Banana pancakes are a delightful breakfast that combines the sweetness of ripe bananas with a fluffy texture. They are quick to prepare and perfect for a leisurely morning or as a nutritious snack. This recipe is simple, tasty, and a great way to use up overripe bananas.
Why you’ll love this dish
Banana pancakes offer a wonderful blend of flavor and nutrition. They are naturally sweet, making added sugar unnecessary. Perfectly fluffy and satisfying, they cater to both kids and adults alike.
"These banana pancakes are my go-to for a Sunday breakfast!"
With their comforting flavor and easy preparation, they can easily become a family favorite.
The cooking process explained
Making banana pancakes is straightforward. Simply mash bananas, mix with wet and dry ingredients, and cook on a hot skillet. The result is a delicious stack ready in no time.
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
What you’ll need
- 2 ripe bananas
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk (or a non-dairy alternative)
- 1 large egg
- 2 tbsp melted butter (or coconut oil)
- Optional: vanilla extract and spices
Use very ripe bananas for maximum sweetness and flavor.
Step-by-step instructions
- In a mixing bowl, mash the bananas well.
- Add the milk and egg, then whisk until combined.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients, stir until just mixed. Avoid overmixing.
- Heat a non-stick skillet over medium heat and grease lightly if needed.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter.
Best ways to enjoy it
Serve banana pancakes warm, topped with maple syrup, fresh fruit, or a dollop of yogurt. They pair well with nuts or a sprinkle of cinnamon for added flavor.
Storage and reheating tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for increments of 30 seconds or on a skillet until warmed through. For longer storage, freeze pancakes with parchment paper between them for easy separation.
Helpful cooking tips
- Use a non-stick skillet for easier flipping.
- Ensure the skillet is hot enough before cooking the pancakes to achieve a golden color.
- Adjust milk quantity for desired batter thickness; thinner for larger pancakes.
Creative twists
- Add chocolate chips for extra sweetness.
- Incorporate nuts or seeds for crunch.
- Substitute different fruits like blueberries or apple.
FAQ
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours before use.
What can I use instead of all-purpose flour?
You can use whole wheat flour or a gluten-free blend, but results may vary slightly.
Can I double the recipe?
Absolutely. Just increase the amounts of each ingredient while following the same steps.
Banana Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious banana pancakes that are quick to prepare and perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk (or a non-dairy alternative)
- 1 large egg
- 2 tbsp melted butter (or coconut oil)
- Optional: vanilla extract and spices
Instructions
- Mash the bananas in a mixing bowl.
- Add the milk and egg, then whisk until combined.
- Mix flour, baking powder, baking soda, and salt in another bowl.
- Combine wet and dry ingredients, stir until just mixed. Avoid overmixing.
- Heat a non-stick skillet over medium heat and grease lightly if needed.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter.
Notes
Serve warm with maple syrup, fresh fruit, or yogurt. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: banana pancakes, breakfast recipes, quick pancakes