Banana Pancakes
These Banana Pancakes are the most delicious pancakes you will ever eat! And, that’s not an exaggeration! They are light and fluffy, filled with a deep banana flavoring. Fry them up for a crispy exterior, top them with extra bananas and maple syrup and say hello to an epic breakfast!
I’ll admit that I’m not really a pancake/waffles/French toast kinda gal. I’m happiest with eggs, fruit, cottage cheese…you know, the healthy boring stuff. But, give me these banana pancakes and I sing a different song. These really are the best!
These pancakes are pretty traditional with the exception of the bananas. Whisk together the dry ingredients: flour, sugar, baking powder and salt.
Mash the banana with a fork in a small bowl. Whisk in eggs, milk and vanilla and then pour that mixture into the flour mixture along with some melted butter and fold it all together.
Add butter and a bit of vegetable oil to a hot skillet and drop the batter by 1/4-cupfuls into the skillet. be sure to leave some space between pancakes as they spread out.
A few holes will appear on the top surface indicating that it’s time to turn them. You can also peak at the underside to make sure it’s nicely browned. Flip the pancakes over and cook for a few more minutes.
You can keep the cooked pancakes in a warm oven while you repeat the process with the remaining batter. Serve the pancakes with maple syrup and sliced bananas. A sprinkling of confectioners’ powder is also a nice addition.
The pancakes freeze beautifully, so if you have some leftovers or want to make an extra batch, just follow the instructions in the recipe.
Enjoy breakfast!
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Banana Pancakes
Makes: 12 4-inch pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For Pancakes:
- 1 & 1/2 cups all purpose flour, spooned into measuring cup and leveled off
- 2 tbsp sugar
- 2 & 1/2 tsp baking powder
- 1/2 tsp salt
- 1 small, over-ripe banana, peeled (the browner, the better)
- 2 large eggs
- 1 cup plus 2 tablespoons low fat milk
- 1/2 tsp vanilla extract
- 3 tbsp unsalted butter, melted
For Cooking:
- 1-2 tbsp vegetable oil
- 1 tbsp unsalted butter
For Serving:
- Maple syrup
- Sliced bananas
- Confectioners’ sugar (optional)
Instructions
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put 1/2 tablespoon of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners’ sugar if desired.
Freezer-Friendly Instructions:
The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Recipe by Once Upon a Chef
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