Have a few past-their-prime bananas needing to fulfill their destiny? Banana Pancakes are a super yummy and easy way to use up mushy ‘nanners.

(Can you tell I have kids?)

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For 7 years I had an in-home daycare and these were hands-down my kiddos favorite lunch. I’d whip up a batch of silver dollar sized banana pancakes and there would nary be a crumb leftover.

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Not only are these easy to throw together any morning (or anytime of the day), they freeze beautifully as well! I often make a triple batch. Either the kids will eat them throughout the week or I will toss some in the freezer for another day.

It is always handy to have some ready to go breakfasts in the freezer!

(Real) maple syrup, bananas, walnuts… they all go so well with these pancakes. As does peanut butter.

Banana + peanut butter= match made in heaven!

I often make peanut butter sandwiches for the kids using the pancakes as the “bread”. A yummy little take on a classic! (works great in lunches)

Using fresh ground flour means these pancakes have an added boost of nutrition. (Yes, all-purpose works as well!) But to make these even healthier, replace the butter with applesauce. You (and your kids) will not notice the difference but the substitution makes it even better for you! (Eliminate the sugar if you are using sweetened applesauce)

Recommended: Why Fresh Ground Flour?

Time saving tip: use a blender or food processor to whip these up extra-quick!

I hope you and your family enjoy one of our family-favorite recipes!

Thank you for stopping by the homestead,

Until next time,
Melissa

Banana Pancakes

Turn those overripe bananas into delicious and easy to make banana pancakes! Great for breakfast, lunches, and freezer meals!

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Servings 12 4-inch pancakes

Ingredients

  

• 1 1/2 cups fresh milled wheat flour or all-purpose flour
• 2 tbsp sugar (eliminate if using sweetened applesauce)
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 small over-ripe banana, mashed
• 2 large eggs
• 1 cup milk or buttermilk
• 1/2 tsp vanilla
• 3 tbsp butter, melted or applesauce

Instructions

 

• Combine all ingredients except flour, mix well. I use a blender or a food processor. Small chunks of banana are okay.
• Add flour, mix until just combined.
• Heat griddle, cast iron pan, or non-stick pan over medium heat until hot. Grease with butter or oil. Pour 1/4 cup batter onto griddle, more or less depending on size of pancakes desired.
• When pancakes start to look dry around edges and bubbles begin to pop, flip. Check on underside after 1-2 minutes. Once golden, remove to serving plate and continue with remaining batter.
• Serve with maple syrup, bananas, nuts, or any other desired toppings.

Notes

To freeze: once cooked, place pancakes on single layer on cookie tray/sheet pan. Freeze for 1 hour. Take frozen pancakes and place in labeled freezer bag. Repeat as necessary until all pancakes are frozen.

This prevents pancakes from sticking together, therefore you can remove as many as needed when you want to thaw.