introduction
Banana pancakes are a delicious and easy breakfast option that combine the sweet flavor of ripe bananas with fluffy pancake goodness. Perfect for a lazy weekend morning, these pancakes can become a family favorite in no time. They’re quick to whip up and can be customized with your favorite toppings.
why make this recipe
Making banana pancakes allows you to enjoy the sweet taste of ripe bananas in a warm, comforting dish. This recipe is not only simple and quick, but it also helps reduce food waste by using overripe bananas. Plus, the fluffy texture and natural sweetness mean you may not even need as much syrup!
how to make Banana Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 ripe banana, mashed
- 2 tablespoons melted butter
- Cooking spray or extra butter for the pan
Directions:
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, mashed banana, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Heat a skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup or your favorite toppings.
how to serve Banana Pancakes
Serve the banana pancakes warm, stacked high on a plate. Drizzle with maple syrup, add fresh fruit like sliced bananas or strawberries, or a dollop of whipped cream for extra indulgence. You can also sprinkle some nuts or chocolate chips for added flavor and texture.
how to store Banana Pancakes
If you have leftover pancakes, let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. To freeze, place a piece of parchment paper between each pancake and store them in a freezer-safe bag. They can last up to 2 months in the freezer.
tips to make Banana Pancakes
- Make sure your bananas are ripe for the best flavor.
- Don’t overmix the batter; a few lumps are okay for a fluffier pancake.
- If the batter is too thick, add a splash of milk to reach your desired consistency.
- Keep the heat medium to avoid burning the pancakes; adjust as needed while cooking.
variation
You can try adding different mix-ins like chocolate chips, nuts, or even spices like cinnamon for extra flavor. For a healthier twist, use whole wheat flour or add oats to the batter.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. If you want to mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for about 5 minutes.
How can I make these pancakes vegan?
You can make the pancakes vegan by using a plant-based milk, replacing the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and using a vegan butter substitute.
Can I prepare the batter ahead of time?
It’s best to make the batter just before cooking. If you prepare it in advance, let it sit in the fridge for no more than a couple of hours, as the leavening agents will lose their effectiveness over time.
Banana Pancakes
Delicious and fluffy banana pancakes, perfect for a cozy breakfast. Quick and easy to make, they’re a family favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 ripe banana, mashed
- 2 tablespoons melted butter
- Cooking spray or extra butter for the pan
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, mashed banana, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Heat a skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with syrup or your favorite toppings.
Notes
For best flavor, use ripe bananas. Don’t overmix the batter for fluffier pancakes. Adjust heat as necessary while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
