Banana Pancakes Recipe

If you’re craving a stack of fluffy, golden pancakes with irresistible banana flavor, these Banana Pancakes are about to become your wake-up call! This recipe transforms a single overripe banana into a breakfast treat so tender, delicious, and cozy, you’ll be dreaming about them all week long.

Ingredients You’ll Need

Simple, pantry-friendly ingredients are the magic behind Banana Pancakes. Each one contributes a little something—be it the fluffy crumb, irresistible aroma, or that iconic golden color—that makes these pancakes truly special.

• All-purpose flour: Forms the sturdy-yet-tender base for a fluffy stack—just be sure to spoon and level for best results.
• Sugar: Lends sweetness to highlight the natural banana flavor without making the pancakes too sugary.
• Baking powder: The secret to those sky-high, airy Banana Pancakes!
• Salt: Balances the sweetness and brings out every cozy, comforting note.
• Overripe banana: The browner, the better—it infuses every bite with luscious banana goodness and natural sweetness.
• Eggs: Hold the batter together and add richness for that custardy interior.
• Milk: Provides moisture, keeping the pancakes soft and tender.
• Vanilla extract: Gives a hint of extra warmth and bakery-style depth.
• Unsalted butter (melted): Makes the pancakes moist and adds a subtle rich flavor.
• Vegetable oil & unsalted butter (for cooking): A mix that delivers a perfectly golden, crisp exterior every time.
• Maple syrup & sliced bananas (for serving): Optional, but highly recommended to amplify the banana pancake experience!

Variations

Banana Pancakes are incredibly adaptable—don’t hesitate to have fun with flavors and mix-ins to make them your own! Here are some delicious ideas to help you put your personal spin on this breakfast classic.

• Chocolate Chip Banana Pancakes: Toss a handful of chocolate chips into the batter for little pools of gooey chocolate in every bite.
• Nutty Crunch: Add chopped walnuts or pecans to the mix for crunch, flavor, and extra heartiness.
• Gluten-Free Twist: Swap in your favorite gluten-free all-purpose flour blend for a still-fluffy, wheat-free version.
• Spiced Banana Pancakes: Stir in a pinch of cinnamon or nutmeg for cozy, aromatic warmth.
• Dairy-Free Adaptation: Use a non-dairy milk and plant-based butter to make these pancakes fully dairy-free.

How to Make Banana Pancakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Take an extra moment here to break up any clumps and aerate the mix—this is the secret to super-fluffy Banana Pancakes!

Step 2: Combine the Wet Ingredients

Grab a small bowl and mash your overripe banana until it’s almost smooth (a few lumps are perfectly okay). Whisk in the eggs, then add the milk and vanilla extract, stirring until the mixture is well-blended and creamy.

Step 3: Bring the Batter Together

Pour the banana mixture and melted butter into the flour bowl. Gently fold everything together with a rubber spatula—stop as soon as you see no more dry streaks. Don’t over-mix! The batter should look thick and a little lumpy (that’s the magic).

Step 4: Cook the Pancakes

Set your griddle or favorite non-stick pan over medium heat until it’s nice and hot. Swirl in some butter and a bit of vegetable oil, then drop the batter by ¼-cupfuls, giving each pancake a little room to expand. Let them cook until bubbles surface and the bottom is gorgeously golden, about 2 minutes, before flipping to finish the other side—1 to 2 minutes more.

Step 5: Serve and Devour!

Transfer your Banana Pancakes to a plate as soon as they’re cooked and enjoy while still piping hot. Don’t forget the maple syrup and sliced bananas—if you’re feeling extra fancy, a dusting of powdered sugar or a scoop of Greek yogurt takes these over the top!

How to Serve Banana Pancakes

Garnishes

A stack of Banana Pancakes looks extra tempting when you pile on sliced bananas and drizzle with warm maple syrup. For an added flourish, dust with powdered sugar, sprinkle with toasted nuts, or add a dollop of whipped cream. Even a handful of fresh berries sends them straight into “brunch treat” territory!

Side Dishes

To make your breakfast feel complete, serve Banana Pancakes with crispy bacon or sausage, tangy Greek yogurt, or even fluffy scrambled eggs. If you’re hosting a leisurely brunch, a bright fruit salad or a big pot of coffee makes it a true feast.

Creative Ways to Present

Try stacking Banana Pancakes high and skewering them with fresh fruit for a fun pancake “kabob.” Or, cut smaller rounds for mini-pancake sliders layered with Nutella or peanut butter. For special occasions, arrange pancakes in a circle and top with edible flowers for a beautiful brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

Let any leftover Banana Pancakes cool completely, then stack them with parchment or wax paper between layers to prevent sticking. Store in an airtight container in the fridge, and they’ll stay fresh for up to three days.

Freezing

These pancakes freeze beautifully! Place cooled pancakes in a single layer, separated by parchment, then wrap them in foil or pop them in a freezer-safe bag. They’ll keep their flavor and texture for up to three months, making Banana Pancakes the ultimate breakfast meal-prep hero.

Reheating

Warm up your Banana Pancakes in the oven (375°F, covered loosely with foil for 8–10 minutes) or zap them in the microwave for about 30 seconds per pancake. They taste almost as good as the day they were made—maybe even better, when you realize how easy breakfast just got.

FAQs

Final Thoughts

I hope you’ll give these Banana Pancakes a whirl the next time you spot a lone, speckled banana on your counter. They’re cozy, foolproof, and almost guaranteed to make your morning brighter—just add syrup and smiles!

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