Banana Pancake Recipe (with Video)

Banana Pancake Recipe: There’s nothing quite like waking up to a plate of fluffy, golden banana pancakes. Perfectly sweetened with ripe bananas, these pancakes are a comfort food that’s easy to make and loved by everyone.

Whether you’re preparing a quick weekday breakfast or a leisurely weekend brunch, this recipe is sure to satisfy your cravings.

Ingredients Needed

Core Ingredients

Before diving in, gather these essential ingredients:

• Ripe Bananas (2-3 medium-sized): The riper, the better for sweetness and flavor.
• All-Purpose Flour (1 cup): Acts as the base for your batter.
• Milk (¾ cup): Regular, almond, or oat milk work well.
• Eggs (1 large): Helps bind the ingredients together.
• Baking Powder (1 teaspoon): For that perfect rise.
• Sugar (optional, 1 tablespoon): Adds a touch of extra sweetness.

Optional Add-ons

Want to make your pancakes extra special? Consider adding:

• Chocolate Chips or Blueberries: For a burst of flavor.
• Cinnamon (½ teaspoon): To enhance the aroma.
• Vanilla Extract (1 teaspoon): Adds depth to the taste.

Equipment Checklist

Ensure you have the following tools:

• A mixing bowl.
• Whisk or fork for mashing bananas.
• Non-stick frying pan or griddle.
• Measuring cups and spoons.
• A spatula for flipping pancakes.

Preparing the Ingredients

Selecting the Right Bananas

The key to amazing banana pancakes is choosing ripe bananas. Look for bananas with a deep yellow peel and brown spots. These are sweeter and easier to mash.

Measuring Your Ingredients

Precision is important. Use measuring cups and spoons for consistency, especially with flour and milk. Too much flour can make the pancakes dense, while too little results in thin batter.

Mixing the Batter

Mashing the Bananas

Start by peeling your bananas and placing them in a large mixing bowl. Use a fork or potato masher to mash until smooth. A few small lumps are okay as they add texture.

Combining Wet and Dry Ingredients

1. Add eggs, milk, and vanilla extract to the mashed bananas. Whisk until well combined.
2. In a separate bowl, mix flour, baking powder, sugar, and cinnamon.
3. Gradually add the dry ingredients to the wet mixture. Stir gently to avoid overmixing, which can lead to dense pancakes.

Cooking the Pancakes

Preheating the Pan

Heat a non-stick pan or griddle over medium heat. Add a small amount of butter or oil to prevent sticking.

Pouring and Flipping

1. Scoop ¼ cup of batter for each pancake and pour it onto the hot pan.
2. Cook for about 2-3 minutes, or until bubbles form on the surface.
3. Flip carefully and cook for another 1-2 minutes until golden brown.

Serving Suggestions

Toppings to Elevate Your Pancakes

Top your banana pancakes with:

• Maple Syrup or Honey: Classic and delicious.
• Fresh Fruits: Sliced bananas, strawberries, or blueberries.
• Whipped Cream or Greek Yogurt: For a creamy touch.

Creative Presentation Ideas

Stack your pancakes neatly and drizzle syrup over the top. Garnish with fruits and a sprinkle of powdered sugar for a picture-perfect finish.

Tips and Tricks for Perfect Banana Pancakes

Achieving the ideal banana pancake might seem easy, but a few tricks can make your pancakes exceptional every single time. Here’s how:

1. Don’t Overmix the Batter
   Stirring too much activates the gluten in the flour, leading to tough and rubbery pancakes. Mix until just combined for a fluffy texture.
2. Keep the Pan at the Right Temperature
   Preheat your pan and ensure it stays at medium heat. Too hot, and the pancakes will burn before cooking through; too cool, and they’ll be pale and undercooked.
3. Use Fresh Baking Powder
   Baking powder helps the pancakes rise, so make sure yours isn’t expired.
4. Let the Batter Rest
   Allow the batter to sit for 5-10 minutes. This gives the flour time to hydrate and leads to more even cooking.
5. Use a Non-Stick Pan
   If you don’t have a non-stick pan, use butter or a thin layer of oil to prevent sticking.

Common Substitutions and Variations

Banana pancakes are versatile, making it easy to customize the recipe for dietary preferences or creative flavors.

1. Gluten-Free Pancakes
   Substitute all-purpose flour with almond flour, oat flour, or a gluten-free mix. The texture may vary slightly, but the flavor remains amazing.
2. Vegan Banana Pancakes
   Replace the egg with a flaxseed or chia seed mixture (1 tablespoon seeds + 3 tablespoons water). Use a plant-based milk like almond or soy.
3. Low-Carb or Keto-Friendly Pancakes
   Swap the flour for coconut or almond flour and reduce the amount of sugar. Consider adding a pinch of stevia for sweetness.
4. Extra Protein Pancakes
   Mix in a scoop of protein powder or use Greek yogurt instead of milk.

Nutritional Value of Banana Pancakes

For those keeping an eye on nutrition, banana pancakes offer a balanced mix of carbs, protein, and fats. Here’s a rough breakdown (per serving of three medium pancakes):

• Calories: ~250-300
• Protein: 6-8g
• Carbohydrates: 40-45g
• Fats: 5-7g
• Fiber: 3-5g

These values can vary depending on the ingredients and toppings used.

Storing and Reheating Pancakes

Banana pancakes taste best fresh, but leftovers can be just as good with proper storage and reheating.

Storing Leftovers

• Let the pancakes cool completely before placing them in an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing Pancakes

• Lay pancakes flat on a baking sheet and freeze until solid.
• Transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months.

Reheating Tips

• Microwave: Heat for 20-30 seconds per pancake.
• Oven: Warm at 350°F (175°C) for 5-7 minutes.
• Toaster: Toast for a crispy exterior.

FAQs about Banana Pancake Recipe

1. What ingredients do I need to make banana pancakes?

To make banana pancakes, you’ll typically need ripe bananas, flour, milk, eggs, sugar, baking powder, and a pinch of salt. You can also add vanilla extract or cinnamon for extra flavor.

2. Can I make banana pancakes gluten-free?

Yes! Substitute regular flour with gluten-free flour or oat flour for a gluten-free version. Ensure all other ingredients are also gluten-free.

3. How do I make banana pancakes fluffy?

To achieve fluffy pancakes, don’t overmix the batter. Let it rest for a few minutes before cooking to allow the baking powder to activate.

4. Can I freeze banana pancakes?

Absolutely! Let the pancakes cool completely, then stack them with parchment paper in between and store in an airtight container or freezer bag. They’ll last up to 3 months in the freezer.

5. What toppings go well with banana pancakes?

Popular toppings include fresh fruit, maple syrup, whipped cream, nuts, or a dollop of yogurt. For a richer treat, try adding chocolate chips or peanut butter.

6. Can I make banana pancakes without eggs?

Yes, you can replace eggs with a flaxseed or chia seed mixture (1 tablespoon mixed with 2.5 tablespoons of water per egg) or use unsweetened applesauce as a substitute.

7. How long should I cook each pancake?

Cook each pancake for 2–3 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes until golden brown.

8. What’s the best way to mash the bananas?

Use a fork or potato masher to mash ripe bananas until smooth, leaving a few small chunks if you prefer a bit of texture.

Conclusion

Banana pancakes are a simple yet delightful breakfast that can be whipped up in no time. With their natural sweetness and endless customization options, they’re a hit for both kids and adults. Whether you stick to the classic recipe or experiment with add-ons and variations, you’ll find banana pancakes to be a go-to comfort meal. Gather your ingredients, fire up the pan, and enjoy the magic of homemade banana pancakes today!