There’s something magical about waking up to the smell of banana pancakes sizzling on the griddle.
It takes me back to lazy Sunday mornings when time seemed to slow down, and the world felt just right. I remember my mom flipping those golden pancakes with a smile, and the kitchen filled with laughter and love.
Banana pancakes aren’t just a breakfast treat; they’re a hug on a plate. The sweet aroma of ripe bananas and the cozy warmth of pancakes create a comforting start to the day.
Whether you’re making them for a special brunch or a quick weekday breakfast, these pancakes have a way of turning any morning into a little celebration.
So grab those spotty bananas sitting on your counter and let’s create some delicious memories together. With just a few simple ingredients, you’ll have a stack of fluffy banana pancakes that are sure to bring a smile to anyone’s face.
Ingredients
I grab two ripe bananas and mash them well.
Then I take 1 cup of all-purpose flour and add it to a mixing bowl. Next, I mix in 1 tablespoon of sugar and 1 teaspoon of baking powder. A little pinch of salt goes in too.
In another bowl, I whisk together 1 large egg and 3/4 cup of milk. I add 1 teaspoon of vanilla extract because I love the flavor it brings. I pour this mixture into the dry ingredients and stir until combined.
Tools And Equipment
You’ll need a mixing bowl and a whisk for blending. I always grab a non-stick skillet. It makes flipping easy. Measuring cups are key for accuracy. A spatula helps keep pancakes intact. Don’t forget the fork for mashing bananas.
Directions
Follow these steps to make the fluffiest banana pancakes you’ve ever had. Let’s dive right in!
Prep
First, mash the bananas until smooth.
In a mixing bowl, gather all your dry ingredients.
Get your wet ingredients ready in another bowl.
Make The Batter
Mix the mashed bananas with the wet ingredients.
Pour this mixture into the bowl with the dry ingredients.
Stir until you have a smooth batter.
Cook The Pancakes
Heat your skillet on medium and lightly grease it.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on top, then flip to the other side for a minute or so.
Serve warm topped with syrup or your favorite fruits.
Tips For Perfect Banana Pancakes
The secret is in the bananas. Ripe ones work best!
Avoid overmixing the batter. Lumps are okay.
Use a reliable non-stick skillet so they flip easily.
Cook on medium heat. Don’t rush it.
Look for bubbles on top before flipping.
Keep cooked pancakes warm in the oven while making more.
Variations And Add-Ins
I love tweaking recipes to keep things interesting. With banana pancakes, the possibilities are endless!
If you like crunchy, add a handful of chopped nuts like walnuts or pecans. They give a nice bite.
For a burst of sweetness, toss in some chocolate chips. They melt and create gooey pockets in every bite.
Like it fruity? Fresh blueberries or raspberries mix in well too. They’re juicy and add a pop of color.
Consider spicing things up with a dash of cinnamon or nutmeg in the batter. It brings warmth and depth.
Feeling indulgent? A swirl of creamy peanut butter or a dollop of Greek yogurt on top never fails.
You can even get adventurous and try shredded coconut for a tropical vibe.
Serving Suggestions
I love starting my day with banana pancakes topped with fresh berries and a drizzle of maple syrup. The sweet and tangy combo is simply perfect.
For a nutty crunch, sprinkle chopped walnuts or pecans on top. Trust me, it adds such a nice texture.
Sometimes, I spread a little peanut butter or almond butter on my pancakes. It’s creamy and delicious!
To make it fancy, add a dollop of whipped cream and a sprinkle of cinnamon. It’s like dessert!
How To Store And Reheat
Got leftover banana pancakes? No worries!
First, let them cool. Then, stack them between parchment paper. This stops sticking. Pop them in an airtight container. Into the fridge they go.
Freezing is easy too. Just wrap and place in a freezer bag. Don’t forget to label it! They last about two months.
Reheating brings them back to life. Use the microwave for quick results. About 20 seconds per pancake. For a crispy texture, try the toaster. Just watch so they don’t burn.
Or warm them in an oven at 350°F for 5-7 minutes. Perfect if you’re reheating a bunch.
Conclusion
Banana pancakes truly are a delightful way to start the day. Whether you’re savoring them on a lazy Sunday morning or whipping them up for a quick weekday breakfast, they never fail to bring a sense of warmth and joy. With their fluffy texture and sweet banana flavor, they’re like a little piece of happiness on a plate.
Don’t hesitate to get creative with your toppings and mix-ins. The possibilities are endless, and each variation adds a unique twist to this classic breakfast treat. Plus, they’re easy to make ahead and store, so you can enjoy them anytime you crave a comforting breakfast.
So gather those ripe bananas and your favorite toppings, and get ready to create some delicious memories. Happy pancake flipping!
Ingredients
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- A pinch of salt
- 1 large egg
- 3/4 cup milk (plant-based options work well)
- 1 teaspoon vanilla extract
Instructions
- Mash the bananas until smooth.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together the egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until smooth.
- Heat a non-stick skillet on medium, lightly greased.
- Pour 1/4 cup of batter onto the skillet per pancake, cooking until bubbles form, then flip and cook for another minute.
- Serve warm with your favorite toppings.
Notes
Use overripe bananas for the best flavor. Avoid overmixing the batter to keep pancakes fluffy. Adjust milk for desired batter consistency.
