Looking for a delicious and easy way to use up those overripe bananas sitting on your counter? This banana pancakes recipe is the perfect solution! Whether you’re craving a leisurely weekend breakfast or a quick weeknight treat, these fluffy pancakes are sure to be a hit with the whole family. They’re simple to make, even for beginner cooks, and the natural sweetness of the bananas means you won’t need a ton of added sugar. For other delicious breakfast ideas, check out this strawberry smoothie recipe.
This banana pancakes recipe is more than just a breakfast staple; it’s a blank canvas for your culinary creativity. From adding chocolate chips and nuts to drizzling with maple syrup or topping with fresh fruit, the possibilities are endless. Plus, they’re a fantastic way to sneak in extra fruit for picky eaters! Get ready to transform those browning bananas into a breakfast masterpiece.
Why this Banana Pancakes Recipe is Special
This isn’t just any banana pancakes recipe; it’s extra special because of the perfect balance of flavor and texture. The secret ingredient? A touch of cinnamon adds warm spice, while a dash of vanilla extract enhances the natural sweetness of the bananas. The result? Pancakes that are incredibly light, fluffy, and bursting with flavor in every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
Ingredient Notes
For a healthier twist, you can substitute whole wheat flour for half of the all-purpose flour. If you’re out of milk, buttermilk or even plain yogurt can be used as a replacement. Adjust the amount of mashed banana depending on their size and sweetness – if your bananas are smaller, you might want to add a third. Looking for a savory dish? Try these delicious white bean and salami toasts.
Equipment
- Two large mixing bowls (one for wet ingredients, one for dry)
- Whisk
- Fork (for mashing bananas)
- Measuring cups and spoons
- Spatula
- Large skillet or griddle
- Non-stick cooking spray or butter, for greasing the cooking surface
Instructions
These simple instructions will guide you to perfect banana pancakes every time. Let’s get started!
Making the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. This combines your dry ingredients and ensures even distribution of the leavening agents.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Add the mashed bananas and mix until just combined. Be careful not to overmix – a few lumps are okay!
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Again, resist the urge to overmix. Overmixing develops the gluten in the flour, which can lead to tough pancakes. A few small lumps are perfectly fine.
Cooking the Pancakes
- Heat a lightly oiled griddle or large skillet over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Leave some space between pancakes to allow for spreading.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to form on the surface and the edges look set. For another quick and easy breakfast, try this pastina recipe.
- Serve immediately with your favorite toppings. Enjoy!
Tips and Variations
These tips and variations will help you take your banana pancakes to the next level! If you enjoy experimenting with different flavors, you might also like this chocolate pound cake recipe.
Making Ahead and Storage
Pancake batter can be stored in an airtight container in the refrigerator for up to 2 days. If the batter thickens upon refrigeration, add a splash of milk before cooking. Cooked pancakes can also be stored in the refrigerator for up to 3 days. Reheat them in the microwave or toaster oven for a quick and easy breakfast. You can even freeze cooked pancakes for longer storage! Place them in a freezer-safe bag or container, separating each pancake with parchment paper, and freeze for up to 2 months.
Adding Flavor and Texture
Don’t be afraid to get creative with your banana pancakes! Fold in chocolate chips, chopped nuts, blueberries, or even shredded coconut for added flavor and texture. A dash of nutmeg or allspice can complement the cinnamon beautifully. For a decadent treat, swirl in a spoonful of Nutella or peanut butter before cooking. Once your pancakes are cooked, the topping possibilities are endless! Consider fresh berries, sliced bananas, whipped cream, a drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of Greek yogurt. For more banana-based recipes, try these Just a Little Bite recipes.
Troubleshooting Common Problems
- Lumpy batter: A few lumps are okay, but if your batter is excessively lumpy, it might be due to overmixing the dry ingredients. Whisk the dry ingredients together thoroughly before adding the wet ingredients, and be careful not to overmix once combined.
- Flat pancakes: Flat pancakes usually indicate a problem with the leavening agents. Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter, as this can release the gases that make pancakes rise.
