Introduction:
Banana pancakes, If you love fluffy, melt-in-your-mouth pancakes, then you’re in for a treat! Banana pancakes are a perfect way to start your day with a sweet and satisfying breakfast. They’re easy to make, full of banana goodness, and can be customized with your favorite toppings. Plus, they make great use of overripe bananas that might otherwise go to waste. Let’s dive into this delicious recipe that will have you flipping pancakes like a pro!
Recipe Ingredients:
Main Ingredients:
Bananas (2 ripe bananas) – The star of this recipe! Bananas not only add natural sweetness but also contribute to the moist and fluffy texture of these pancakes.
All-Purpose Flour (1 cup / 120g) – Provides structure and a soft bite. Make sure to measure correctly by fluffing the flour before scooping.
Baking Powder (2 ½ teaspoons) – Essential for giving the pancakes a light and airy rise.
Salt (½ teaspoon) – Enhances the flavors and balances the sweetness.
Granulated Sugar (2 tablespoons) – A touch of sweetness to enhance the banana flavor.
Milk (1 cup) – You can use regular milk, low-fat, or even almond milk for a dairy-free option.
Egg (1 large egg) – Helps bind everything together and contributes to a fluffy texture.
Vanilla Extract (1 teaspoon, optional) – Adds a lovely aromatic touch.
Melted Butter (3 tablespoons) – Adds richness and keeps the pancakes moist.
How to Make Banana Pancakes (Step-by-Step):
Step 1: Prepare Your Ingredients (5 minutes)
Melt 3 tablespoons of butter and set it aside.
Mash 2 ripe bananas in a bowl until smooth with some small chunks for texture.
In a separate bowl, whisk together the flour, baking powder, salt, and sugar.
Step 2: Mix the Wet Ingredients (3 minutes)
Add 1 egg to the mashed bananas.
Pour in 1 cup of milk and 1 teaspoon of vanilla extract.
Add the melted butter and whisk everything together until smooth.
Step 3: Combine Wet and Dry Ingredients (2 minutes)
Gently fold the wet mixture into the dry ingredients. Be careful not to overmix; lumps are okay!
Step 4: Heat the Pan and Cook (10 minutes total)
Heat a non-stick pan or griddle over medium-low heat.
Add a little butter or oil to prevent sticking.
Pour 1/3 cup of batter per pancake into the pan.
Cook for 2 minutes until bubbles form on top, then flip.
Cook for another 1-2 minutes until golden brown.
Repeat with remaining batter.
Step 5: Serve and Enjoy!
Stack the pancakes and drizzle with maple syrup, honey, or melted chocolate.
Add toppings like fresh fruits, nuts, or whipped cream.
How to Make the Pancakes Extra Moist:
The secret to keeping banana pancakes super moist is:
Using overripe bananas – They’re naturally sweeter and softer.
Don’t overmix the batter – This ensures the pancakes stay light and fluffy.
Use whole milk or a milk alternative with some fat content.
Cook on low-medium heat to prevent drying out.
10 Test Kitchen Tips for the Best Pancakes:
Use ripe bananas – The riper, the better!
Measure flour properly – Too much flour makes them dense.
Whisk dry ingredients well – This distributes the baking powder evenly.
Use room temperature ingredients – Ensures a smooth batter.
Avoid overmixing – Stir until just combined for fluffy pancakes.
Preheat the pan properly – Helps cook evenly without burning.
Use butter or oil lightly – Prevents sticking but too much makes them greasy.
Look for bubbles before flipping – This indicates they’re ready.
Don’t press down on pancakes – It removes air and makes them dense.
Experiment with toppings – Try honey, berries, peanut butter, or yogurt!
How to Store Banana Pancakes:
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a microwave (30 seconds) or on a pan (1-2 minutes per side) for the best texture.
Can You Freeze Banana Pancakes?
Absolutely!
Let pancakes cool completely.
Place a sheet of parchment paper between each pancake to prevent sticking.
Store in a freezer-safe bag for up to 2 months.
To reheat, microwave for 60 seconds, or toast on a skillet over medium heat.
NonVegKahani Community Tips & Praise (by Rahul K):
“These banana pancakes were the best I’ve ever made! The tip about baking underripe bananas worked like a charm. My family loved them, and they were so fluffy! Thanks for the great recipe. – Rahul K.”
Ingredient Measurements for Different Servings:
| Ingredients | 1x (Original) | 2x (Double) | 4x (Family Size) |
|---|---|---|---|
| Bananas | 2 | 4 | 8 |
| Flour | 1 cup | 2 cups | 4 cups |
| Baking Powder | 2 ½ tsp | 5 tsp | 10 tsp |
| Salt | ½ tsp | 1 tsp | 2 tsp |
| Sugar | 2 tbsp | 4 tbsp | 8 tbsp |
| Milk | 1 cup | 2 cups | 4 cups |
| Egg | 1 | 2 | 4 |
| Vanilla Extract | 1 tsp | 2 tsp | 4 tsp |
| Melted Butter | 3 tbsp | 6 tbsp | 12 tbsp |
Nutrition (Per Serving):
Calories: 210 kcal
Protein: 5g
Carbohydrates: 35g
Fats: 7g
Sugar: 10g
Fiber: 2g
Top 5 FAQ (Related to Pancakes)
Can I make banana pancakes without eggs?
Yes! Substitute the egg with ½ mashed banana or ¼ cup unsweetened applesauce.
What’s the best way to ripen bananas quickly?
Bake them at 350°F (175°C) for 10 minutes until the skin turns black.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend instead of all-purpose flour.
How do I keep pancakes warm while cooking the rest?
Place them in an oven at 200°F (95°C) on a baking sheet until ready to serve.
Can I add chocolate chips or nuts?
Absolutely! Stir in ¼ cup of chocolate chips, walnuts, or pecans for extra flavor.
Enjoy making and eating these delicious banana pancakes! Let me know how they turn out! 
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