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Best served warm right off the griddle.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
Freeze cooked pancakes between sheets of parchment paper in a sealed bag for up to 1 month.
Variations:
Add chocolate chips or chopped walnuts to the batter for extra flavor.
Substitute buttermilk with a mix of milk and lemon juice (¾ cup milk + 1 tsp lemon juice, let sit 5 minutes).
Make them mini-sized for kids or brunch spreads.
FAQ:
Q: Can I use whole wheat flour?
A: Yes! You can replace half or all of the all-purpose flour with whole wheat flour for a heartier version.
Q: What if I don’t have buttermilk?
A: Mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes to mimic buttermilk.
Q: Can I make the batter ahead?
A: It's best cooked fresh, but you can mix the dry ingredients ahead and combine with wet ingredients right before cooking.
These banana pancakes are the perfect blend of tender texture and rich flavor—sure to become a breakfast favorite in your home! Let me know if you want a sugar-free or flourless version too.
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