Banana Pancakes Recipe

If you’re looking for a cozy breakfast that feels like a warm hug, you’ve got to try this Banana Pancakes Recipe. I absolutely love how these pancakes come out fluffy, naturally sweet from ripe bananas, and just the right touch of cinnamon. I first stumbled upon this recipe when I was craving something simple but special on a lazy weekend morning—and trust me, it’s a total game-changer. Keep reading because I’m going to share all my tips so your pancakes turn out perfect every single time!

this Recipe

Ingredients You’ll Need

The beauty of this Banana Pancakes Recipe is in the simplicity of the ingredients. You want super ripe bananas for that natural sweetness and moistness, and a little cinnamon to add just a touch of warmth. The combination of the leavening agents with the egg ensures each pancake is fluffy without being heavy.

• All-purpose flour: Use regular flour for the best texture; whole wheat will make pancakes denser.
• Baking powder: This helps give your pancakes that classic fluffiness.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• Ground cinnamon: Adds warmth and pairs perfectly with bananas.
• Granulated sugar: A small amount for extra sweetness, but bananas do most of the work here.
• Ripe bananas: The riper, the better for flavor and natural sugar.
• Egg: Binds the batter and adds richness.
• Whole milk: I recommend whole milk for creaminess, but you can swap in plant-based milk.
• Vanilla extract: Just a splash for that lovely depth of flavor.
• Extra-light oil: Keep your pancakes tender without adding too much butter flavor.
• Unsalted butter: For frying — it browns nicely but be careful not to burn it!

Variations

I’ve played around with this Banana Pancakes Recipe so much, and you know what? It’s fun to make it your own. Whether you want it gluten-free, vegan, or loaded with extras, there’s a way to tweak this that’ll still make everyone happy at the breakfast table.

• Gluten-free: I swapped all-purpose flour with a gluten-free blend once, and they still came out soft and delicious.
• Vegan: Replace the egg with mashed flaxseed and use almond milk instead of whole milk—my vegan friends loved it.
• Fruit Add-ins: Blueberries or chopped nuts mixed into the batter add a lovely texture contrast.
• Chocolate chips: Can’t go wrong sneaking a few chocolate chips in the batter for a sweet surprise.

How to Make Banana Pancakes Recipe

Step 1: Mix Dry Ingredients Thoroughly

Start by whisking together the flour, baking powder, salt, and cinnamon in a medium bowl until everything’s evenly combined. I don’t like clumps in my pancakes, and this step helps avoid that. It’s quick, but don’t skip it!

Step 2: Combine Your Wet Ingredients

In a separate bowl, mash your ripe bananas really well—lumps are okay but aim for a mostly smooth texture. Then add the sugar, egg, milk, vanilla extract, and oil. Give it a gentle whisk until everything is mixed but don’t overdo it.

Step 3: Fold Dry Ingredients Into Wet

Gently fold the dry ingredients into the wet. Remember, a few lumps are totally fine here—overmixing can make pancakes tough. Go slow and stop as soon as the flour disappears.

Step 4: Cook to Fluffy Perfection

Heat a large skillet over medium heat and melt 2 tablespoons of butter. Using a ¼ cup measure, scoop the batter into the skillet, making sure to leave some space between pancakes. Let them cook without touching until you see bubbles forming on top—that’s your sign to flip them quickly but smoothly. Cook a minute or two more until golden and cooked through. Wipe the pan clean between batches if needed to avoid burnt butter bits.

Step 5: Finish Cooking and Serve

Once the first batch is done, add the remaining butter for the last of the batter. Serve these warm with your favorite toppings—trust me, this is when the magic happens!

How to Serve Banana Pancakes Recipe

Garnishes

I love topping these pancakes with a drizzle of pure maple syrup and a pat of butter for that melting richness. Fresh berries add a pop of color and tartness that balances the sweetness really well. Sometimes I sprinkle a little powdered sugar or chopped toasted walnuts for the crunch factor—trust me, it elevates the whole experience.

Side Dishes

My family goes crazy for these pancakes alongside crispy bacon or a side of scrambled eggs. If you want to keep it a bit lighter, fresh fruit salad or Greek yogurt work perfectly. For something cozy, a cup of hot coffee or chai tea is my go-to pairing.

Creative Ways to Present

For special occasions, I stack the pancakes high with layers of sliced bananas between each one and a drizzle of chocolate sauce on top—everyone’s eyes light up! Another fun idea is to make mini pancakes and serve them on skewers with fruit for a playful breakfast treat that’s great for kids.

Make Ahead and Storage

Storing Leftovers

I usually store leftover banana pancakes in an airtight container in the fridge. They keep well for about 4 days without losing much of their softness, which is perfect for busy mornings when you just want a quick reheat.

Freezing

One trick I learned: freeze the pancakes after cooking by layering wax paper between each one in a freezer-safe bag or container. When you’re ready, they thaw quickly and taste almost as good as fresh—perfect for meal prepping breakfasts!

Reheating

To reheat, I pop them in a toaster or a warm skillet for a few minutes until heated through. This keeps the edges crisp while still keeping the center tender—nothing worse than soggy reheated pancakes, right?

FAQs

Final Thoughts

When I first tried this Banana Pancakes Recipe, I was amazed how a few simple ingredients could come together so beautifully. It’s become a staple in my kitchen not just because it’s delicious, but because it’s forgiving and fast. I hope you give it a try and it becomes a favorite in your home too—nothing beats the joy of sharing warm, homemade pancakes with friends and family on a slow morning.

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