Start the day off right with fluffy, warm, scrumptious pancakes. These banana pancakes pair perfectly with a cup of piping hot coffee for a satisfying breakfast. Just remember to share!

My kids often ask for pancakes in the morning. Of course, if they ask before I’ve had at least one cup of coffee, they might get a frown and something along the lines of, “just pour yourself a bowl of cereal!” But, if I’m caffeinated up, I’ll gladly whip up one of my “go-to” pancake recipes! And this is one of them, especially if bananas are sitting on my counter, nearing their expiration date. That’s a “win-win”! Kids get fed, and I feel good about not throwing food out!

This recipe has one unusual ingredient that you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Did you ever make an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar is often included in cakes and cookie batters, and as it reacts with the baking soda, it gives those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar; only enough is used to create a reaction without leaving the sharp taste vinegar is known for.

Making Banana Pancakes:

• Start by mashing the bananas with either a potato masher or a fork. Leave some small lumps for texture. Then add the milk, egg, vegetable oil, vinegar, and vanilla.
• In a separate bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Then add the dry ingredients to the wet ingredients and stir just until combined.
• Let the batter rest for 5 to 10 minutes. This gives the vinegar and baking soda time to react. You should see bubbles forming in the batter.
• While the batter is resting, heat the griddle to 325°F.
• Use a 1/3 cup measuring cup and scoop the batter onto the griddle. Allow the batter to cook for about 1½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.

Check out my other delicious pancake recipes:

• Blueberry Pancakes
• Fluffy Pumpkin Pancakes

The Perfect Griddle for the Perfect Pancakes: 

I’ve used this griddle for years. And it makes it incredibly easy to get perfectly cooked, golden-brown pancakes every time.  I also love that I can cook up to eight pancakes at a time!