There’s something undeniably comforting about waking up to a stack of fluffy Banana Pancakes. The sweet aroma wafting through your kitchen, the golden-brown edges, and the soft, tender centers make for a delightful breakfast that sets the tone for the day. Whether you’re cooking for a crowd or just treating yourself, these pancakes are quick and easy to whip up, and they taste like a warm hug on a plate.
Why I Love This Recipe
This Banana Pancakes recipe is not only simple but also incredibly versatile. The combination of ripe bananas and warm spices like cinnamon and nutmeg elevates the flavor profile without overwhelming the palate. Plus, it’s the perfect way to use up those overripe bananas sitting on your counter. I love that they come together in one bowl, making cleanup a breeze. And let’s be honest, who doesn’t enjoy a pancake that’s both delicious and nutritious?
Ingredient Rundown
To create these scrumptious Banana Pancakes, you’ll need a few staple ingredients. Here’s a detailed breakdown:
- 1 cup all-purpose flour: The base of our pancake batter.
- 2 tablespoons cane sugar: Adds just the right amount of sweetness.
- 2 teaspoons baking powder: Helps the pancakes rise perfectly.
- ½ teaspoon baking soda: Works in conjunction with baking powder for fluffiness.
- Heaping 1 teaspoon cinnamon: A warm spice that pairs beautifully with bananas.
- Heaping ½ teaspoon sea salt: Balances the sweetness.
- ½ teaspoon ground nutmeg: Adds a hint of warmth and complexity.
- 1 cup mashed ripe banana: About 2 medium bananas, the star ingredient!
- 1 large egg: Binds the ingredients together.
- ½ cup milk: Adds moisture to the batter.
- 2 tablespoons neutral oil or avocado oil: For a moist pancake, plus more for brushing the pan.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- Maple syrup: For serving, because what’s pancakes without syrup?
Equipment Breakdown
Before you dive into making these delightful Banana Pancakes, gather your equipment:
- Mixing bowl: For combining all the ingredients.
- Whisk: To blend the wet and dry ingredients smoothly.
- Measuring cups and spoons: For accurate measurements of each ingredient.
- Non-stick skillet or griddle: Ideal for cooking pancakes evenly.
- Spatula: For flipping your pancakes without a mess.
Banana Pancakes: From Prep to Plate
Ready to make some Banana Pancakes? Follow these simple steps:
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cane sugar, baking powder, baking soda, cinnamon, sea salt, and nutmeg. Whisk until well blended.
Step 2: Prepare the Wet Ingredients
In a separate bowl, mash the ripe bananas until smooth. Add the egg, milk, oil, and vanilla extract. Whisk until fully combined; the mixture should be creamy.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula. Be careful not to overmix; a few lumps are perfectly fine.
Step 4: Preheat the Skillet
Heat your non-stick skillet or griddle over medium heat. Brush a little oil onto the surface to prevent sticking.
Step 5: Cook the Pancakes
For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
Step 6: Serve and Enjoy
Transfer the pancakes to a plate and serve warm with a drizzle of maple syrup. You can also add toppings like sliced bananas, nuts, or a sprinkle of cinnamon for extra flair.
Healthier Substitutions
If you’re looking to make some adjustments to this recipe, here are a few healthier substitutions you can consider:
- Whole wheat flour: Swap all-purpose flour for whole wheat flour for added fiber.
- Maple syrup or honey: Use as a natural sweetener instead of cane sugar.
- Almond milk or oat milk: Substitute regular milk with a plant-based alternative.
- Greek yogurt: Replace oil with Greek yogurt for a protein boost and creaminess.
Notes from the Test Kitchen
- Make sure your bananas are very ripe for the best flavor and natural sweetness.
- If you have leftover batter, store it in the fridge and use it the next day; just give it a good stir before using.
- For a fun twist, add chocolate chips or nuts to the batter before cooking.
- These pancakes freeze beautifully! Stack them with parchment paper in between, and store in an airtight container.
Storage & Reheat Guide
To store leftover Banana Pancakes, let them cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply pop them in the toaster or microwave until warm.
Your Questions, Answered
Can I use whole wheat flour instead of all-purpose flour?
Yes! Whole wheat flour can be used for a healthier option, though the pancakes may be slightly denser.
What type of oil can I use for these pancakes?
You can use any neutral oil, such as vegetable oil or avocado oil. Coconut oil works too, but it will add a subtle flavor.
Are these pancakes gluten-free?
To make gluten-free Banana Pancakes, substitute the all-purpose flour with a gluten-free flour blend.
Can I store the batter for later use?
It’s best to use the batter immediately for the fluffiest pancakes. However, if you need to store it, keep it in the fridge for up to 24 hours.
When it comes to serving your Banana Pancakes, consider these delightful pairings:
Save & Share
If you love this recipe for Banana Pancakes, don’t forget to save it to your favorites and share it with your friends and family! Everyone deserves to enjoy this delicious breakfast treat. Whether you’re lounging on a lazy Sunday morning or hosting a brunch party, these pancakes are sure to impress.
Indulging in a stack of warm Banana Pancakes is a delightful way to start your day. The combination of sweet, ripe bananas with warm spices creates a flavor profile that is comforting and satisfying. With simple ingredients and straightforward steps, you can enjoy a homemade breakfast that brings joy to your table. So gather your ingredients, heat up that skillet, and get ready to flip some delicious pancakes!
Banana Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, combine the all-purpose flour, cane sugar, baking powder, baking soda, cinnamon, sea salt, and nutmeg. Whisk until well blended.
- In a separate bowl, mash the ripe bananas until smooth. Add the egg, milk, oil, and vanilla extract. Whisk until fully combined; the mixture should be creamy.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula. Be careful not to overmix; a few lumps are perfectly fine.
- Heat your non-stick skillet or griddle over medium heat. Brush a little oil onto the surface to prevent sticking.
- For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
- Transfer the pancakes to a plate and serve warm with a drizzle of maple syrup. You can also add toppings like sliced bananas, nuts, or a sprinkle of cinnamon for extra flair.
Notes
- Make sure your bananas are very ripe for the best flavor and natural sweetness.
- If you have leftover batter, store it in the fridge and use it the next day; just give it a good stir before using.
- For a fun twist, add chocolate chips or nuts to the batter before cooking.
- These pancakes freeze beautifully! Stack them with parchment paper in between, and store in an airtight container.
