Banana pancakes are a breakfast favorite for their rich flavor, fluffy texture, and natural sweetness from ripe bananas. Quick to make and loved by all ages, they’re perfect for using up overripe bananas. Serve them with maple syrup, fresh berries, or a sprinkle of powdered sugar for a breakfast that feels like a treat.
Equipment:
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk (or milk substitute)
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 2 tablespoons melted butter or oil (plus more for cooking)
Instructions:
- Prepare the Dry Ingredients
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. - Mix the Wet Ingredients
In another bowl, beat the egg. Add the milk, vanilla extract, mashed banana, and melted butter, stirring until combined. - Combine the Ingredients
Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing – a few lumps are fine and help keep the pancakes fluffy. - Heat the Skillet or Griddle
Heat a nonstick skillet or griddle over medium heat and add a little butter or oil. Once hot, reduce to medium-low to prevent burning. - Cook the Pancakes
Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side until golden brown. - Serve
Remove pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil as needed.
Presentation Ideas:
- Stack the pancakes and top with sliced bananas, fresh berries, and a drizzle of maple syrup.
- Dust with powdered sugar for an extra touch of sweetness.
- Serve with a dollop of whipped cream and a sprinkle of chopped nuts for a decadent treat.
Tips:
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Use overripe bananas for the best flavor and sweetness.
- Add chocolate chips, walnuts, or a pinch of cinnamon to the batter for variety.
- Leftover pancakes freeze well – just store them in an airtight container with parchment between each layer.
These banana pancakes are fluffy, flavorful, and easy to make. Perfect for a cozy breakfast, they bring the comforting taste of banana bread into pancake form. With endless topping options, these pancakes are sure to become a go-to breakfast favorite. Enjoy them with family or friends, or treat yourself to a stack on a lazy weekend morning!
Banana Pancakes Recipe
These fluffy banana pancakes are a deliciously sweet way to start the day. Made with ripe bananas and a hint of vanilla, they’re perfect for breakfast or brunch!
Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk or milk substitute
- 1 teaspoon vanilla extract
- 1 ripe banana mashed
- 2 tablespoons melted butter or oil plus more for cooking
Instructions
- Prepare the Dry Ingredients
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Mix the Wet Ingredients
- In another bowl, beat the egg. Add the milk, vanilla extract, mashed banana, and melted butter, stirring until combined.
- Combine the Ingredients
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing – a few lumps are fine and help keep the pancakes fluffy.
- Heat the Skillet or Griddle
- Heat a nonstick skillet or griddle over medium heat and add a little butter or oil. Once hot, reduce to medium-low to prevent burning.
- Cook the Pancakes
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
- Serve
- Remove pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil as needed.
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