I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!—Lori Stevens, Riverton, Utah
Fluffy Banana Pancakes Recipe photo by Taste of Home
In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.
Test Kitchen variations
Fluffy Strawberry Pancakes Replace chopped bananas with 3/4 cup chopped fresh strawberries; proceed as directed.
Fluffy Peach Pancakes Replace chopped bananas with 3/4 cup chopped fresh or frozen peaches; proceed as directed.
Fluffy Blueberry Pancakes Replace chopped bananas with 3/4 cup chopped fresh or frozen blueberries; proceed as directed.
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