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Best Banana Pancake Recipe
With lots of banana flavor and an out-of-this-world fluffy texture, these banana pancakes are about to make your weekend breakfast epic!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
(12 pancakes)
Calories:
197 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- Pinch salt omit if butter is salted
- 1 banana about ¾ cup mashed, large, ripe
- 1 egg large
- 1 ¼ cups milk any
- 2 tablespoons butter melted
- 2 teaspoons vanilla extract optional
Instructions
Make the batter:
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, mash the banana with a fork. See the note below on under-ripe banana and an easy mashing method. To the banana bowl, add the egg, milk, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the liquids in the bowl.
- Add the dry ingredients into the wet bowl and mix until the flour has incorporated itself just enough. Some of the visible lumps are the mashed banana.
Cup of Yum
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
- Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve:
- Plate a few pancakes on a plate, top with your favorite toppings and syrups.
Notes
- To ripen your banana in a pinch, peel the banana and microwave it in 15-second intervals, mashing it with a fork as it softens. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.
- Make it extra banana flavored: this recipe is very giving, you can add up to two bananas to the batter without any issues, about 1 ½ cups mashed bananas.
- Mix-ins: add ½ to 1 teaspoon of cinnamon for a nice touch, ½ cup chocolate chips, or ½ cup blueberries to the batter.
- Storage: This recipe makes 12 pancakes, so you can store leftover batter in the fridge overnight or cooked pancakes for up to 4 days. To freeze, lay banana pancakes flat on a parchment-lined baking sheet, then transfer them to a freezer bag for up to 3 months. Reheat in the microwave (30-60 seconds), toaster, toaster oven, or a pan over low-medium heat.
- Storage
- :
- This recipe makes 12 pancakes, so you can store leftover batter in the fridge overnight or
- cooked
- pancakes for up to 4 days. To freeze, lay banana pancakes flat on a parchment-lined baking sheet, then transfer them to a freezer bag for up to 3 months. Reheat in the microwave (30-60 seconds), toaster,
- toaster
- oven, or a pan over low-medium heat.
Nutrition Information
Serving
2 pancakes
Calories
197kcal
(10%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
39mg
(13%)
Sodium
209mg
(9%)
Potassium
203mg
(4%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
274IU
(5%)
Vitamin C
2mg
(2%)
Calcium
176mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 (12 pancakes)
Amount Per Serving
Calories 197
% Daily Value*
| Serving | 2 pancakes | |
| Calories | 197kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 209mg | 9% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.