Banana Pancakes Recipe

If you’re looking for a warm, comforting breakfast that feels like a hug in food form, then you’re going to love this Banana Pancakes Recipe. It’s super easy, uses just a few simple ingredients, and the bananas give them a natural sweetness and incredible fluffy texture. Whether it’s a weekend morning or a lazy brunch with friends, these pancakes always hit the spot and have become a staple in my kitchen.

this Recipe

Ingredients You’ll Need

Picking ripe bananas is the key here — the softer and spotted, the better. These ingredients work beautifully together to create pancakes that are flavorful without being heavy or greasy. Also, no weird substitutes needed!

• All-purpose flour: This provides the structure you want for fluffy pancakes; make sure it’s fresh for best results.
• Baking powder: Helps the pancakes rise beautifully, giving them that lightness we all love.
• Salt: Just a pinch to balance the flavors and enhance the sweetness of the bananas.
• Ground cinnamon: Adds a warm spice note that pairs perfectly with banana.
• Granulated sugar: A touch for sweetness, but if your bananas are super ripe, you can reduce it.
• Ripe bananas: The star ingredient—make sure they’re nicely mashed to blend smoothly into the batter.
• Egg: Acts as a binder and helps with the pancake’s structure and fluffiness.
• Whole milk: Adds moisture and richness; you can substitute with plant-based milks if preferred.
• Vanilla extract: Cuts through the banana flavor and adds a lovely aroma.
• Extra-light oil: Keeps pancakes tender without weighing them down; neutral oils work best.
• Unsalted butter: For cooking—using unsalted gives you control over salt.

Variations

I love to keep things fun and mix up this banana pancakes recipe depending on what I have in the pantry or what my family is craving. Feel free to experiment — your pancakes, your way!

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend; I’ve tried this and it works really well, just watch the batter thickness.
• Extra Protein: Add a scoop of protein powder or some Greek yogurt to the wet ingredients for a more filling breakfast.
• Berry Mix-ins: Fold in fresh blueberries or sliced strawberries before cooking for a fruity surprise.
• Vegan Adaptation: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and a plant-based milk; results are still delicious!

How to Make Banana Pancakes Recipe

Step 1: Mix Dry Ingredients First

Grab a medium bowl and whisk together the all-purpose flour, baking powder, salt, and cinnamon until everything is well combined with no clumps. This step helps the leavening agents distribute evenly, so your pancakes rise consistently. I like to give it a good mix here so I don’t have to worry about lumps in the batter later.

Step 2: Combine Your Wet Ingredients

In another bowl, mash your ripe bananas until smooth—don’t stress if they aren’t perfectly creamy; some small chunks add nice texture. Then add the sugar, egg, milk, vanilla extract, and extra-light oil. Whisk everything together until well blended. This mixture is where all the flavor magic happens!

Step 3: Gently Fold Dry Into Wet

Now, pour the dry ingredient mix into your wet bowl. Use a spatula to fold gently, just until combined. A little lumpiness is totally okay here—overmixing can make the pancakes tough rather than fluffy. I learned this the hard way and now always stop folding as soon as I see no large pockets of dry flour.

Step 4: Heat and Butter Your Skillet

Heat a large skillet or griddle over medium heat and melt 2 tablespoons of unsalted butter. It’s important not to crank up the heat too high because butter can burn quickly, which changes the taste. I usually wipe the skillet clean between batches to keep the butter fresh and prevent burning, which really makes a difference!

Step 5: Cook the Pancakes

Use a ¼ cup measuring cup to scoop batter evenly into the skillet, leaving space between each pancake. Cook them on medium heat and let them be — don’t press or poke! When bubbles start to form and pop on the surface, it’s time to flip. Flip in one smooth motion and cook for another minute or so until golden brown and cooked through. Repeat, adding more butter as needed for each batch.

How to Serve Banana Pancakes Recipe

Garnishes

I love topping these pancakes with a simple drizzle of maple syrup or honey, but if I want to jazz them up, I reach for sliced fresh bananas, toasted walnuts, or a dollop of Greek yogurt. The combos are endless, but these are a few of my tried-and-true favorites that keep the flavors balanced and fresh.

Side Dishes

Pairing these banana pancakes with crispy bacon or sausage gives a nice salty contrast. For a lighter option, a fresh fruit salad or a handful of berries on the side add brightness. My family also enjoys a cup of strong coffee or freshly squeezed orange juice alongside.

Creative Ways to Present

For special breakfasts, I love stacking the pancakes like a tower, adding layers of sliced fruit and spreading lightly whipped cream between each. You can also dust with powdered sugar or drizzle with chocolate sauce for a more indulgent treat. A garnish of mint leaves makes everything look fresh and inviting.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes (which rarely happens at my house!), I store them in an airtight container in the fridge for up to four days. Separating layers with parchment paper keeps them from sticking together, making it easy to reheat just what you need.

Freezing

Freezing banana pancakes is a game changer for busy mornings. I let them cool completely, then place them in a single layer on a baking sheet to flash freeze before transferring to freezer bags. They freeze beautifully for up to 2 months and reheat quickly without losing texture.

Reheating

To reheat, I pop a couple of pancakes in the toaster or warm them for a minute or two in the microwave. For the best texture, reheating on a hot skillet for a minute per side restores that wonderful crisp edge, like they’re freshly made.

FAQs

Final Thoughts

This Banana Pancakes Recipe holds a special spot in my heart because it’s both simple and satisfying, perfect for those mornings when you want something homemade that doesn’t take all day. Once you get the hang of it, you’ll find yourself making these pancakes time and again—they’re just that good! So grab those ripe bananas and give this recipe a try; I promise you’ll keep coming back for more.

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