Easy Banana Pancakes

Instructions

Step 1 In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. /n
Step 2 In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. /n
Step 3 Stir the mashed bananas into the wet ingredients, mixing until evenly incorporated. /n
Step 4 Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined; do not overmix. /n
Step 5 Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. /n
Step 6 Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2–3 minutes. /n
Step 7 Flip the pancakes and cook for another 2–3 minutes until golden brown and cooked through. /n
Step 8 Transfer pancakes to a plate and keep warm while repeating with the remaining batter. /n
Step 9 Stack the pancakes, top with fresh banana slices and chopped pecans if desired, and drizzle generously with maple syrup before serving.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a single layer before transferring to a freezer-safe bag for up to 2 months. Reheat in a toaster, skillet, or microwave until warmed through, and serve with fresh toppings for best flavor.