Irresistible Banana Pancakes Recipe for a Cozy Breakfast

There’s something undeniably delightful about waking up to the enticing aroma of warm banana pancakes wafting through the air. Imagine fluffy, golden-brown discs of joy, each bite bursting with the sweet essence of ripe bananas and a hint of vanilla. These banana pancakes are not just breakfast; they are a hug on a plate that wraps you in comfort and nostalgia.

I vividly remember Sunday mornings at my grandma’s house, where the kitchen transformed into a pancake paradise. Everyone would crowd around the table, eagerly awaiting those fluffy treasures. The laughter, chatter, and syrup drizzles created memories as sweet as the pancakes themselves. Today, I’m excited to share this easy banana pancakes recipe that’ll have you flipping pancakes like a pro in no time!

You know those mornings when you want something delicious but don’t feel like spending hours in the kitchen? That’s when these banana pancakes come to the rescue! Whether it’s a cozy family brunch or an impromptu breakfast-for-dinner kind of night, everyone will be clamoring for seconds (or thirds).

Essential Ingredients

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

• Ripe Bananas: Use overripe bananas for maximum sweetness and natural flavor enhancement.

• All-Purpose Flour: This is your go-to flour for achieving that fluffy pancake texture.

• Baking Powder: Essential for giving your pancakes that lovely lift and airy feel.

• Milk: Use any milk you prefer; almond or oat milk works beautifully too.

• Eggs: One large egg helps bind everything together and adds richness.

• Vanilla Extract: A splash of vanilla brings out the sweetness of the bananas.

• Salt: Just a pinch enhances all the flavors while balancing sweetness.

• Butter or Oil: For cooking, butter adds flavor while oil provides non-stick properties.

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

Let’s Make it together

Gather Your Ingredients: Start by collecting all your ingredients on the counter to streamline your cooking process. You’ll love how simple this makes everything.

Mash Those Bananas: In a large bowl, mash 2-3 ripe bananas until smooth; their natural sweetness will infuse every pancake with flavor.

Mix Dry Ingredients First: In another bowl, whisk together flour, baking powder, and salt until well combined. This step ensures an even rise in your pancakes.

Add Wet Ingredients Together: Combine milk, eggs, and vanilla extract in a separate bowl; whisk until frothy to incorporate air for fluffiness.

Combine Wet and Dry Mixtures: Pour wet ingredients into dry ingredients gently folding them together until just combined. Avoid overmixing to keep them light and airy.

Cook Your Pancakes!: Heat a skillet over medium heat, add butter or oil, then pour batter onto the skillet. Cook until bubbles form on top before flipping for golden perfection.

Now you have perfect banana pancakes ready to be devoured! Stack them high on a plate and drizzle with maple syrup or honey for extra indulgence. Enjoy alongside fresh fruit or whipped cream for an added touch of deliciousness!

The reactions from my family when I first made these pancakes were priceless; there were smiles all around as they savored each bite. It was one of those moments that reminded me why I love cooking so much!

Perfecting the Cooking Process

To achieve fluffy banana pancakes, start by mixing dry ingredients, then combine wet ingredients separately before folding them together. This ensures even distribution and avoids overmixing.

Add Your Touch

Feel free to customize your banana pancakes with chocolate chips, nuts, or spices like cinnamon. These add-ins can elevate the flavor profile and make each pancake unique.

Storing & Reheating

Store leftover banana pancakes in an airtight container in the fridge for up to three days. Reheat in a toaster oven or microwave until warmed through to maintain their fluffiness.

There was that one Sunday morning when I made banana pancakes for my family. The smell wafted through the house, and my kids came running like they heard an ice cream truck!

FAQ

Can I use frozen bananas for banana pancakes?

Yes, thawed frozen bananas work well for banana pancakes; just ensure they’re mashed properly.

How do I know when my pancake is ready to flip?

Look for bubbles forming on the surface; once they pop, it’s time to flip!

Can I make these pancakes gluten-free?

Absolutely! Substitute all-purpose flour with gluten-free flour blend for delicious results.

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Banana Pancakes

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Banana pancakes are the ultimate breakfast treat, combining the sweet flavor of ripe bananas with a fluffy texture. Each bite brings comfort and nostalgia, making them perfect for any occasion—from cozy family brunches to easy weeknight dinners. This simple recipe is quick to prepare, ensuring you can enjoy delicious pancakes without spending hours in the kitchen. Top them with maple syrup or fresh fruit for an irresistible start to your day!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 4 servings (about 4 pancakes) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2–3 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 cup milk (any variety)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter or oil (for cooking)

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Instructions

1. Mash the ripe bananas in a large bowl until smooth.
2. In another bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, mix milk, egg, and vanilla extract until frothy.
4. Combine wet ingredients into dry ingredients and stir gently until just mixed; do not overmix.
5. Heat a skillet over medium heat and add butter or oil. Pour batter onto the skillet and cook until bubbles form on top; flip to cook the other side until golden brown.
6. Serve warm with your favorite toppings.

Nutrition

• Serving Size: 1 pancake (60g)
• Calories: 150
• Sugar: 7g
• Sodium: 180mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg