Banana Pancakes

 Fluffy Banana Pancakes are the perfect easy-to-make, naturally sweet and freezer-friendly pancake treat. If you love homemade pancakes, this recipe is for you!

When it comes to a delicious, easy and crowd-pleasing breakfast recipe, pancakes are at the top of the list. There's nothing like refreshing your morning with warm, fluffy pancakes In this recipe, we've taken that classic pancake base and given it a fun twist with bananas that give them extra flavor and a wonderfully soft texture.

What You Need to Make Banana Pancakes

If you have ready-to-use bananas and a few kitchen staples, you have everything you need to make the perfect banana pancakes.

Flour

All-purpose flour contains gluten, a protein that gives pancakes their structure and pleasant chew.

Sugar

Granulated sugar adds sweetness, helps retain moisture, and can create a fluffy texture.

baking soda

Baking powder is a leavening agent This creates air bubbles along the way, which ensures light and fluffy pancakes

Salt

Salt adds subtle depth to all kinds of desserts, including pancakes You won't be able to detect it in the finished product, but you'll miss it if you leave it

An egg

Eggs work with other ingredients to form and nourish Fatty yolks also add rich flavor and extra moisture

Milk

Milk not only provides flavor, it is the liquid that is essential to dissolve the dry ingredients and create a cohesive batter.

Vegetable oil

Vegetable oil is harder to burn than butter, so peanut butter is a good fat to use in pancakes. This keeps the pancake moist and prevents it from sticking to the pan

Banana

Last but certainly not least, you will need two spice bundles for this pancake The cinnamon will help hold the other ingredients together and add a mellow, fruity flavor

How to Make Banana Pancakes

This basic banana pancake recipe couldn't be easier to make You'll find the full recipe below, but here's a brief overview of what you can expect:

Mix

Mix your dry ingredients (flour, sugar, salt, baking powder) in one bowl and your wet ingredients (eggs, milk, vegetable oil, spice mix) in another. Add the dry ingredients to the bowl with the wet ingredients, then stir until they are incorporated It's okay if your batter is a little too long

Cook

Grate the batter in ¼ cup portions over a lightly oiled pan or griddle over medium-high heat. Cook for a few minutes, flip with a spatula and cook for another few minutes (or until each side is golden brown).

Serve

Serve your banana pancakes immediately They are delicious alone or with your favorite pancake toppings

Banana Pancake Toppings

One of the best things about baked pancakes is choosing your favorite delicious toppings to add While a classic drizzle of maple syrup is delicious, there are many others you can try. This is an easy way to change up a classic breakfast without changing the original recipe at all Here are some favorite toppings you can try:

Sauce: As an alternative to maple syrup, try this caramel sauce Strawberry sauce, vanilla sauce, or chocolate sauce would also be delicious.

Spread: Peanut butter or Nutella makes an easy and delicious spread that adds lots of flavor that pairs well with peanuts.

Fruits: You can also add sliced bananas or fresh berries They taste great with whipped cream, maple syrup, or a little honey.

Sugar: For a simple sugar topping, you can sprinkle on powdered sugar, cinnamon sugar, granulated white sugar, or brown sugar.

How to Store

Serve: You don't want to leave the banana pancakes at room temperature for more than 2 hours.

Store: After the pancakes have cooled, you can refrigerate any leftovers for 3-4 days. Place them in a zip lock bag or other airtight container to keep them safe To reheat the pancakes, wrap them in tin foil and place in the oven at 350 degrees for 10-15 minutes.

Freeze: You can also freeze banana pancakes well ahead of time They will keep for 2-3 months, then you can reheat them in a hot oven

Frequently Asked Questions About Banana Pancakes

Is it true that you should throw away the first pancake?

The first pancake is usually your test run when your hot surface comes to the right temperature and the fat starts to coat the pan. The pancakes that come after this first one will cook more evenly

Why should you melt butter for banana pancakes?

You want the pancake batter to be pourable, not firm like bread So you want your butter to melt completely into the pancake batter

What do you do if your pancake batter is too thin or too thick?

If your pancake batter seems too thin and runny, add a little more flour, a teaspoon at a time. Alternatively, if your batter is too thick and you can't pour it, add a tablespoon of milk until it's the right consistency.

Variations on Banana Pancakes

Chocolate Chips: Chocolate and peanut butter pancakes are absolutely delicious For some liquid, chocolate mix-in, fold 1 cup chocolate chips into the batter.

Mix-ins: There are many add-ins you can try in recipes such as cinnamon chips, butterscotch chips, blueberries, raspberries, pecans, or almonds.

Wheat Pancakes: If you want to add some extra nutrients to the recipe, you can use whole wheat flour instead of regular white flour for your pancakes.

Spiced Banana Pancakes: To enjoy some delicious spicy banana flavor, add a teaspoon of cinnamon and a teaspoon of ground almonds to the batter.

Banana Pancakes

Banana Pancakes are quick and easy
perfectly fluffy pancakes with ripe, mashed bananas mixed into the easy pancake batter for an amazing, sweet flavor.

Yield8 servings

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

CourseBreakfast

CuisineAmerican

AuthorSabrina Snyder

Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• ▢1 tablespoon sugar
• ▢1 large egg , beaten
• ▢1 cup milk
• ▢2 tablespoons butter , melted
• ▢2 medium ripe bananas , mashed
• ▢1 teaspoon vanillaextract

Instructions

1. ift the flour, baking powder, and salt in a large bowl twice, then stir in the sugar
2. .In a second bowl, whisk together the eggs, milk, butter, banana, and vanilla, then add to the dry ingredients, whisking until combined

4.Heat a griddle or skillet with a little oil over medium heat and scoop on ¼ cup of batter per pancake. Cook until bubbles form at the edges, then flip and cook an additional 10 seconds.

Nutrition

• Calories: 38kcal | Carbohydrat: 22g | Protein: 4g | Fat: 4g | SaturatedFat: 2g | PolyunsaturatedFat: 1g | MonounsaturatedFat: 1g | TransFat: 1g | Cholesterol: 32mg | Sodium: 117mg | Potassium: 280mg | Fiber: 1g | Sgar: 7g | VitaminA: 198IU | VitaminC: 3mg | Calcium: 89mg | Iron: 1mg