Banana Pancake Recipe

I love waking up to delicious banana pancakes that blend sweet brown sugar and aromatic vanilla seamlessly. Their moist, light texture makes every bite feel like a mini celebration. I appreciate how easily the mashed bananas transform simple ingredients. This recipe is a feel-good treat that always brightens my brunch.

I made these banana pancakes that are super moist, light and fluffy with a great mix of flavors from mashed ripe bananas, brown sugar and a touch of vanilla extract. I mix 1 cup all purpose flour with baking powder, baking soda and salt so they rise perfect every time.

I add in a lightly beaten egg and 1/2 cup milk for a smooth batter. Including 2 tablespoons melted butter and the mashed bananas gives it a hearty texture while keeping it on the healthier side.

I like these as a healthy breakfast option that still feels like a real treat. Theyre a balanced blend of carbs and protein, making them a good low cal alternative for a breakfast brunch.

I have been making these for a while now and they always turn out delicious, the best banana pancakes ever in my honest opinion. Enjoy making them as much as i did!

Why I Like this Recipe

I really love this recipe because its super simple and I can use ingredients I always have in my kitchen. The mashed bananas not only make it naturally sweet but also give it a fruity flavor that reminds me of lazy weekend mornings. I like how, even if I over stir a little bit sometimes, the pancakes still come out moist and fluffy. And honestly, the whole process of mixing the batter, letting it rest, and then cooking each pancake makes me feel like I’m part of a sweet little tradition every time I make them.

Ingredients

• All-purpose flour: Provides carbohydrates for energy and gives structure to the pancake.
• Brown sugar: Adds natural sweetness and a touch of moist, caramel flavor.
• Ripe bananas: Deliver natural sweetness, fiber, and essential vitamins for a healthy boost.
• Egg: Offers protein and acts as a binder to keep all ingredients mixed well.
• Milk: Contributes moisture and a creamy texture while providing calcium.
• Melted butter: Enhances richness and flavor, making the pancakes extra tasty.

Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup milk
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter

How to Make this

1. In a bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt.

2. In a separate bowl, lightly beat the egg then stir in the milk, mashed bananas, vanilla extract, and melted butter.

3. Pour the wet mixture into the dry ingredients slowly and stir until just combined; try not to over stir.

4. Let the batter rest for about 5 minutes so it thickens a bit.

5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it.

6. Scoop about 1/4 cup of batter onto the skillet for each pancake.

7. Cook the pancake for roughly 2 to 3 minutes or until you see bubbles on the surface and the edges start to set.

8. Flip the pancake carefully and cook for another 2 minutes until it gets a nice golden color.

9. Remove the pancake from the skillet and keep warm while you repeat with the remaining batter.

10. Serve warm with your favorite toppings and enjoy the best banana pancakes ever!

Equipment Needed

1. One mixing bowl with a sifter or fine mesh sieve for the dry ingredients
2. A separate bowl for the wet ingredients
3. Measuring cups and spoons for accurate ingredient amounts
4. A whisk or fork to beat and mix the egg with the wet ingredients
5. A spatula to carefully flip the pancakes
6. A non-stick skillet or griddle to cook the pancakes
7. A 1/4 cup measuring cup or ladle to scoop the batter onto the skillet
8. A small brush or paper towel to lightly grease the skillet

FAQ

Banana Pancake Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can try using whole wheat flour instead for a nuttier flavor.
• Out of brown sugar? You can mix white sugar with a splash of molasses or use maple syrup for that sweet touch.
• If milk isn’t on hand, almond milk or soy milk works pretty well and might even lighten the taste a bit.
• And if melted butter is hard to come by, coconut oil or even a bit of vegetable shortening can do the trick.

Pro Tips

Here’s a few secret hacks to make your banana pancakes even better:

1. Don’t over mix the batter cuz a few lumps are totally fine; stirring too much might make your pancakes come off a bit tough and chewy.
2. Let your batter chill out for a few minutes after mixing it, this helps get the baking soda and powder workin’ right so your pancakes come out really fluffy.
3. Make sure your bananas are super ripe – if they’re not mushy then your pancakes might lack that rich, sweet flavor you’re lookin’ for.
4. When you’re cookin’ them, try to keep the heat medium-low, because if it’s too hot the outside will burn while the inside stays raw, so adjust the temperature if needed.