One Sunday morning, a scent like no other wafted through my home. It wasn’t the usual coffee aroma or even crisp bacon; it was something sweeter, warmer, and utterly inviting. My kids, usually slow to rise, were suddenly at the kitchen counter, eyes wide with anticipation.
That morning, I perfected my go-to recipe for the most delightful Banana Pancake. It’s more than just breakfast; it’s a memory in the making, a dish that brings smiles and a comforting start to any day. These aren’t just any pancakes; they are fluffy, naturally sweet griddle cakes bursting with the flavor of ripe bananas, making them an instant family favorite.
This simple yet incredibly rewarding Banana Pancake recipe has become a staple in our household, a testament to how humble ingredients can create something truly special. Get ready to transform your breakfast routine and discover the joy of homemade Banana Pancakes.
Why You’ll Love These Delightful Banana Pancakes
If you’re searching for a breakfast recipe that consistently delivers on taste, comfort, and ease, then this Banana Pancake recipe is your new best friend. First and foremost, these pancakes are incredibly simple to make, requiring basic pantry staples you likely already have.
Furthermore, they are a fantastic way to utilize those overripe bananas sitting on your counter, transforming them into something truly delicious instead of letting them go to waste. The natural sweetness from the bananas means you don’t need excessive sugar, making these banana flapjacks a slightly healthier indulgence.
Moreover, the texture of these particular Banana Pancakes is pure perfection – light, fluffy, and tender on the inside with a beautifully golden-brown exterior. Each bite offers a delightful balance of sweet banana flavor and classic pancake goodness. They are incredibly versatile, serving as a blank canvas for your favorite toppings, from a simple drizzle of maple syrup to fresh berries or a dollop of whipped cream.
Whether you’re whipping up a quick weekday breakfast or a leisurely weekend brunch, these banana griddle cakes are guaranteed to be a hit with everyone at the table. Once you try this recipe, you’ll understand why it quickly becomes a regular request. Prepare to fall in love with the ultimate Banana Pancake experience.
Ingredients You’ll Need
Gathering your ingredients for these incredible Banana Pancakes is the first step towards a fantastic breakfast. Each component plays a crucial role in creating the perfect texture and flavor for these banana-infused hotcakes.
* 1 ½ cups all-purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 large egg
* 1 ¼ cups milk (dairy or non-dairy)
* 2 tablespoons melted unsalted butter or neutral oil (like canola or vegetable)
* 1 teaspoon pure vanilla extract
* 2 ripe medium bananas, mashed
* Additional butter or oil for greasing the griddle
If you love customizable pancakes, you might want to try the Fluffy Blueberry Pancakes, which offer another delicious twist on the classic pancake. Check out the recipe for Fluffy Blueberry Pancakes for a fruity variation!
Step-by-Step Instructions
Creating these perfect Banana Pancakes is a straightforward process. Follow these simple steps, and you’ll be enjoying fluffy, flavorful banana hotcakes in no time.
1. Prepare Your Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which is crucial for fluffy banana pancakes.
2. Combine Wet Ingredients: In a separate medium-sized bowl, gently whisk the large egg until slightly frothy. Then, add the milk, melted butter (or oil), and vanilla extract.
Mix well until all the wet ingredients are combined.
3. Mash the Bananas: Take your two ripe medium bananas and mash them thoroughly with a fork in a small bowl.
You want a relatively smooth consistency with only a few small lumps remaining. These mashed bananas are the star of your banana pancakes.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Add the mashed bananas to this mixture.
5. Mix the Batter: Using a spoon or spatula, gently fold the wet and dry ingredients together until just combined. It’s absolutely crucial not to overmix the batter. A few lumps are perfectly fine and actually desirable for tender banana pancakes.
Overmixing develops the gluten, leading to tough pancakes.
6. Preheat Your Griddle: Place a large non-stick griddle or a heavy-bottomed frying pan over medium heat.
Lightly grease it with a small amount of butter or oil. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.
7. Cook the Banana Pancakes: Pour about ¼ cup of batter for each pancake onto the preheated griddle. Space them out to prevent them from sticking together.
8. Watch for Bubbles: Cook for 2-3 minutes, or until you see bubbles forming on the surface of the pancakes and the edges appear set. This is your cue that the banana hotcakes are ready to flip.
