Banana pancakes are one of the tastiest breakfast treats you can have, it’s also one of the best things you can make with over ripped bananas, and they are easy to make. Check out this blog post for a recipe!
The sweet smell of banana pancakes wafting through the house is enough to get anyone up in the morning! Bananas are a great, healthy way to start your day with some delicious breakfast for you and your family.
This recipe contains simple ingredients that can be found at any grocery store. It takes less than 30 minutes from start to finish, so you could make these tasty treats on any given weekend morning! You can also make the batter ahead overnight and refrigerate it.
These Pancakes are a great choice If you’re looking for something different from traditional bacon and eggs. They’re also perfect for any time of day- whether it’s just past 8am or long after lunchtime – because they contain protein and complex carbohydrates to give your body what it needs to function at its best! They are my family favorites especially the kids. They are soft and moist with a tender crumb and go down easily.
Here is a recipe for scrumptious banana pancakes that are easy to make and taste great! The key ingredient is bananas, which give the pancakes a sweet flavor. If you want them sweeter, feel free to add more sugar or maple syrup.
With these three easy steps, your banana pancakes will become even more scrumptious than ever before.
All you need is to mix mashed bananas, eggs, vegetable oil, and milk with flour. This will give it the perfect flavor that everyone loves!
Ingredients For Banana Pancakes
The key ingredient to making Banana pancakes is to overripe bananas, the more overripe, the sweeter, fluffy, and moist your recipe would turn out to be.
- Bananas – 2 medium bananas (mashed)
- Dry ingredients – all-purpose flour, 1 Tablespoon sugar, baking soda, and salt.
- Milk – activates the baking Soda with warm milk
- Eggs – it can be cold eggs straight from the fridge
- Butter – Melted butter makes the pancakes rich and moist.
- Vanilla extract – For a better result, use pure vanilla extract.
How to Make Banana Pancakes
- Use a fork to mash the bananas into a chunky consistency and set aside.
- Whisk together the wets ingredients: milk, eggs, vanilla extract, lemon juice,and melted butte, followed by the mashed banana. Whisk until well combined.
- Then go ahead to combine all the dry ingredients – whisk together flour, sugar, baking soda, and salt and make a well in the center.
- Whisk together both the dry and the wet ingredients– mix them well just until well combined, make sure the batter is lumpy, do not over mix.
- So let the cooking starts – Heat a cooking pan or non-stick skillet over medium heat. Add 1 Tbsp oil, scoop the batter into the pan ( I normally use ice cream scooper for esy portioning of the batter. It makes it easy and less messy) then sautee for about 2 minutes per side. If they’re getting brown quickly, reduce the heat.
- Once you see bubbles rise to the top and start to pop, they are ready to flip.
- Serve as desired, you might want to serve with syrup, nuts, and some fresh berries.
Common Questions For Banana Pancakes
1. What Can I top my Banana Pancakes with
There are lots of healthy toppings you can top with your Banana Pancakes: Fresh berries such as blueberries and strawberries, maple syrup, banana slices, chopped Walnuts or Pecan, etc.
2. Does it have to Include Sugar?
You don’t have to if you’re cutting down on processed Sugar. The banana itself is naturally sweet and making use of overripe bananas makes it sweeter.
3. Can I make the batter overnight
If you’re going to be busy in the morning and you really crave this goodness, you can definitely make it ahead of time. What you need to do is to cover the batter, and use it straight from the refrigerator in the morning. By doing this it saves you a lot of time. I’ve done it this way countless times.
If you like this recipe, you’ll also like other pancakes recipe
Equipment
- Cooking pan or skillet
Ingredients
- 1¼ cup all-purpose flour (185g)
- 1 cup milk/buttermilk (if you are using butter milk, you don't need to add the lemon juice)
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/4 tsp salt
- 2 tablespoon melted butter
- 2 large eggs
- 1 tsp Vanilla extract
- 2 medium bananas, mashed (overripe)
- Olive oil to saute
- 1 tablespoon lemon juice (Optional for the savory taste)
- 1 teaspoon Cinnamon
Instructions
- In a deep bowl, use a fork to mash the bananas into a chunky consistency and set it aside.
- In a large mixing bowl, whisk together the wet ingredients: milk, eggs, vanilla extract, lemon juice, and melted butter, followed by the mashed banana. Whisk until well combined.
- In another mixing bowl, go ahead to combine all the dry ingredients: flour, sugar, baking soda, and salt, cinnamon and make a well in the center.
- Whisk together both the dry and the wet ingredients– mix them well just until well combined, make sure the batter is lumpy, do not over mix.
- Heat a cooking pan or non-stick skillet over medium heat. Add 1 Tbsp oil, scoop the batter into the pan ( I normally use ice cream scooper for easy portioning of the batter. It makes it easy and less messy) then sautee for about 2 minutes per side. If they're getting brown quickly, reduce the heat.
- Once you see bubbles rise to the top and start to pop, they are ready to flip to the other side.
- Serve as desired, you might want to serve with maple syrup, nuts, and some fresh berries.
