Banana Pancakes
User Reviews
5
Banana Pancakes
Description
This recipe uses mashed bananas combined with milk, eggs, and vanilla for a moist liquid base, enriched with melted butter. Dry ingredients including flour, brown sugar, cinnamon, baking powder, baking soda, and salt are whisked separately before folding in the wet mixture. Care is taken not to overmix, preserving some small lumps for a light texture. Cooking on a medium-low skillet allows the pancakes to cook evenly without burning.
Banana Pancakes offer a flavorful alternative to plain pancakes with their natural sweetness and spice notes. They develop gentle browning and a soft crumb inside, making them ideal for breakfast or brunch. They can be served plain or with syrup and fruit.
The recipe notes recommend cooling pancakes before storing them in an airtight container for up to two days in the refrigerator or freezing them for up to two months, with reheating options in the microwave, oven, or toaster.
Ingredients
- 1 cup banana typically 2 large bananas, mashed
- 1 ½ cups milk whole
- 2 egg lightly beaten, large
- 2 teaspoons vanilla extract
- 4 Tablespoons butter melted and slightly cooled, unsalted
- 2 cups all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- neutral cooking oil
Instructions
- In a medium mixing bowl combine mashed banana, milk, eggs, and vanilla and whisk together until thoroughly combined.
- Slowly drizzle melted, cooled butter into milk mixture and whisk until combined. Set aside while you prepare your dry ingredients.
- In a separate large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined and any clumps are broken up.
- Pour the milk mixture into the center of the dry ingredients and use a spatula to gently fold the ingredients together until just combined. Don’t overmix your batter or pancakes will be dense, some small lumps remaining is fine!
- Set your batter aside and lightly brush your skillet with cooking oil. Turn your stovetop heat to medium-low and allow the skillet to heat for several minutes, if you hover your hand several inches above the pan you should feel the heat radiating from it.
- Scoop pancake batter (I like to scoop mine to be about ½ - ⅔ cup) into the center of the skillet.
- Cook until the edges begin to appear cooked and bubbles forming in the batter begin to burst, then carefully flip the pancake and cook until the other side is golden brown and cooked through.
- Remove to a plate and repeat the process until you’ve used all of the batter. Lightly brush the skillet with additional oil between each pancake.
- Serve warm, we like ours served with butter and maple syrup.
Notes
- Allow pancakes to cool completely before storing to maintain texture.
- Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months.
- Reheat frozen pancakes in the microwave, oven at 350°F for about 10 minutes, or in a toaster for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 86" pancakes
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 16" pancake | |
| Calories | 271kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 291mg | 12% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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