Banana Almond Pancakes

Alright, picture this: it’s a Sunday morning, the smell of ripe bananas hanging in the air, and a stack of fluffy pancakes sizzling on the griddle. I remember those cozy mornings from my childhood when my mom would whip up something similar, and the whole kitchen felt like a warm hug. These Banana Almond Pancakes take me right back to those simpler times—sweet, nutty, and perfectly soft. They’re a little bit fancy but totally doable, making any weekend feel a bit more special. Plus, the almond flavor adds this lovely depth that’s just irresistible. Trust me, once you try them, you’ll want to keep this recipe in your breakfast rotation forever!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large ripe banana, mashed (about ½ cup)
• 1 cup buttermilk (or milk + 1 tbsp lemon juice)
• 1 large egg
• 2 tbsp melted butter
• 1 tsp almond extract
• ¼ cup sliced almonds, plus extra for topping
• Butter or oil, for cooking

How I Make It

Step 1:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients form the fluffy base of our pancakes.

Step 2:

In a separate bowl, mix the mashed banana, buttermilk, egg, melted butter, and almond extract until fully combined. The banana adds moisture and sweetness, while the almond extract gives that delicate nutty aroma.

Step 3:

Pour the wet ingredients into the dry and gently stir until just combined. It’s okay if the batter is a little lumpy—that means your pancakes will be tender, not tough. Then fold in the sliced almonds for a delightful crunch in every bite.

Step 4:

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet, spreading slightly.

Step 5:

Cook for 2–3 minutes until bubbles appear on the surface and the edges look set. Flip carefully and cook another 1–2 minutes until golden and cooked through. If your skillet gets too hot, turn the heat down slightly—that keeps the pancakes from burning before they’re done inside.

Step 6:

Stack your pancakes on a plate, sprinkle some extra sliced almonds on top for a pretty crunch, and serve warm with maple syrup or honey. The nutty smell and sweet banana flavor will have you coming back for more!

Variations & Tips

• Swap buttermilk with regular milk plus 1 tbsp lemon juice or vinegar for a quick substitute.
• Add a handful of chocolate chips for a kid-friendly twist.
• Use toasted almonds for extra nuttiness and texture.
• Try almond butter drizzled on top instead of maple syrup for an extra almond punch.
• For fluffier pancakes, don’t overmix the batter—stop as soon as the dry ingredients disappear.

How I Like to Serve It

These pancakes are perfect for a lazy weekend brunch with fresh berries and a cup of strong coffee. They also make a dreamy breakfast for birthdays or Mother’s Day, especially paired with a dollop of Greek yogurt and a drizzle of honey. In cooler months, I love warming them up with some cinnamon butter for that cozy, comforting feeling.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a toaster or microwave.
• If you don’t have almond extract, vanilla extract is a fine substitute, though it changes the flavor slightly.

Closing: This recipe always feels like a little breakfast celebration, thanks to its perfect balance of soft banana sweetness and crunchy almond goodness.