Description
Fluffy Banana Pancakes are soft, airy, and naturally sweetened with ripe bananas. This easy-to-follow recipe combines simple ingredients to create light, flavorful pancakes perfect for a wholesome breakfast. Enhanced with vanilla and cinnamon, these pancakes are customizable with additions like nuts, chocolate chips, or berries.
Ingredients
Scale
Wet Ingredients
- 2 to 3 ripe bananas (with plenty of brown spots)
- 1 egg (or flaxseed meal mixed with water for vegan option)
- 1 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- Pinch of ground cinnamon (optional)
For Cooking
- Butter or oil (for greasing the pan)
Instructions
- Prepare the bananas: Mash 2 to 3 ripe bananas in a large bowl until smooth with some small chunks remaining to retain texture.
- Mix wet ingredients: Add one beaten egg, 1 cup of milk, and 1 teaspoon of vanilla extract to the mashed bananas. Stir until combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 tablespoon sugar, ¼ teaspoon salt, and a pinch of ground cinnamon if desired.
- Bring wet and dry together: Gently fold the dry ingredients into the wet mixture just until incorporated to avoid overmixing and keep pancakes tender.
- Preheat and grease the pan: Heat a non-stick skillet or griddle over medium heat and brush lightly with melted butter or oil to prevent sticking.
- Cook the pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles appear on the surface and edges look set. Flip carefully and cook an additional 2 minutes until golden brown and cooked through.
- Serve warm: Stack pancakes and serve with toppings like fresh banana slices, maple syrup, or nuts for a delightful breakfast.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and moisture.
- Do not overmix batter to prevent tough pancakes; fold gently.
- Let the batter rest for 5 minutes to activate baking powder for extra fluffiness.
- If batter feels too thick, add a splash more milk to adjust consistency for easy pouring.
- Gluten-free option: substitute all-purpose flour with a gluten-free flour blend of choice.
- Vegan alternative: replace egg with flaxseed meal mixed with water, use plant-based milk and oil instead of butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper.
- Freeze pancakes in a single layer on a tray until solid, then transfer to freezer bags for up to 2 months.
- Reheat pancakes in toaster, oven, or skillet until warmed and slightly crisp to restore texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 7g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: banana pancakes, fluffy pancakes, breakfast recipe, gluten-free pancakes, vegan option, easy pancakes
