Banana Pancakes

These Banana Pancakes are a delicious and healthier twist on your classic pancake recipe. Fluffy and light, with the natural sweetness of ripe bananas, they make the perfect breakfast or brunch option. The banana adds moisture to the pancakes, giving them a soft, tender texture, while a hint of cinnamon enhances their flavor. Whether you’re looking for a comforting morning meal or a fun way to use up overripe bananas, this recipe is both quick and simple to prepare.

Made with just a handful of pantry ingredients, these pancakes are easy to whip up on busy mornings. Plus, they offer a great way to enjoy the natural sweetness of bananas without the need for added sugars. You can top them with fresh banana slices, drizzle with maple syrup, or even add some nuts or berries for extra flavor. These pancakes are versatile and customizable, making them a family favorite.

Why You’ll Love This Recipe

1. Naturally Sweetened

The ripe banana in the batter adds natural sweetness, so you can enjoy pancakes without any added sugars. The banana’s natural sugars also help keep the pancakes moist and tender.

2. Quick and Easy

This recipe comes together in just a few simple steps, making it perfect for busy mornings or lazy weekends.

3. Healthy Twist

With the addition of banana and cinnamon, these pancakes are a healthier alternative to traditional pancakes, providing fiber, vitamins, and antioxidants.

4. Customizable Toppings

Top your pancakes with fresh banana slices, a drizzle of maple syrup, or your favorite fruit to create a delicious and personalized breakfast.

5. Perfect Texture

The combination of flour, baking powder, and mashed banana creates fluffy, light pancakes that melt in your mouth.

Ingredients

Dry Ingredients:

• All-purpose flour
• Baking powder (aluminum-free)
• Cinnamon
• Salt

Wet Ingredients:

• Ripe banana, mashed (about 1½ large bananas)
• Large egg
• Milk

For Serving:

• Banana slices
• Maple syrup

Variations

Vegan Version

To make this recipe vegan, simply substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk such as almond or oat milk.

Add-ins

Feel free to add your favorite mix-ins to the batter, such as chocolate chips, blueberries, or chopped nuts like walnuts or pecans.

Gluten-Free

If you’re following a gluten-free diet, you can swap the all-purpose flour for a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free.

Spiced Up Pancakes

For an extra layer of flavor, you can add a pinch of nutmeg or vanilla extract to the batter.

How to Make the Recipe

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.

Step 2: Prepare the Wet Ingredients

In a separate bowl, mash the ripe banana with a fork until smooth. Add the egg and milk to the mashed banana and whisk until combined.

Step 3: Combine the Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense pancakes.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.

Step 5: Serve

Serve the pancakes hot with banana slices and a drizzle of maple syrup. Enjoy!

Tips for Making the Recipe

• Use Ripe Bananas: The riper the banana, the sweeter and more flavorful the pancakes will be. Overripe bananas work best for this recipe.
• Don’t Overmix the Batter: Overmixing can lead to tough pancakes. Stir the batter just until the ingredients are combined.
• Keep Pancakes Warm: If you’re making a large batch, keep the pancakes warm by placing them on a baking sheet in a 200°F (95°C) oven until ready to serve.
• Adjust the Consistency: If the batter seems too thick, add a little more milk to reach the desired consistency. It should be thick but pourable.

How to Serve

These Banana Pancakes are best served immediately, but you can also keep them warm in the oven as you finish cooking the rest of the batch. Serve with fresh banana slices, maple syrup, and any other toppings you like, such as whipped cream, nuts, or a dusting of powdered sugar. These pancakes also pair well with bacon, sausage, or a side of fresh fruit for a complete breakfast or brunch.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pancakes, let them cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 2 days.

Freezing

For long-term storage, freeze the pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. To reheat, simply microwave or toast until heated through.

Reheating

To reheat pancakes, place them in the microwave for 20-30 seconds or toast them for a crisp exterior. If reheating multiple pancakes, consider using the oven at 350°F (175°C) for about 5-7 minutes to warm them evenly.

FAQs

1. Can I use frozen bananas?

Yes, frozen bananas can be used as long as they are thawed and mashed before adding to the batter.

2. Can I make these pancakes without eggs?

Yes, you can substitute the egg with a flax egg or another egg replacement for a vegan version of the recipe.

3. Can I use almond milk instead of regular milk?

Yes, any plant-based milk like almond, oat, or soy milk can be used as a substitute for regular milk.

4. How do I make the pancakes fluffier?

For fluffier pancakes, make sure not to overmix the batter and use baking powder that is fresh and active.

5. Can I add chocolate chips to the batter?

Yes, chocolate chips can be added to the batter for an extra indulgent treat.

6. Can I make the pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in the refrigerator for up to 2 days or freeze them for up to 3 months.

7. Can I use whole wheat flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser.

8. How do I prevent pancakes from sticking to the pan?

Ensure your skillet is preheated and lightly greased with butter or oil to prevent the pancakes from sticking.

9. Can I use non-dairy butter?

Yes, non-dairy butter or coconut oil can be used as a substitute for regular butter.

10. Can I make the pancakes thinner or thicker?

To make thinner pancakes, add more milk to the batter. To make thicker pancakes, reduce the amount of milk or add more flour.

Conclusion

These Banana Pancakes are a tasty and nutritious breakfast option that everyone will love. With the natural sweetness of bananas and a hint of cinnamon, they’re a comforting way to start your day. Whether you enjoy them with maple syrup, fresh fruit, or a dollop of whipped cream, they’re sure to satisfy your morning cravings. Plus, they’re easy to make and customizable to suit your preferences, making them a perfect addition to your breakfast routine.

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