Banana Pancakes
User Reviews
4.8
Banana Pancakes
Description
Banana Pancakes combine all-purpose flour, sugar, baking powder, salt, and ripe bananas mashed smooth into a thick batter along with eggs, milk, vanilla extract, and melted butter. Cooking them on a hot griddle with butter and oil creates pancakes that brown evenly and puff up nicely. The banana adds moisture and a natural sweetness that gives these pancakes a distinct flavor and slightly dense texture, different from plain pancakes.
Once cooked, these pancakes have a golden crust and soft interior, making them suitable to enjoy with maple syrup and fresh banana slices. The recipe allows for spacing pancakes apart on the griddle to cook fully and flip easily.
These pancakes freeze well for up to three months if cooled completely. Separate with parchment paper and store tightly wrapped. Reheating in the oven covered with foil helps restore their freshly cooked texture.
Ingredients
For Pancakes
- 1½ cups all-purpose flour spooned into measuring cup and leveled off
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 banana peeled (the browner, the better, small, over-ripe
- 2 egg large
- 1 cup milk 2 tablespoons quantity indicated
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter melted
For Cooking
- 1 to 2 tablespoons vegetable oil
- 1 tablespoon butter unsalted
For Serving
- maple syrup
- banana sliced
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
- Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas, if desired.
Notes
- Freeze cooled pancakes up to 3 months with parchment between each for easy separation.
- Reheat frozen pancakes covered with foil at 375°F for 8-10 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 278kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 299mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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