Banana Pancakes
User Reviews
4.9
Banana Pancakes
Description
The Banana Pancakes recipe uses very ripe bananas mashed to retain some texture, mixed into a batter combining all-purpose flour, sugar, baking powder, salt, milk, eggs, melted butter, and vanilla extract. The batter is gently combined to avoid overmixing, which could make the pancakes tough. Cooking individual pancakes in a buttered skillet over medium heat allows them to develop a golden brown crust with a soft, moist interior highlighted by banana chunks.
The flavor is mildly sweet with natural banana richness enhanced by a hint of vanilla. The pancakes have a tender crumb with slightly crispy edges when cooked properly. The use of butter in the batter and for cooking adds richness and helps achieve a buttery aroma and taste.
Serve the pancakes warm topped with sliced bananas, maple syrup, and optional butter. To keep batches warm, the oven can be set at low heat and pancakes placed on a wire rack. Using very ripe or overripe bananas improves sweetness and flavor depth. The recipe can be scaled up and cooked on an electric griddle for feeding a larger group.
Adjust griddle heat if pancakes brown too fast or smell of burning butter. Lumpy batter is preferable to keep the pancakes tender.
Ingredients
- 1 cup all-purpose flour (120g)
- 2 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 banana peeled, very ripe
- 1 cup milk 240ml, whole
- 1 large egg
- 3 tablespoons butter melted, plus more for the pan, unsalted
- 1 teaspoon vanilla extract
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a large bowl, then set aside.
- Mash the bananas in a separate bowl leaving some chunks for texture. Add milk, egg, melted butter, and vanilla.
- Pour the wet mixture into the dry mixture and stir until just combined. (a few lumps are okay!)
- Place a large pan or griddle over medium heat. Lightly grease with more butter or vegetable oil. Working in batches, add about ¼ cup of batter to the pan per pancake, and cook until golden brown on the bottom and bubbles have formed all over the surface on top of the pancake, 2 to 3 minutes. Flip and cook for an additional minute or until golden brown on the bottom.
- Continue cooking pancakes, adding more butter to the skillet between each batch. Serve the pancakes warm with sliced bananas, maple syrup, and butter.
Notes
- Mix wet and dry ingredients until just combined to avoid developing gluten and tough pancakes.
- Use very ripe or overripe bananas for the sweetest flavor; bananas with dark peels work best.
- To speed up banana ripening, roast unpeeled bananas in a 350°F oven for 15 minutes, then cool before peeling.
- Keep cooked pancakes warm in a 250°F oven on a wire rack to avoid sogginess while cooking batches.
- Adjust cooking heat if pancakes brown too quickly to prevent burning and uneven cooking.
- A griddle preheated to 375°F is helpful for cooking larger batches evenly and quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 200mg | 8% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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