- Burning: If your pancakes are burning, your griddle or skillet might be too hot. Lower the heat and ensure it’s evenly distributed. Using a non-stick cooking spray or a little butter can also help prevent sticking and burning.
Nutritional Information (per serving)
This nutritional information is an estimate and will vary based on specific ingredients and serving size. This recipe yields approximately 8 pancakes, and the following information is per pancake. For more information on the health benefits of bananas, check out this article on banana nutrition.
- Calories: Approximately 150-175
- Fat: 5-7g
- Protein: 4-5g
- Carbohydrates: 25-30g
- Sugar: 7-9g
Keep in mind that adding toppings or making substitutions will alter these values. For example, adding chocolate chips will increase the calorie, fat, and sugar content. Substituting whole wheat flour will increase the fiber content. To learn more about making healthy pancake choices, see this article on pancake nutrition.
Frequently Asked Questions
Here are some answers to common questions about making banana pancakes.
How to make quick banana pancakes?
For even faster banana pancakes, try using a blender! Combine all the wet ingredients, including the mashed bananas, in a blender and blend until smooth. Then, add the dry ingredients and pulse until just combined. You can also pre-mix the dry ingredients in a container and store them for later. When you’re ready to make pancakes, simply whisk together the wet ingredients and combine with the pre-mixed dry ingredients. If you’re looking for other ways to use overripe bananas, this pound cake recipe is a delicious option.
Are banana pancakes healthier than regular pancakes?
Banana pancakes can be a healthier alternative to traditional pancakes. Bananas add natural sweetness, reducing the need for added sugar. They also provide potassium, fiber, and vitamins. However, they aren’t necessarily significantly healthier, as both types contain similar amounts of calories and carbohydrates. The real difference comes in the added nutritional value from the bananas.
What are the three ingredients in banana pancakes?
You might have heard of “three-ingredient” banana pancake recipes, but truly delicious banana pancakes require a few more essential components. While mashed bananas, eggs, and flour can technically create a pancake-like substance, adding leavening agents (baking powder and baking soda) is crucial for achieving that light and fluffy texture. This recipe uses a few more ingredients to create a truly satisfying pancake experience.
Can you just add bananas to pancake mix?
Yes, you can definitely add mashed bananas to a standard pancake mix! It’s a great way to add flavor and moisture. You may need to adjust the amount of liquid in the mix, depending on how much banana you add. Start by reducing the recommended milk or water by about ¼ cup and adjust as needed. The bananas will add sweetness, so you might also want to reduce the amount of added sugar if your mix already contains it.
Serving Suggestions and Pairings
Banana pancakes are incredibly versatile and pair well with a variety of sides, toppings, and beverages.
Sweet and Savory Combinations
For a classic sweet breakfast, top your banana pancakes with fresh berries, sliced bananas, whipped cream, a drizzle of maple syrup, or a sprinkle of powdered sugar. Chocolate lovers can indulge in chocolate chips, chocolate sauce, or even a scoop of chocolate ice cream. If you prefer a savory twist, consider serving your pancakes alongside crispy bacon or sausage. A dollop of Greek yogurt with a sprinkle of granola adds a touch of protein and crunch. For a fun twist on a classic, consider these cinnamon roll sugar cookies.
Beverage Pairings
A steaming cup of coffee is the perfect complement to the sweetness of banana pancakes. A cold glass of milk is another classic choice, especially for kids. For a refreshing option, try a glass of orange juice or a fruit smoothie. If you’re feeling adventurous, a mimosa or Bellini can elevate your breakfast to brunch status! A warm cup of tea, especially a fruity herbal tea, can also be a delightful pairing.
Conclusion
This banana pancakes recipe is a guaranteed crowd-pleaser, perfect for any occasion. From lazy weekend mornings to busy weeknight breakfasts, these pancakes are a delicious and easy way to enjoy ripe bananas. I encourage you to try this banana pancakes recipe and make it your own! Experiment with different toppings and variations, and don’t be afraid to get creative. Share your pancake adventures and let me know what delicious combinations you come up with. Happy cooking! And if you’re looking for another delightful breakfast treat, give these mayonnaise biscuits a try!