The best Banana Pancakes recipes
These banana pancakes are the food equivalent of putting your feet up after a long day. They are heavy enough to be really comforting without being too heavy — at least not in comparison to actual banana bread. They’re excellent for using up very ripe bananas.
Combining cinnamon, nutmeg, and brown sugar, these pancakes are just a bit spicy, perfect for infusing your morning routine with coziness. With a vanilla maple glaze, they’re next-level indulgent.
Whether you’re cooking for a crowd or just pampering yourself, these pancakes are quick, easy and irresistible. Sprinkled with chopped pecans to squeeze in a bit more crunch, they’re bound to become a breakfast favorite.
Banana Pancakes Ingredients
The bananas are just the right amount of flavor, ripe bananas add the required sweetness and moisture for banana pancakes that taste like delicious banana pancakes! All-brand flour along with the baking powder get combined for a fluffly, light texture that makes for the perfect base for this comfort breakfast dish.
The addition of a warm, gentle spice blend of cinnamon and nutmeg rounds out the flavor and adds to the texture, while a hint of sweetness from white and brown sugar cuts through the cloyingness of the bananas. Vanilla extract brings up the aroma, rounding out the sensory experience.
Melted butter gets you a rich, indulgent touch and a smooth batter, and you can sprinkle some optional chopped pecans on top your batter for crunch and flavor. The combination produces a stack of pancakes that’s equally comforting and novel.
Banana Pancakes Recipe
The banana makes these pancakes soft and airy while delivering the comforting flavor of banana bread in each bite. The ideal solution for overripe bananas, this recipe will transform little more than basic pantry ingredients into a delicious breakfast treat. From the lovely cinnamon and nutmeg spice to the decadent vanilla maple glaze, each layer builds upon one another adding more depth and warmth, a bite you’ll remember deliciously.
Recipe Tips
Use Very Ripe Bananas for Best Flavor
The secret to that deep, banana bready flavor is using overripe bananas. The riper — the browner and softer — the bananas, the sweeter and more intense their flavor. Don’t throw away those bananas that are beginning to brown — use them for this naturally sweet, flavorful pancake batter.
Make changes to the consistency of the batter
Pancake batter can vary in thickness, and it’s important to find the right consistency. If your batter feels too thick then add just a bit more milk, one tablespoon at a time, building it up until you get the right consistency. Your batter is too runny, so mix in a little more flour if necessary.
Cook on Medium-Low Heat
For golden-brown pancakes that don’t burn, it’s important to cook them over medium-low heat. If the skillet is too hot, the pancakes will brown on the outside before cooking on the inside. But then just be patient — let yourself cook and not crank the heat the entire way up.
So what follows or toppings go well with banana pancakes?
Bacon or Sausage
The sweet and soft texture of banana pancakes is complemented perfectly by savory crunchy crispy bacon or a rich breakfast sausage. The contrast provides a balanced front to the next breakfast experience.
Fresh Fruit
Fresh berries, including strawberries, blueberries or raspberries provide a colorful, refreshing counterpoint to the sweetness of banana pancakes. The flavorful fruit is able to balance out the decadence of the pancakes and can help make brunch seem like more of a meal.
Yogurt or Whipped Cream
For a bit of indulgence, a dollop of creamy yogurt or a bit of whipped cream on top of your banana pancakes would go a long way! Either option gives a creaminess in every bite, balancing the richness of the pancakes.
FAQ
Can I use frozen bananas in place of fresh?
Yes! If you have frozen bananas, you can thaw them and mash them into the batter. Just make sure to drain any excess moisture before adding them to the mix.
Can I prepare the pancake batter in advance?
Although it’s most useful to prepare the batter fresh, you can make it ahead of time and keep it in the fridge for up to 24 hours. Just make sure to stir the batter quickly here before you use it, because it could get slightly thick when it’s been sitting for a while.
Can I omit the maple glaze?
That vanilla maple glaze is optional, by the way. Or for a lighter version, you can top the pancakes with honey, syrup or even serve them with fresh fruit or whipped cream.
How do I make these pancakes gluten free?
To make this recipe gluten free, replace the all-purpose flour with a 1:1 gluten-free flour blend. You also want to verify that the baking powder is gluten-free, too.
Banana Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup white sugar
- 1 teaspoon brown sugar
- 1/4 teaspoon nutmeg
- 3 large very ripe bananas mashed
- 2/3 cup milk
- 1 tablespoon vanilla extract
- 2 tablespoons melted butter
- Chopped pecans optional for garnish
- For the Vanilla Maple Glaze:
- 1/2 cup maple syrup
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Start by warming a skillet or griddle over medium-low heat. In a large bowl mix together the flour, baking powder, white sugar, salt, cinnamon, brown sugar, and nutmeg. Add the milk and vanilla extract and mix until the dough is thick and smooth.
- Combine the mashed bananas and melted butter with the dry ingredients, and mix thoroughly so that the batter is smooth and evenly distributed.
- Lightly spray the skillet with cooking spray, then add 1/3 cup batter to the center of the pan. Cook for 1 to 3 minutes, until bubbles appear on the surface. Fry until golden brown both sides.
- Continue this process with the remaining batter, making about 8 pancakes total.
- Whisk maple syrup, powdered sugar, and vanilla extract together in a bowl until smooth to prepare the vanilla maple glaze. Drizzle this glaze over the warm pancakes right before serving.
