Banana Pancakes Recipe

Banana pancakes are a delightful breakfast treat that satisfies your senses while packing a nutritious punch.

light and fluffy banana pancakes recipe

Your whole family will love waking up to the aroma of these pancakes sizzling on the griddle. Weekend breakfasts are about slowing down and savoring those precious morning moments with family. This non-fussy, simple dish is absolutely perfect for those meals.

When it comes to ingredients and technique, creating the perfect stack of banana pancakes requires a delicate balance of flavors and textures. They use up those spotted bananas sitting on your counter — you know, the ones that are just a little too ripe for eating but perfect for baking. The natural sweetness of overripe bananas melts right into the batter, making the pancakes impossibly tender and full of real banana flavor.

Mashing the bananas thoroughly ensures that their flavor is evenly distributed throughout the batter, while a gentle folding motion when blending the wet ingredients and dry ingredients will prevent the batter from becoming too dense.

These pancakes aren’t just breakfast; they’re an invitation to gather around the table, share stories over steaming cups of coffee, and start the day with something that feels just a little bit special. Make everyone feel right at home whether serving them to overnight guests or reating your family to a lazy Sunday breakfast.

banana pancakes browned on griddle.

History & benefits of banana pancakes

People have loved pancakes for centuries, with the earliest recorded mention dating back to ancient Greece. Throughout history, different cultures have put their own spin on this classic. From delicate French crepes to hearty American flapjacks, pancakes in all their forms hold a special place in the hearts (and bellies) of people worldwide.

Adding ripe bananas to pancakes is a relatively recent innovation, bringing a sweet and fruity twist to the classic recipe. Variations of banana pancake recipes popped up pretty fast, all bringing unique flavor, texture, and added nutritional value.

Bananas are a fantastic source of essential vitamins and minerals, including potassium, vitamin B6, and vitamin C. By incorporating this versatile fruit into your pancake batter, you boost the flavor and nutrition of your morning meal.

What to serve with banana pancakes

No banana pancake breakfast is complete without a nice selection of tasty accompaniments. Simple sides, such as fresh berries or other fruit, Greek yogurt, or a drizzle of pure maple syrup, can enhance the natural flavors of the pancakes without overpowering them.

For a more savory touch and satisfying contrast, add crispy bacon or juicy sausage links.

As for beverages, wash down every scrumptious bite with a refreshing glass of orange juice or a frothy cappuccino. For an adult brunch, you could add Bailey’s to the latter for a coffee cocktail. And of course, all you need is a generous splash of bubbly to convert that OJ to a mimosa.

banana pancakes browned on griddle.

Ingredients needed to make the ultimate banana pancakes

Below are the crucial components to gather for making this yummy recipe for banana pancakes:

  • All-Purpose Flour: Provides structure and acts as the base for the batter.
  • Baking Powder: This leavening agent helps create light and fluffy pancakes.
  • Salt: Enhances the overall flavor and balances the sweetness of the bananas.
  • Overripe Bananas: Adds natural sweetness, moisture, and a yummy banana flavor.
  • Unsalted Butter: Imparts richness and helps create a tender texture.
  • Large Egg: Binds the ingredients together and adds structure to the pancakes.
  • Milk: Provides moisture and creates a smooth batter.
  • Packed Brown Sugar: Sweetens the pancakes and complements the caramel-like notes in the overripe bananas.
  • Vanilla Extract: Enhances the overall flavor and adds depth to the batter.
banana pancakes ingredients

Kitchen Equipment Needed

  1. Mixing bowls 
  2. Large skillet or griddle

Frequently asked questions about banana pancakes

Here are a few common questions and answers about making these delicious pancakes. If you have a question I haven’t covered here, drop it in the comments section, and I will reply as soon as I can.

How long can you store leftover pancakes in the fridge?

You can store cooked banana pancakes in an airtight container or wrapped in plastic wrap in the refrigerator for up to four days. To maintain their freshness and prevent them from drying out, place a layer of parchment paper between each pancake before storing.

Are these pancakes suitable for freezing?

