Name: Banana Pancakes Recipe: Fluffy and Flavorful
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1 cup milk; 1 large egg; 1 tsp vanilla extract; 1 cup mashed ripe bananas; 2 tbsp unsalted butter (melted); Optional: Banana slices (maple syrup); Suggested Pairings: Berries (coffee)

Introduction

Table of Contents

Banana Pancakes are a classic breakfast dish, perfect for weekend brunches, family gatherings, or cozy mornings. These fluffy, flavorful pancakes, made with ripe bananas and a hint of cinnamon, deliver a sweet, comforting flavor in every bite. Presented on a white ceramic plate, garnished with banana slices or a drizzle of maple syrup, these Banana Pancakes offer a vibrant, inviting aesthetic that elevates any table. This recipe provides a traditional version that is adaptable to dietary preferences and is ideal for home cooks seeking a quick, crowd-pleasing breakfast that brings nostalgic charm to any occasion.

Ingredients

For the Banana Pancakes:

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup milk (or plant-based milk)
1 large egg
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 medium bananas)
2 tbsp unsalted butter, melted (plus extra for cooking)

For Serving:

Optional: Banana slices, maple syrup, chopped nuts
Suggested Accompaniments: Fresh berries, whipped cream
Suggested Pairings: Coffee, orange juice
Suggested Aesthetic: Serve on a white ceramic plate
Suggested Equipment: Large mixing bowl, whisk, non-stick skillet or griddle, spatula, measuring cups/spoons

Step-by-Step Process

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
Mix Wet Ingredients: In another bowl, whisk milk, egg, vanilla extract, mashed bananas, and melted butter until smooth. Taste a small dab of the batter (safe due to no raw flour) to ensure balanced sweetness; adjust with a touch more sugar if bananas are less ripe.
Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some lumps are okay to keep the pancakes fluffy. Avoid overmixing.
Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook for 1–2 minutes until golden. Repeat with remaining batter.
Serve: Stack pancakes on a white ceramic plate. Garnish with banana slices, a drizzle of maple syrup, or chopped nuts. Serve hot with fresh berries, whipped cream, coffee, or orange juice.

Tips for Better Banana Pancakes

Use very ripe bananas (with brown spots) for maximum sweetness and flavor.
Taste the batter before cooking to ensure balanced sweetness; adjust with a pinch of sugar if needed.
Avoid overmixing the batter to maintain a light, fluffy texture.
Cook over medium heat to prevent burning and ensure even cooking.
Use a white ceramic plate for a vibrant presentation, highlighting the golden pancakes and colorful garnishes.
Make ahead: Prepare batter and refrigerate up to 1 day; stir gently before cooking.
Keep cooked pancakes warm in a 200°F oven while preparing the batch.
Enhance aesthetic: Present on a white ceramic plate with banana slices or maple syrup for a warm, inviting look.

Variations and Customization

Gluten-Free Banana Pancakes: Use gluten-free all-purpose flour and ensure baking powder is gluten-free.
Vegan Banana Pancakes: Replace milk with plant-based milk, egg with 1/4 cup applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and butter with vegan margarine or coconut oil.
Low-Sugar Banana Pancakes: Omit granulated sugar and rely on ripe bananas for sweetness.
Chocolate Chip Banana Pancakes: Add 1/2 cup chocolate chips to the batter for a sweet twist.
Nutty Banana Pancakes: Fold in 1/4 cup chopped walnuts or pecans for added crunch.
Spiced Banana Pancakes: Increase cinnamon to 1 tsp and add 1/4 tsp nutmeg for extra warmth.
Blueberry Banana Pancakes: Add 1/2 cup fresh or frozen blueberries to the batter for a fruity burst.
Coconut Banana Pancakes: Add 1/4 cup shredded coconut to the batter for a tropical flavor.

Storage and Serving Tips

Store leftover pancakes in an airtight container in the fridge for up to 3 days; reheat in a toaster, microwave, or skillet.
Freeze cooked pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months; reheat in a toaster or oven.
Serve hot for the best fluffy texture and flavor.
Use as a breakfast or brunch dish for family or guests.
Pair with coffee or orange juice to complement the sweet, banana flavor.
Presented on a white ceramic plate with vibrant garnishes for a warm, inviting charm.

Nutritional Information

Based on 4 servings (2–3 pancakes each, without toppings):

Calories: 320 kcal
Total Fat: 10g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 550mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugars: 14g
Protein: 8g
Vitamin A: 6% Daily Value
Vitamin C: 6% Daily Value
Calcium: 15% Daily Value
Iron: 10% Daily Value

Note: Values vary by ingredient brands and toppings (maple syrup adds ~50 kcal per tbsp). Moderate in sodium; try the low-sugar variation. Pair with fruit for balance.

Conclusion

This Banana Pancakes recipe offers a fluffy, flavorful breakfast dish perfect for any occasion. It transforms simple ingredients into a nostalgic classic. Its quick preparation and vibrant presentation make it a favorite. The sweet banana and subtle spices delight every bite. It’s sure to be a cherished recipe, loved for its comforting, crowd-pleasing appeal.