9. Flip and Finish: Carefully flip each Banana Pancake using a spatula. Cook for another 1-2 minutes on the second side, or until golden brown and cooked through.
10. Serve Immediately: Transfer the cooked banana pancakes to a plate. Serve them warm with your favorite toppings. Repeat with the remaining batter, greasing the griddle as needed. Enjoy your delicious homemade Banana Pancakes!
Pro Tips for Success
Making perfect Banana Pancakes isn’t just about following the steps; a few professional insights can elevate your banana flapjacks from good to truly exceptional. These tips will help you achieve consistently fluffy, flavorful, and perfectly cooked banana griddle cakes every single time.
* Use Very Ripe Bananas: This is perhaps the most critical tip for outstanding Banana Pancakes. Look for bananas with plenty of brown spots or even entirely brown skins. The riper the banana, the sweeter and more flavorful your pancakes will be, contributing to that irresistible banana essence.
Underripe bananas just won’t cut it for this recipe.
* Do NOT Overmix the Batter: I cannot stress this enough. Overmixing is the enemy of fluffy pancakes.
Stir the wet and dry ingredients together just until combined. A few lumps of flour are completely fine; in fact, they contribute to a tender texture. Overmixing develops the gluten in the flour, resulting in tough, chewy banana pancakes.
Mix until the streaks of flour just disappear.
* Let the Batter Rest: If you have 5-10 minutes, let your Banana Pancake batter sit after mixing. This allows the flour to fully hydrate and the baking powder to activate, leading to an even fluffier texture in your banana hotcakes.
This resting period truly makes a difference.
* Master the Griddle Temperature: A consistently medium heat is crucial. If the griddle is too hot, the banana pancakes will burn on the outside before cooking through on the inside.
Too low, and they will be pale and won’t develop that beautiful golden-brown crust. Test with a small amount of batter or a few drops of water.
* Only Flip Once: Resist the urge to constantly peek or flip your banana pancakes multiple times.
Wait until you see plenty of bubbles breaking on the surface and the edges look set and slightly dry. This indicates the first side is cooked and the pancake is ready for a single, confident flip. This ensures even cooking and a great rise.
* Grease Lightly and Between Batches: Too much oil can make your Banana Pancakes greasy and prevent them from browning properly. A light swipe of butter or oil before each batch is usually sufficient. A paper towel works well for this.
* Keep Them Warm: As you cook multiple batches of banana pancakes, keep the finished ones warm. Place them on a plate in a preheated oven set to its lowest temperature (around 200°F / 95°C) or covered loosely with foil while you finish cooking the rest. This ensures everyone gets to enjoy warm, fresh banana griddle cakes.
* Evenly Mashed Bananas: While some small lumps are fine, ensure your bananas are well-mashed so they distribute evenly throughout the batter. This guarantees banana flavor in every single bite of your Banana Pancake.
To ensure your Banana Pancakes turn out perfectly every single time, consider these insights that can elevate your cooking game. Learn more about achieving breakfast perfection with our guide on Easy Breakfast Pancake Poppers.
Storage & Reheating Tips
Often, there are leftover Banana Pancakes, and thankfully, they store and reheat beautifully. You can enjoy the deliciousness of these banana flapjacks even days after you first make them, making them perfect for meal prepping a quick breakfast.
* Cool Completely: Before storing, allow your cooked Banana Pancakes to cool completely on a wire rack. Storing warm pancakes creates condensation, which can make them soggy.
* Refrigeration: Place the cooled banana pancakes in an airtight container or a resealable plastic bag.
You can stack them, but placing a small piece of parchment paper between each pancake can help prevent them from sticking together. They will stay fresh in the refrigerator for up to 3-4 days.
* Freezing for Longer Storage: For longer storage, flash freeze your Banana Pancakes.
Place the cooled pancakes in a single layer on a baking sheet and freeze for about 30 minutes, or until firm. Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag. Again, parchment paper between them is a good idea.
They will maintain their quality in the freezer for up to 2-3 months.
* Reheating from the Refrigerator:
* Microwave: For a quick reheat, place 1-2 banana pancakes on a microwave-safe plate. Heat on high for 30-60 seconds, or until warmed through.
Be careful not to overheat, as they can become rubbery.
* Toaster/Toaster Oven: This is my preferred method for crispy edges. Pop individual banana pancakes into a toaster or toaster oven on a medium setting until they are heated through and slightly crispy.
