Description

Banana Pancakes are a warm, fluffy breakfast treat that infuses the sweetness of ripe bananas into the pancake batter. The bananas add both flavor and moisture, resulting in soft, tender pancakes with natural sweetness. The pancakes are typically cooked on a griddle until golden brown on both sides and served stacked high, often drizzled with maple syrup, a dusting of powdered sugar, and sometimes a dollop of whipped cream. For extra indulgence, you can add sliced bananas, nuts, or chocolate chips on top. This dish is a delicious and comforting way to start the day, with the bananas providing a subtle fruity flavor that perfectly complements the rich, buttery pancakes.

Ingredients

Scale

For the Pancake Batter:

1 ½ cups all-purpose flour: This is the base for the pancake batter. You can also use whole wheat flour for a heartier texture or gluten-free flour if necessary.
2 teaspoons baking powder: This helps the pancakes rise and become fluffy.
¼ teaspoon baking soda: Adds a little extra lift and lightness to the pancakes.
½ teaspoon salt: Balances the natural sweetness of the bananas and enhances the overall flavor.
2 large ripe bananas: The main ingredient for flavor and moisture. The riper the bananas, the sweeter and more flavorful the pancakes will be.
1 cup buttermilk: Adds richness and a slight tang. If you don’t have buttermilk on hand, regular milk will work too, or you can use a dairy-free milk like almond or oat milk.
2 large eggs: For structure and to help bind the batter together.
2 tablespoons melted butter: Adds flavor and helps the pancakes cook evenly.
1 teaspoon vanilla extract: Enhances the flavor of the pancakes and complements the bananas.
1 tablespoon maple syrup (optional): Adds a bit of extra sweetness to the batter.

For Cooking the Pancakes:

Butter or oil: For greasing the pan or griddle, ensuring the pancakes don’t stick.

Optional Toppings:

Sliced bananas: For an extra banana flavor boost.
Maple syrup: A classic choice to complement the pancakes.
Whipped cream: For an indulgent, creamy topping.
Chopped nuts: Walnuts, pecans, or almonds add texture and flavor.
Chocolate chips: If you’re craving a bit of sweetness.
Fresh berries: Blueberries, strawberries, or raspberries for a pop of freshness.
Yogurt: A dollop of Greek yogurt adds creaminess and a tangy contrast.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Pancake Batter

Mash the Bananas: Begin by mashing the ripe bananas in a medium-sized bowl. Use a fork or potato masher to break the bananas down into a smooth mixture. It’s okay if there are still a few lumps for texture, but try to get most of it mashed well.
Mix the Dry Ingredients: In a separate, large bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed throughout the batter.
Combine the Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract, and maple syrup (if using). Once the wet ingredients are well combined, add in the mashed bananas and stir until the mixture is smooth and evenly incorporated.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Stir the two together gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the pancakes dense. The batter should be a little lumpy—this is perfectly fine.

Step 2: Cook the Pancakes

Preheat the Pan or Griddle: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to grease the surface, ensuring the pancakes cook evenly and don’t stick.
Scoop the Batter: Use a ¼ cup measuring cup to scoop out the pancake batter and pour it onto the hot skillet. Leave a little space between each pancake to give them room to spread. If you want smaller or larger pancakes, adjust the batter accordingly.
Cook the Pancakes: Allow the pancakes to cook for 2-3 minutes, or until small bubbles form on the surface and the edges begin to set. This is the perfect time to flip the pancakes. Once the bottom is golden brown, carefully flip them over and cook for another 1-2 minutes until the pancakes are cooked through and golden on both sides.
Repeat: Continue cooking the remaining pancakes in batches, greasing the pan with butter or oil as needed. Adjust the heat as necessary to avoid burning the pancakes while ensuring they cook all the way through.

Step 3: Serve and Enjoy

Serve the Pancakes: Stack the pancakes on a plate and serve immediately while they’re still warm. You can arrange them in a neat stack or serve them individually for a more rustic presentation.
Add Toppings: Top the pancakes with extra banana slices, a drizzle of maple syrup, a dollop of whipped cream, or any of your favorite toppings. The possibilities are endless!
Enjoy: Take a bite of these fluffy, sweet, and comforting banana pancakes. Each bite combines the soft texture of the pancakes with the natural sweetness of the bananas, creating a delicious breakfast experience.

Prep Time: 5-10 minutes
Cook Time: 10-15 minutes

Nutrition

Calories: 200 kcal
Fat: 6g
Carbohydrates: 30g
Protein: 4g