Irresistible Banana Pancake Recipe for Perfect Mornings

There’s something magical about waking up to the smell of banana pancakes sizzling on the griddle. The aroma wafts through the house, enticing even the sleepiest of heads to rise and shine. Imagine fluffy, golden pancakes infused with sweet, ripe bananas and a hint of vanilla dancing on your taste buds. maple glazed sweet potatoes That first bite? Pure bliss! Whether it’s a lazy Saturday morning or a special occasion, this banana pancake recipe is bound to elevate your breakfast experience.

I vividly remember the first time I attempted this recipe. My little niece declared me “the pancake queen” after devouring three in a row. We giggled over sticky fingers and syrupy smiles, creating memories that linger far longer than the pancakes did. This dish is perfect for family gatherings, brunches with friends, or simply treating yourself to something delightful.

I still chuckle when I think about my niece’s pancake face—syrup everywhere!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Look for bananas that are heavily speckled for maximum sweetness; they should be soft but not mushy.
• All-Purpose Flour: Basic flour works best; it gives the pancakes their fluffy texture.
• Baking Powder: This helps lift your pancakes; fresh powder means fluffier results.
• Milk: Use whole milk for creaminess or any non-dairy alternative if preferred.
• Eggs: Large eggs bind everything together and add moisture; don’t skip them!
• Vanilla Extract: A splash adds warmth and depth—trust me, it’s worth it!
• Butter: Unsalted butter is ideal for cooking; it enhances flavor without overpowering sweetness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Batter: Start by mashing two ripe bananas in a large bowl until smooth. Add in an egg and whisk until combined—this will become your pancake base.

Add Dry Ingredients: In a separate bowl, mix all-purpose flour with baking powder and a pinch of salt. Slowly fold this dry mixture into your banana-egg concoction for better consistency.

Pour in Wet Ingredients: Gently incorporate milk and vanilla extract into the batter while stirring just enough to combine everything without overmixing—keep some lumps for fluffiness!

Heat Up Your Griddle: Preheat your non-stick skillet or griddle over medium heat. Melt a bit of butter once hot—it should sizzle lightly when ready!

Scoop and Cook Pancakes: Pour 1/4 cup of batter onto the griddle per pancake. Cook until bubbles form on top (about 2-3 minutes) before flipping them over for another 1-2 minutes until golden brown.

Serve with Toppings!: Stack those beautiful pancakes high on a plate! Drizzle with maple syrup, sprinkle some chopped nuts or chocolate chips if you’re feeling adventurous—enjoy every delicious bite!

With these simple steps, you’ll turn out scrumptious banana pancakes that rival those from any fancy brunch spot! Enjoy making them as much as you enjoy eating them—they’re truly irresistible! cozy dinner crepes.

Perfecting the Cooking Process

Start by mashing the bananas and mixing wet ingredients before adding dry ones. This sequence ensures a smooth batter and fluffy pancakes that won’t fall flat.

Add Your Touch

Feel free to add chocolate chips, nuts, or even a dash of cinnamon for extra flavor. comfort food favorite Personalizing your pancakes can turn a simple recipe into a family favorite.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them in the toaster or microwave for a quick breakfast fix. For more inspiration, check out this French toast casserole recipe.

It was one Sunday morning when my kids discovered this banana pancake recipe. Their giggles and delighted faces as they devoured each fluffy bite made all the effort worthwhile! stuffed shells recipe.

FAQ

Can I use frozen bananas for this banana pancake recipe?

For more inspiration, check out this banana cake recipe recipe.

Yes, thawed frozen bananas work well; just ensure they’re well-mashed before adding.

What can I substitute for eggs in this banana pancake recipe?

You can use flaxseed meal mixed with water or applesauce as an egg replacement.

How do I make these pancakes gluten-free?

Substitute regular flour with almond flour or a gluten-free flour blend for delicious results.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Delicious Banana Pancakes

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• Author: Mery Mack
• Total Time: 25 minutes
• Yield: About 4 servings (8 pancakes) 1x

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Description

Wake up to the delightful aroma of fluffy banana pancakes! This easy recipe combines ripe bananas, vanilla, and just the right amount of sweetness for a breakfast treat that will brighten any morning. Perfect for family gatherings or a cozy brunch at home, these pancakes are sure to impress with their beautiful golden hue and customizable toppings.

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Ingredients

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• 2 ripe bananas (mashed)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup milk (whole or non-dairy)
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp unsalted butter (melted)

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Instructions

1. In a large bowl, mash the ripe bananas until smooth. Whisk in the egg until combined.
2. In a separate bowl, mix the flour, baking powder, and a pinch of salt.
3. Fold the dry ingredients into the banana mixture gently.
4. Add milk and vanilla extract; stir until just combined—some lumps are okay.
5. Preheat a non-stick skillet over medium heat and melt a bit of butter.
6. Pour 1/4 cup batter onto the griddle for each pancake. Cook until bubbles form on top (2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
7. Serve hot with maple syrup or your favorite toppings.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (160g)
• Calories: 320
• Sugar: 9g
• Sodium: 280mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 75mg