* Skillet: Reheat on a lightly greased skillet over medium-low heat for 1-2 minutes per side, until warm and slightly browned.
* Reheating from the Freezer:
* Toaster/Toaster Oven: This is the best method for frozen banana pancakes. Simply place them directly from the freezer into a toaster or toaster oven.
Cook on a medium-high setting until hot and slightly crispy. This usually takes a bit longer than reheating from the fridge.
* Oven: Preheat your oven to 350°F (175°C).
Place frozen banana pancakes in a single layer on a baking sheet and bake for about 8-10 minutes, or until heated through.
* Microwave (not recommended for best texture): While possible, frozen banana pancakes tend to get a bit soft and lose their crispness when microwaved. If you must, microwave in 30-second intervals until warmed.
Enjoying your stored Banana Pancakes is almost as good as having them fresh off the griddle!
What to Serve With This Recipe
These homemade Banana Pancakes are utterly delicious on their own, but they truly shine when paired with complementary toppings and sides. Here are some fantastic ideas to elevate your banana flapjack experience and create a memorable breakfast or brunch spread.
* Classic Maple Syrup: A generous drizzle of pure maple syrup is the quintessential pairing. Its rich, sweet notes perfectly complement the banana flavor of the pancakes.
* Fresh Fruit Medley: Brighten up your plate with a side of fresh berries (strawberries, blueberries, raspberries), sliced bananas, kiwi, or a tropical fruit salad.
The natural acidity and freshness cut through the richness of the banana griddle cakes.
* Whipped Cream or Yogurt: A dollop of freshly whipped cream adds a luxurious touch, while a scoop of Greek yogurt (plain or vanilla) offers a creamy, slightly tangy contrast that’s also high in protein.
* Nut Butters: Spread a thin layer of peanut butter, almond butter, or cashew butter on your Banana Pancake for an extra boost of protein and healthy fats.
A drizzle of honey on top completes this hearty option.
* Nuts and Seeds: Sprinkle chopped walnuts, pecans, almonds, or even chia seeds and hemp hearts over your banana pancakes for added texture, crunch, and nutritional benefits.
* Chocolate Sauce or Chips: For the ultimate indulgence, a drizzle of chocolate sauce or a scattering of mini chocolate chips transforms these into a dessert-like experience.
This is especially popular with kids (and adults!).
* Bacon or Sausage: For a sweet and savory balance, serve your Banana Pancakes alongside crispy bacon strips, turkey bacon, or your favorite breakfast sausage links or patties. The salty, smoky flavors are a delightful contrast to the sweet banana hotcakes.
* Eggs: A side of scrambled, fried, or poached eggs adds more protein and makes for a more complete and satisfying meal with your banana pancakes.
* Warm Fruit Compote: A homemade berry compote (made by simmering berries with a touch of sugar and lemon juice) or sautéed apples with cinnamon creates a warm, flavorful topping that pairs wonderfully with the banana pancakes.
* Powdered Sugar: A simple dusting of powdered sugar offers a beautiful presentation and a subtle extra sweetness without overpowering the natural banana flavor of the banana flapjacks.
* Honey: If you prefer honey over maple syrup, a good quality raw honey can be a fantastic, natural sweetener for your homemade Banana Pancakes.
Mix and match these suggestions to create your perfect Banana Pancake feast!
These delightful pancakes are even better when paired with fun toppings or sides for a complete breakfast experience. For a quick and tasty addition, try our Easy 3-Ingredient Banana Bites Recipe!
FAQs
Making Banana Pancakes often brings up a few common questions. Here are the answers to help you master this delicious recipe.
Can I use overripe bananas for banana pancakes?
Absolutely, and in fact, you should! Overripe bananas with plenty of brown spots are ideal for Banana Pancakes. They are naturally sweeter and softer, making them easier to mash and imparting a much richer banana flavor to your banana flapjacks.
How do I prevent my banana pancakes from sticking?
Ensure your griddle or pan is properly preheated to a consistent medium heat. Also, grease it lightly with butter or oil between each batch of Banana Pancakes. Using a good quality non-stick pan can also make a significant difference in preventing sticking.
Can I make the batter ahead of time?
While it’s best to cook Banana Pancakes immediately after mixing for the fluffiest results, you can prepare the dry ingredients and wet ingredients (excluding the mashed banana and baking soda/powder) separately the night before.
