Hawaiian Banana Pancakes bring the taste of the tropics to your breakfast table! A delicious and filling recipe that can easily be made any morning of the week.
Hawaiian Banana Pancakes
When my husband and I visited Hawaii recently we ate breakfast at the “Hukilau Cafe” in Laie on Oahu. This was one of my FAVORITE breakfast places when I lived there, namely because of their decadent banana pancakes. I crave them like crazy, and ever since returning home I’ve been trying to find a way to replicate this recipe. I tried all kinds of complicated recipes and in the end, simplicity won out. These banana pancakes tasted just like the ones we had at Hukilau Cafe (ok, maybe not just like them because, let’s be honest, there is no duplicating the amazing-ness of the ORIGINAL, but they are really close). They are a wonderful little taste of Hawaii in less than 10 minutes. Whip these up, turn on a little Jack Johnson, and cue “Banana Pancakes.” I am pretty sure these are the pancakes he wants to make when he pretends it’s the weekend!
Tropical Toppings for Banana Pancakes
Since this banana pancakes recipe is so simple, you’re free to go nuts with toppings. We love to create a pancake bar on lazy Saturday mornings, where I keep the banana pancakes coming while my husband supervises the topping station. Try chopped macadamia nuts, sliced bananas, shredded toasted coconut, diced pineapple, our creamy Coconut Yogurt Syrup or of course, plenty of rich maple syrup. These pancakes are so sinfully sweet and delicious, you will love them!
Tips for Light and Fluffy Pancakes
- Make sure to mash one banana in the pancake mixture, then gently place the sliced bananas onto the pancake batter while it cooks. The sliced bananas cook right along with pancake giving the sliced bananas a slightly browned, caramelized coating.
- If you don’t want to take the time to make homemade pancakes, Krusteaz Buttermilk Pancake mix is actually a terrific way to get fluffy pancakes without a lot of fuss.
- Don’t over-mix the pancake batter! In this rare instance, a few lumps are okay. The more you stir, the less fluffy your pancakes will turn out.
- Grease your hot griddle with a cold stick of butter or cooking spray to avoid sticking.
- I like to use an ice cream scoop or measuring cup to ladle batter onto the griddle. This ensures they all turn out roughly the same size so there’s no fighting for the biggest pancake (or is that just in my house?)
- You’ll know it’s time to flip the pancake when the little bubbles on top of the batter start to pop. Then once you turn them, they only need to cook another minute or two. You’ll have golden delicious, banana pancakes in no time!
What to Serve with Banana Pancakes
Banana Pancakes are yummy enough to stand all on their own, or feature them with bacon or sausage in a huge breakfast feast. Try a few of our favorite breakfast recipes to serve alongside these tantalizing hot cakes.
- Omelet in a Bag
- Make Ahead Breakfast Parfaits
- California Breakfast Casserole
- Easy Breakfast Casserole
- Perfect Veggie Omelets
How to Make Banana Pancakes
- Mix flour, sugar, soda, and salt together in a large bowl.
- In a separate bowl, whisk the buttermilk, egg, and and vanilla extract together.
- Pour buttermilk mixture into the dry ingredients and stir.
- Stir in the mashed bananas.
- Heat griddle to medium heat (approximately 375 degrees).
- Pour 1/4 to 1/3 of batter on the griddle for each pancake (depending on the size you want the pancakes).
- Place banana slices on top of the batter while it cooks, then carefully flip to cook on the other side.
- Serve with butter and hot maple syrup.
- Electric Griddle