Banana pancakes are the perfect way to start your day. Fluffy, naturally sweet, and packed with the goodness of ripe bananas, these pancakes are a hit for a comforting weekend breakfast or a quick weekday meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, banana pancakes are a breeze to whip up.
- Wholesome Ingredients: Made with ripe bananas, eggs, flour, and a touch of sweetness.
- Customizable: Adapt the recipe to suit your dietary needs or taste preferences.
- Kid-Friendly: Perfect for picky eaters who love sweet, comforting flavors.
Tips and Tricks for Perfect Banana Pancakes
- Use Overripe Bananas: The darker the banana, the sweeter and more flavorful your pancakes will be.
- Don’t Overmix: Stir just until the ingredients are combined to avoid dense pancakes.
- Adjust Consistency: If the batter is too thick, add a splash of milk. If it’s too runny, sprinkle in some flour.
- Cook on Medium Heat: High heat can cause the pancakes to burn on the outside while remaining uncooked inside.
- Keep Warm: To serve everyone at once, keep cooked pancakes warm in a low oven (200°F) while you finish the batch.
Variations
- Healthy Banana Pancakes: Swap all-purpose flour with oat flour or almond flour. Use a sugar-free sweetener or skip it altogether.
- Gluten-Free: Use gluten-free all-purpose flour or a blend of rice flour and potato starch.
- Add-ins: Sprinkle chocolate chips, blueberries, or chopped nuts into the batter before cooking.
- Vegan Option: Replace the egg with a flaxseed or chia seed mixture (1 tbsp seeds + 2.5 tbsp water) and use plant-based milk.
- Protein Boost: Add a scoop of vanilla protein powder to the batter.
How to Serve Banana Pancakes
Banana pancakes are incredibly versatile when it comes to toppings. Here are some ideas:
- Classic: Drizzle with maple syrup and a pat of butter.
- Fruity: Top with fresh berries, sliced bananas, or a fruit compote.
- Indulgent: Add a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of chocolate sauce.
- Nutty: Sprinkle with toasted almonds, walnuts, or a spoonful of peanut butter.
- Healthy: Serve with Greek yogurt, honey, and chia seeds.
How to Store Banana Pancakes
- Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
- Freeze: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheat directly from frozen in a toaster or skillet.
Recipe FAQs
1. Can I make banana pancake batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Store it in the fridge, covered. Stir before using, as it may thicken slightly.
2. Why are my pancakes sticking to the pan?
Ensure your pan is non-stick and preheated before adding the batter. Use enough oil or butter to coat the surface.
3. Can I make mini banana pancakes?
Absolutely! Use a tablespoon of batter for each pancake. These are perfect for kids or as a snack.
4. Are banana pancakes healthy?
They can be! Use whole wheat flour, skip the sugar, and pair with healthy toppings like fruit and yogurt for a nutritious meal.
5. How can I make banana pancakes fluffier?
Ensure your baking powder is fresh and avoid overmixing the batter. You can also separate the egg, beat the whites until fluffy, and fold them into the batter for extra lift.
Banana Pancake
Banana pancakes are the perfect way to start your day. Fluffy, naturally sweet, and packed with the goodness of ripe bananas, these pancakes are a hit for a comforting weekend breakfast or a quick weekday meal.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup ripe banana, mashed (about 1 ½ large bananas)
- 1 large egg
- ¾ cup milk (dairy or plant-based)
- Banana slices, for serving
- Maple syrup, for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. This step ensures the leavening agent and spices are evenly distributed.
- In a larger bowl, beat the mashed banana and egg until well blended. Gradually whisk in the milk until the mixture is smooth and well-combined.
- Add the dry ingredients to the wet mixture, whisking gently until just combined. Avoid overmixing—the batter should be slightly lumpy to keep the pancakes light and airy.
- Heat a large nonstick pan over medium heat and spray it with nonstick cooking spray (or lightly grease with butter or oil).
- Using a ⅓-cup measuring cup, pour batter onto the pan to form 3-4 circles. Leave space between each pancake for flipping.
- Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Stack the pancakes and top with fresh banana slices and a generous drizzle of maple syrup. Serve warm and enjoy!
Conclusion
Banana pancakes are a timeless recipe that’s as simple as it is satisfying. With their naturally sweet flavor and fluffy texture, they’re bound to become a staple in your breakfast rotation. Whether you stick to the classic version or experiment with variations, these pancakes are guaranteed to bring a smile to your face.
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