I still remember the first time I tried making delicious banana pancakes in my tiny kitchen. The smell of sweet, ripe bananas mixed with warm buttery batter wafted through the air, prompting an irresistible craving. It felt like a cozy weekend breakfast, even if it was just another weekday. With just a few staple ingredients, these banana pancakes are quick and rewarding, perfect for busy mornings or a leisurely brunch with family.
What makes these pancakes so special is their delightful fluffiness and the natural sweetness from the bananas. They’re not just for breakfast; they can be a comforting snack or dessert too. If you’re a banana lover like me, then this is the perfect recipe to savor.
Why you’ll love delicious banana pancakes
- Fast to prepare and cook.
- Naturally sweet with the flavor of bananas.
- Fluffy and light texture everyone enjoys.
- Great for breakfast, snacks, or dessert.
- Easy to customize with toppings.
“Rich flavor, simple steps, and weeknight-fast — the kind of recipe everyone asks for again.”
What ingredients do I need for delicious banana pancakes?
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
Ingredient notes & swaps
- Mashed bananas add natural sweetness; you can use applesauce as a substitute for a lower sugar option.
- Milk can be substituted with plant-based alternatives like almond milk.
How do I make delicious banana pancakes?
To begin making delicious banana pancakes, combine the mashed bananas with the wet and dry ingredients. Cook on a hot skillet until bubbly and golden brown, flipping carefully. The bananas not only enhance the flavor but also keep the pancakes moisture-rich.
- In a bowl, mash the ripe bananas until smooth.
- Add the milk and egg, mixing well.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and add a bit of butter.
- Pour about 1/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form and edges look set, then flip and cook until golden brown.
Pro Tip: For even fluffier pancakes, let the batter rest for a few minutes before cooking.
How should I serve it?
Serve delicious banana pancakes warm, topped with a drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream. Fresh fruit like strawberries or blueberries makes a lovely garnish, adding both color and flavor to your plate.
Can I make it ahead? How do I store and reheat it?
You can make delicious banana pancakes in advance and store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. To reheat, just pop them in the microwave for a few seconds or in a skillet until warmed through. Remember to cool the pancakes promptly and avoid leaving them at room temperature for long periods.
How do I fix common issues?
If your banana pancakes turn out too dry, consider adding a bit more milk to the batter. For a bland flavor, try adding a touch of vanilla extract or cinnamon next time. If they come out too thick, a little extra milk can help, while overcooked pancakes can be prevented by lowering your heat while cooking.
Tips for success
- Use overripe bananas for better sweetness.
- Avoid over-mixing the batter; it’s okay if there are a few lumps.
- Ensure your skillet is preheated for even cooking.
- Add chocolate chips or nuts for extra flavor.
- Adjust heat as necessary to prevent burning.
What variations can I try?
For a twist, consider adding chopped nuts or chocolate chips to the batter. You can also try substituting half the flour with oatmeal for added texture and nutrition. For a tropical flavor, add shredded coconut or swap out the bananas for pureed mango.
FAQs
Can I use whole wheat flour instead?
Yes, whole wheat flour can be used if you prefer a healthier option. The pancakes may be denser, but they’ll still taste great.
How can I make these pancakes vegan?
You can replace milk with a non-dairy alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) instead of the regular egg.
What’s the best way to tell when pancakes are done cooking?
Look for bubbles forming on the surface and edges that appear set; that’s a great indication that they’re ready to flip.
Can I substitute mashed bananas with another fruit?
Yes, applesauce or pureed pumpkin can work as substitutes, though the flavor will differ slightly.
Are these pancakes freezable?
Yes, you can freeze them! Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag.
Delicious Banana Pancakes
Ingredients
Method
- In a bowl, mash the ripe bananas until smooth.
- Add the milk and egg, mixing well.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and add a bit of butter.
- Pour about 1/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form and edges look set, then flip and cook until golden brown.