Start your day on a delicious note with these fluffy and flavorful banana pancakes. Perfectly sweetened and incredibly easy to make, this recipe is a fantastic way to use up those overripe bananas sitting on your counter. Whether for breakfast or brunch, these pancakes will surely become a family favorite!
Ingredients
- 1 ripe banana, mashed
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 10 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (2 pancakes) contains approximately 250 calories, 6g protein, 40g carbohydrates, 8g fat, and 2g fiber. This nutritional value is based on a single serving for one person.
Step-by-Step Cooking Process
- In a bowl, mash the ripe banana until smooth.
- In another bowl, mix flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed.
- Fold the mashed banana into the batter until evenly distributed.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve warm with syrup and additional banana slices on top.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, almond milk or oat milk can replace regular milk for a dairy-free version. If you’re vegan, replace the egg with flaxseed meal or a banana for binding.
Serving and Pairings
Serve these banana pancakes with maple syrup, honey, or fresh fruit. They pair wonderfully with crispy bacon or a dollop of yogurt for a satisfying breakfast or brunch.
Storage and Reheating
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 20-30 seconds or toast them lightly. You can freeze the pancakes for up to 2 months; just ensure they are separated by parchment paper to prevent sticking.
Cooking Mistakes
- Don’t overmix the batter; it should be slightly lumpy for fluffy pancakes.
- Ensure the skillet is adequately preheated before pouring in the batter.
- Use ripe bananas for the best sweetness and flavor.
- Avoid cooking on high heat to prevent the outside from burning while the inside remains raw.
- Don’t skip greasing the pan to prevent sticking.
Helpful Tips
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Try adding chocolate chips or nuts for added texture.
- Let the batter rest for a few minutes for fluffier pancakes.
- Experiment with different toppings like whipped cream or nut butter.
FAQs
Can I make banana pancakes without eggs?
Yes, you can use a flaxseed meal or an extra banana as a substitute for eggs. This will help bind the ingredients together while keeping the pancakes moist.
How do I store leftover pancakes?
Allow the pancakes to cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days or frozen for longer storage.
Can I use frozen bananas in this recipe?
Yes, frozen bananas work well! Just thaw them first, drain excess moisture, and mash before adding to the batter.
What can I use instead of sugar?
You can substitute sugar with honey, maple syrup, or agave nectar. Adjust the quantity based on your preference for sweetness.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking, as it may thicken overnight.
Conclusion
These banana pancakes are a delightful way to start your day. Easy to make and incredibly tasty, they bring a smile to everyone’s face. Enjoy them fresh off the griddle, and don’t forget the syrup!
Banana Pancakes Recipe
Ingredients
- 1 ripe banana mashed
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mash the ripe banana until smooth.
- In another bowl, mix flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed.
- Fold the mashed banana into the batter until evenly distributed.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve warm with syrup and additional banana slices on top.
