Whisk together the flour, sugar, baking powder, salt, and baking soda in a medium bowl.
Add the butter, buttermilk, egg, and vanilla to the dry ingredients. Whisk just to combine, being careful not to over-mix. The batter will be fairly thick. For the fluffiest pancakes, let the batter rest for 10 minutes. Slice the bananas while the batter rests.
Preheat a large nonstick skillet over medium heat (or you can use 2 large nonstick skillets to make the process go faster). Once hot, brush the bottom of the skillet with a little coconut oil or butter.
Dip each banana slice in the batter, let the excess drip off, and place the battered banana slices into the hot greased skillet, leaving an inch or two between them. Turn the heat down slightly to medium-low.
Let them cook on the first side without flipping until they’re golden on the bottom, about 2 to 3 minutes.
Use a thin metal spatula to flip the pancake bites and let them cook on the second side until light golden brown (about 2 minutes).
Repeat this process until all the banana slices are battered and cooked.
Notes
Nutritional Information: The nutrition information for this recipe was calculated without the optional topping suggestions.
Recipe Yield and Serving Size: Slice each large banana into ½-inch thick slices. You'll end up with 15 to 18 slices per banana. Each serving is about 1 banana, or 15 to 18 banana pancake bites.
Don’t Over-Mix the Batter: This is crucial to light and fluffy pancakes!
Keep the Pancakes Warm: While you’re cooking the batter, you can put the cooked pancakes on a parchment paper-lined tray in a preheated 200F oven until all the pancakes are made to keep them warm (up to 1 hour).
Make-Ahead: You can store pancake batter covered in the fridge for up to 2 days.
Storage: Once they’re cooled to room temperature, you can store cooked pancakes wrapped well in the fridge for up to 3 days or up to 2 months in the freezer.
Reheating: You can reheat pancakes in a toaster, in the microwave, on the stovetop, or in the oven. The toaster is super easy, especially if you’re only reheating one serving of pancakes!
To Reheat Pancakes in the Oven:
Preheat the oven to 350F. Line a baking tray with parchment paper.
Arrange your pancakes in a single layer on the prepared tray.
Sprinkle a tiny bit of water on the pancakes. I like to wet my hand and just flick the water a couple times on the pancakes. This will steam the pancakes and help them stay moist!
Cover the tray with foil.
Put it in the oven until the pancakes are warm, about 8 to 10 minutes.