Banana Pancakes
User Reviews
5
Banana Pancakes
Description
Banana Pancakes blend mashed bananas into a batter of all-purpose flour, brown sugar, baking powder, and eggs, along with milk, melted butter, and vanilla extract. The batter is mixed carefully to avoid overworking, preserving a tender texture. When cooked on a buttered skillet over medium heat, bubbles form on the surface indicating readiness to flip. Cooking continues until golden brown on both sides.
Adding cinnamon enhances the pancake's warm flavors while optional chocolate chips contribute a sweeter, richer taste. Sliced banana toppings and maple syrup complete the dish with additional texture and sweetness.
These pancakes are well suited for a breakfast or brunch gathering. Leftovers can be kept warm in a low oven during making a large batch or stored covered in the fridge or freezer for later reheating by microwave or oven. Substitutions such as whole wheat flour or different milk types are possible without changing the character of the pancakes significantly.
Peanut butter can be spread on top for an extra creamy texture and flavor contrast.
Ingredients
Wet
- 1 cup milk
- 1 egg beaten
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
Dry
- 1.5 cups all-purpose flour
- 3 tablespoons dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Bananas
- 2 small banana mashed
OPTIONAL
- ½ teaspoons cinnamon
- banana sliced
- maple syrup
- mini chocolate chips
Instructions
MAKE THE BATTER
- In a small bowl, whisk together the wet ingredients.
- In a larger bowl, combine the dry ingredients.
- Mash 2 small bananas (you’ll need 1 cup of mashed bananas total, so adjust according the size of bananas used)
- Add the wet ingredients to the dry and add the mashed bananas. Fold together gently until just combined.
COOK THE PANCAKES
- Heat 1 Tbs butter in a skillet over medium heat.
- Add pancake batter ½ to ¾ per pancake.
- Cook until bubbles form and pop, then flip. Cook for another minute or two, until golden brown.
SERVE
- Add bananas, syrup and chocolate chips to your pancake stack.
- Devour.
Notes
- Keep made pancakes warm in a low oven when cooking large batches to serve all at once.
- Store leftover pancakes wrapped or covered in the refrigerator for up to 3 days; separate with parchment paper to prevent sticking.
- Freeze pancakes individually separated by parchment paper for longer storage; thaw before reheating.
- Reheat pancakes in the microwave, oven, or toaster, but avoid toasting straight from frozen.
- Add spices such as cinnamon, nutmeg, or pumpkin pie spice to the dry ingredients for extra warmth.
- Substitute half the flour with whole wheat for a denser texture and slightly healthier pancakes.
- Use any milk type for moisture; select based on preference.
- Spread peanut butter on warm pancakes for a creamy complement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 433mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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