Combine them with the mashed banana and baking agents just before cooking. If you must mix the full batter ahead, storing it in an airtight container in the fridge for a few hours is fine, but you might notice a slight reduction in fluffiness due to the leavening agents losing some potency.
What makes banana pancakes fluffy?
Several factors contribute to fluffy Banana Pancakes: the leavening agents (baking powder and baking soda), not overmixing the batter (which develops gluten and makes pancakes tough), and cooking on a properly heated griddle. The natural acids in the bananas also react with the baking soda to create extra lift.
Are these banana pancakes healthy?
These Banana Pancakes are a wholesome option, especially when compared to store-bought mixes. They use fresh bananas for natural sweetness, reducing the need for excessive added sugar. You can make them even healthier by using whole wheat flour, reducing sugar further, incorporating dairy-free milk, and serving with fresh fruit and nuts. Remember that portion control is also key!
Why are my banana pancakes turning out flat?
Flat Banana Pancakes can result from several issues. Check if your baking powder and baking soda are fresh and active. Ensure you’re not overmixing the batter, which deflates the air bubbles needed for rise. Also, verify your griddle temperature isn’t too low, as this can hinder the leavening agents from activating properly.
Can I add chocolate chips directly into the banana pancake batter?
Yes, you can! Stir chocolate chips directly into the batter just before cooking. For more even distribution, or if you don’t want every pancake to have chips, sprinkle them on top of each Banana Pancake after pouring the batter onto the griddle, before flipping.
What kind of milk is best for banana pancakes?
Any milk works well for these Banana Pancakes. Dairy milk (whole, 2%, or skim) gives a rich flavor. For dairy-free options, almond, oat, soy, or coconut milk (from a carton, not canned) are excellent choices and won’t significantly alter the taste or texture of your banana flapjacks.
Banana pancakes are a popular variant of traditional pancakes, made using mashed ripe bananas to enhance their flavor and sweetness. For a deeper dive into this delicious breakfast option, check out the comprehensive information available in this Pancake article.
Nutrition Information (per serving)
Please note: This is an estimated nutritional value per serving (approximately 2 medium banana pancakes) and can vary based on specific ingredients, portion sizes, and preparation methods. Toppings are not included in this estimation.
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Total Fat | 8-10 g |
| Saturated Fat | 4-5 g |
| Cholesterol | 45-55 mg |
| Sodium | 250-300 mg |
| Total Carbohydrates | 40-45 g |
| Dietary Fiber | 2-3 g |
| Total Sugars | 12-15 g |
| Protein | 7-9 g |
Banana Pancake
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Gluten Free, Dairy Free, Vegan options
Description
These Banana Pancakes are fluffy and delicious, making them a perfect breakfast choice. Packed with natural sweetness from ripe bananas, this recipe transforms a simple meal into a family favorite.
Ingredients
1 ½ cups All-Purpose Flour
2 tablespoons Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
1 large Egg
1 ¼ cups Milk (dairy or non-dairy)
2 tablespoons Melted Unsalted Butter or Neutral Oil
1 teaspoon Pure Vanilla Extract
2 ripe medium Bananas, mashed
Additional Butter or Oil for Greasing the Griddle
Instructions
- Prepare your dry ingredients by whisking together flour, sugar, baking powder, baking soda, and salt
- Combine wet ingredients by whisking egg, milk, melted butter or oil, and vanilla extract until well mixed
- Mash the bananas in a separate bowl until smooth with a few lumps
- Combine wet and dry mixes and add the mashed bananas. Fold gently until just combined
- Preheat a greased griddle over medium heat until ready
- Cook pancakes for 2-3 minutes until bubbles form and edges appear set
- Flip and cook for 1-2 more minutes until golden brow
- Serve warm with toppings of choice
Notes
Use very ripe bananas for maximum sweetness.
Avoid overmixing the batter to keep pancakes fluffy.
Let the batter rest for 5-10 minutes for better texture.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 medium pancakes
- Calories: 250-300 kcal
- Sugar: 12-15 g
- Sodium: 250-300 mg
- Fat: 8-10 g
- Saturated Fat: 4-5 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 40-45 g
- Fiber: 2-3 g
- Protein: 7-9 g
- Cholesterol: 45-55 mg