Banana Pancakes Recipe
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Easy Recipe for Banana Pancakes
These homemade banana pancakes are simply irresistible! Who doesn’t love a fluffy stack of pancakes for breakfast or dinner? These ones are extra special with the addition of ripe bananas, which not only add flavor but also make them moist and naturally sweet. Sprinkle a little cinnamon on top and you’re in for a treat! Trust us, your family will love them just as much as we do.
FAQs
- How can I best store these pancakes?
- These pancakes are best stored in the freezer, freeze on a cookie sheet, then place the frozen pancakes into a freezer safe bag or container.
- How do I reheat these from frozen?
- There are two ways you can reheat these from frozen, either microwave for 30-60 seconds, depending on how many you’re reheating at a time. Or, pop them in the toaster to reheat.
- How ripe do my bananas need to be to make these pancakes?
- Your bananas should at least be spotted, the more spotted and brown they get, the better!
- What are banana pancakes made of?
- At minimum, banana pancakes are made of flour, sugar, baking powder, bananas, vegetable oil, and milk.
- Are banana pancakes a healthy breakfast option?
- This depends on your definition of healthy. They do contain bananas, and fruit in general are considered healthy. However, they do contain all purpose flour, sugar, and oil, and to some people those ingredients are lacking too many nutrients to be considered healthy. So, it’s up to you whether you consider them healthy or not.
- What equipment do I need to make the pancakes?
- Bowl
- Spoon or whisk
- Pan
- Spatula
Banana Pancakes
Servings 10 pancakes
Ingredients
- 1½ cups Flour
- 2 tablespoons Brown Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Cinnamon
- 2 mashed Bananas
- 1 cup Milk
- 2 tablespoons Vegetable Oil
- 1 teaspoons Vanilla
Toppings:
- Banana slices
- Maple syrup
- Butter
- Walnuts
- Berries
Instructions
- Start warming your pan on medium to low heat on the stove.
- Make the pancake batter by first whisking together all of the dry ingredients.
- Then mash the bananas and stir all of the wet ingredients, including the mashed bananas, in with the dry ingredients.
- Pour about ⅓ of a cup of the batter onto the warm pan and cook until the pancake starts to bubble on top.
- Flip the pancake over and allow it to finish cooking until golden on the bottom.
- Repeat steps 4 and 5 until you have no more batter.
- Enjoy your pancakes with more banana slices and syrup!
Notes
If you notice your pancakes getting too dark while cooking them, turn the heat down.