Yes, you can freeze cooked banana pancakes by placing them in an airtight container with layers of parchment paper in between. To reheat, simply pop them in the toaster or microwave until warmed through.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute wheat flour for all-purpose flour in these banana pancakes. Just keep in mind that whole wheat flour will create a denser texture and a nuttier flavor. You may also consider combining whole wheat and all-purpose flour to balance the taste and texture.

What’s the best way to prevent my pancakes from sticking to the pan?

To keep your pancakes from sticking, be sure to preheat your pan on medium-low heat and lightly grease it with butter or a non-stick cooking spray before pouring in the batter. Additionally, wait for bubbles to form on the surface of the pancake before flipping to ensure even cooking and easy flipping.

banana pancakes

Can I add protein powder to this pancake recipe?

Yes, you can add protein powder! Just replace ÂĽ cup of the flour with your preferred protein powder. (Unflavored or vanilla will work best with this recipe.) Subbing the powder for flour ensures the pancakes don’t become too dry. You still may need to add one or two more tablespoons of milk if the batter is too thick.

Can I make these pancakes dairy-free?

You can make a dairy-free version of these pancakes. Simply replace the butter with a dairy-free alternative, such as melted coconut oil, and swap the milk for plant-based milk like almond milk or soy milk.

Is there a way to make this banana pancake recipe gluten-free?

Yes, you can adapt this recipe to make gluten-free banana pancakes. Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). Make sure your baking powder is gluten-free certified. Add ÂĽ teaspoon of xanthan gum if your flour blend doesn’t already include it. The rest of the ingredients can stay the same

Can I make a vegan version of these banana pancakes?

Yes, you can adapt this recipe to make vegan banana pancakes. Just replace the egg with another small, mashed ripe banana (in addition to the two already in the recipe) or ÂĽ cup unsweetened applesauce. Substitute the milk with plant-based milk, like almond, oat or soy milk. Replace butter with melted coconut oil or vegan butter. Double-check that your brown sugar is vegan because some brands use bone char in processing.

You can even combine these modifications – for example, making vegan, gluten-free, protein pancakes!

banana pancakes on a plate

More Grandma-Approved Recipes

If you enjoyed this recipe for banana pancakes, then check out these other delicious breakfast dishes:

banana pancake recipe

Banana Pancakes

Banana pancakes are a delightful breakfast treat that satisfies your senses while packing a nutritious punch.
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: banana, breakfast, brunch
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 pancakes
Calories: 127kcal
Author: Laura

Equipment

  • Mixing bowls 
  • Large skillet or griddle

Ingredients

  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ÂĽ teaspoon salt
  • 2 small overripe bananas
  • 2 Tablespoons unsalted butter melted
  • 1 large egg
  • 1 cup milk
  • ÂĽ cup packed brown sugar
  • 1 teaspoon vanilla extract

Instructions

  • In medium bowl, mix the flour, baking powder, salt, and brown sugar together.
    dry ingredients in a blue bowl for banana pancakes.
  • In a small bowl, mash the banana with a fork until almost smooth. Whisk in the egg.
    mashed bananas in a green bowl
  • Add the milk and vanilla and whisk until well blended. Pour the banana mixture into the flour mixture. Last, add in the melted butter.
    added wet ingredients to dry ingredients in a green bowl for banana pancakes.
  • Fold the batter gently with a whisk until just blended. Do not over-mix. The batter will be thick and lumpy.
    mix banana pancake ingredients in a green bowl.
  • Grease skillet or griddle with butter over medium heat.
    grease skillet with butter for banana pancakes
  • Pour a ÂĽ cup of pancake batter onto the griddle and cook until bubbles form and pop, then flip.
    banana pancakes on a griddle
  • Cook for another minute or two, until golden brown.
    banana pancakes browned on griddle.
  • Top with sliced bananas, maple syrup and a dash of cinnamon. Enjoy!
    banana pancakes

Nutrition

Calories: 127kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 134mg | Potassium: 130mg | Fiber: 1g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg

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