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Banana Honeycomb Pancakes

Deliciously fluffy pancakes infused with ripe bananas and honey, perfect for breakfast or brunch gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
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 Can substitute with regular milk mixed with vinegar or lemon juice.
  • 1 large egg
  • 1 ripe banana, mashed Ensure it's ripe for natural sweetness.
  • 2 tablespoons honey
Cooking Ingredients
  • as needed Butter or oil for cooking

Method
 

Preparation
  1. Start by gathering all your ingredients, ensuring the banana is ripe.
  2. In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir to combine evenly.
  3. In another bowl, whisk together the buttermilk, egg, mashed banana, and honey until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; it's okay if the batter is a bit lumpy.
  5. Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil.
Cooking
  1. Ladle 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles start to form on the surface.
  2. Flip and cook for another 2-3 minutes until golden brown.
  3. Repeat until all the batter is used up. Serve your pancakes warm, topped with fruits, nuts, or a drizzle of honey.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a toaster or microwave with a damp paper towel for moisture.