- Prepare the Ingredients
Gather all ingredients: 2 ripe bananas, 2 large eggs, 1 cup all-purpose flour, 3/4 cup milk, 1 tsp baking powder, 1/4 tsp salt, 2 tbsp sugar, 2 tbsp melted butter, and 1 tsp vanilla extract. Ensure the bananas are mashed, butter is melted, and other items are measured accurately.
- Mix the Batter
In a large bowl, mash the bananas with a fork until smooth. Add eggs, melted butter, milk, and vanilla extract; whisk to combine. In a separate bowl, whisk together flour, baking powder, salt, and sugar. Gently fold the dry ingredients into the wet mixture until just combined—lumps are okay. Do not overmix.
- Cook the Pancakes
Heat a non-stick griddle or skillet over medium-low heat (about 350°F). Lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden brown.
- Serve and Enjoy
Transfer pancakes to a plate. Serve warm with your favorite toppings like maple syrup, fresh fruit, or a dusting of powdered sugar. Enjoy immediately for the best texture and flavor.
- Calories:250 kcal
- Protein:8 g
- Carbohydrates:40 g
- Sugar:15 g
- Salt:0.5 g
- Energy:1046 kJ
- Fat:7 g
There’s something magical about the smell of bananas caramelizing on a hot griddle. It takes me back to lazy Sunday mornings in my grandma’s kitchen, where she’d whip up the most incredible banana pancake recipe with just a few simple ingredients. If you’re craving that same comfort, you’re in the right place. This isn’t just any breakfast; it’s a warm hug on a plate, and I’m thrilled to share my version with you.
Why This Banana Pancake Recipe Works
What sets this banana pancake recipe apart is its foolproof balance. The ripe bananas add natural sweetness and moisture, so the pancakes stay tender without being gummy. I used to think all batters were created equal, but then I discovered the magic of not overmixing—it’s the secret to those fluffy, airy interiors. Moreover, a hot griddle ensures a crisp, golden-brown crust that contrasts beautifully with the soft center. Trust me, once you try this method, you’ll never go back to boxed mixes.
A Brief, Buttery History
Pancakes have been around since ancient times, but the banana version feels like a modern comfort classic. Legend has it that resourceful home cooks started adding mashed bananas to batter during the Great Depression to stretch ingredients and add flavor. The result was so beloved that it stuck around, evolving into the staple we know today. It’s a testament to how simple, humble ingredients can create something legendary.
The Pro-Tip: Nail the Batter Consistency
My aha moment came when I realized that lumpy batter is your friend. Overmixing develops gluten, leading to tough pancakes. So, fold the wet and dry ingredients until just combined—a few flour streaks are fine. For perfect cooking, heat your griddle to medium-low (around 350°F) and wait for those bubbles to form and pop before flipping. This ensures even cooking without burning. For more science-backed tips, check out Serious Eats.
Serving & Pairing Ideas
While maple syrup is a classic, don’t stop there. A dollop of Greek yogurt adds tang, and a sprinkle of toasted nuts brings crunch. For a beverage pairing, a strong cup of coffee or a cold glass of milk complements the sweetness perfectly. If you’re feeling fancy, serve these pancakes with a side of crispy bacon or fresh berries for a brunch spread that impresses. Explore our recipe collection for more inspiration.
Variations & Substitutions
This recipe is wonderfully adaptable. For a banana oat pancake recipe, swap half the flour for rolled oats—it adds a hearty texture. Craving chocolate? A chocolate banana pancake recipe is just a few tablespoons of cocoa powder away. If you love spice, try a banana bread pancakes recipe by adding cinnamon, nutmeg, and a handful of walnuts. Short on ingredients? A 3 ingredient banana pancake recipe with banana, egg, and baking powder works in a pinch, or even a 2 ingredient banana pancake recipe with just banana and egg for a minimalist twist. For gluten-free needs, use almond flour, and for dairy-free, almond milk works beautifully.
Make-Ahead & Storage Tips
Busy mornings? Mix the dry ingredients the night before and store them in an airtight container. In the morning, just add the wet ingredients and cook. Leftover pancakes freeze wonderfully: let them cool, layer between parchment paper, and freeze in a bag. Reheat in a toaster or oven for a quick, satisfying breakfast any day of the week.
FAQs
Can I use frozen bananas? Absolutely! Thaw them first and drain any excess liquid. They mash easily and work just as well in this banana pancake recipe.
How do I keep pancakes warm? Place them on a wire rack in a preheated 200°F oven. This prevents sogginess while you cook the rest.
What’s the best way to get fluffy pancakes? Don’t overmix the batter, and make sure your baking powder is fresh. These small details make all the difference.
I hope this banana pancake recipe brings as much joy to your kitchen as it does to mine. Now, go grab those spotted bananas and get cooking—I can’t wait to hear how it turns out!
