all at once until just combined. Fold in the walnuts and chocolate chips until just combined– it's okay if there are still lumps in the batter.
- In a skillet heated to medium-low heat, or on a griddle heated to 250-275°F, melt roughly 1/2 Tablespoon of butter and spread around the surface with a spatula. Using a 1/3 cup as a measure, scoop the pancake batter onto the skillet, and spread around slightly with the measuring cup if needed. Let cook for 2-3 minutes, until the top is covered in bubbles and the bottom surface is a deep golden brown, then carefully flip. Let cook another 1-2 minutes, until fully cooked all the way through. Repeat with remaining batter.
- Serve pancakes hot and top with syrup, butter, extra banana slices, or chocolate chips.
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