Banana Pancakes

Start your day right with these Banana Pancakes—a sweet, fluffy, and wholesome twist on a breakfast classic. Made with ripe bananas, these pancakes are naturally sweetened, soft in texture, and packed with flavor. Whether you’re making them for a lazy weekend brunch or a quick weekday breakfast, they’re sure to bring a smile to everyone’s face.

These Banana Pancakes have become a cherished part of our family’s Saturday morning tradition. My little one loves mashing the bananas, and the smell of pancakes cooking on the griddle fills our kitchen with warmth. My husband always tops his with extra bananas and syrup, while I love adding a sprinkle of cinnamon. It’s more than a recipe; it’s a ritual that brings us together.

Why You’ll Love Banana Pancakes

•Naturally Sweetened: The bananas add natural sweetness and a burst of flavor.

•Light and Fluffy: Perfectly soft with just the right amount of bounce.

•Simple Ingredients: Everything you need is likely already in your pantry.

•Kid-Friendly: A hit with kids and adults alike.

Ingredients Notes For Banana Pancakes

•Bananas: Overripe bananas work best for sweetness and flavor.

•Flour: All-purpose flour is great, but whole wheat flour can be used for a healthier option.

•Eggs: Help bind the batter and add fluffiness.

•Milk: Use regular milk or a plant-based alternative.

•Baking Powder: Key for light and fluffy pancakes.

•Optional Add-Ins: Chocolate chips, cinnamon, or chopped nuts for extra deliciousness.

Recipe Steps

1.Mash Bananas: In a bowl, mash ripe bananas until smooth.

2.Mix Wet Ingredients: Add eggs, milk, and vanilla extract to the mashed bananas and whisk until combined.

3.Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and a pinch of salt.

4.Make Batter: Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.

5.Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, flip, and cook for another 2 minutes until golden brown.

6.Serve: Stack the pancakes and top with banana slices, syrup, or your favorite toppings.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.

•Freezer: Freeze cooked pancakes in a single layer, then transfer to a freezer bag. Reheat in the toaster or oven for a quick breakfast.

Variations & Substitutions

•Swap flour for gluten-free flour for a gluten-free option.

•Add blueberries or raspberries for a fruity twist.

•Use almond or oat milk for a dairy-free version.

Banana Pancakes

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Course: Breakfast

Kitchen: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8 pancakes

Ingredients

 

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• ▢ 2 ripe bananas mashed
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 tablespoon granulated sugar optional
• ▢ 3/4 cup milk
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon melted butter or vegetable oil plus extra for cooking

Instructions

• Prepare Batter: In a large bowl, mash the bananas until smooth. Add the flour, baking powder, baking soda, salt, and sugar (if using). Mix lightly to combine.
• Add Wet Ingredients: Stir in the milk, egg, vanilla extract, and melted butter until a smooth batter forms. Do not overmix; a few lumps are okay.
• Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
• Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes, or until golden brown.
• Serve: Stack the pancakes and serve warm with maple syrup, butter, or sliced bananas as garnish.