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Banana Honeycomb Pancakes

Light and fluffy pancakes infused with sweet banana flavor, perfect for breakfast or brunch gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Ensure at room temperature; or mix 1 tbsp lemon juice/vinegar in a cup of milk.
  • 1 large egg
  • 1 large ripe banana, mashed
  • 2 tablespoons honey
Cooking Ingredients
  • Butter or oil for cooking

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, combine the buttermilk, egg, mashed banana, and honey. Whisk until smooth.
  3. Pour the wet ingredients into the bowl with dry ingredients. Gently mix until just combined, being careful not to over-mix.
  4. Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
Cooking
  1. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
  2. Repeat the process until all batter is used. Serve the pancakes warm with your favorite toppings.

Notes

For perfect pancakes, don’t overmix the batter and let it rest for about 5 minutes before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2 months.