Who doesn’t love waking up to the smell of pancakes banana sizzling on the stove? This ultimate breakfast recipe brings you fluffy pancakes bursting with natural banana sweetness—a delicious breakfast that’s as joyful to make as it is to eat. Have you ever wondered how to turn a few ripe bananas into a quick breakfast your whole family will rave about? I’ve got you covered! Whether you’re a busy parent or just craving a cozy start to your day, these homemade pancakes are simple, versatile, and oh-so-satisfying. Let’s dive into a breakfast recipe that’s sure to become your go-to for happy mornings
Table of Contents pancakes banana
Why You’ll Love This Recipe
Taste That Pops: The banana sweetness shines through in every bite, making these tasty pancakes naturally delicious without needing a ton of sugar. It’s like dessert and breakfast rolled into one!
Quick and Easy: You don’t need fancy skills or hours in the kitchen. This recipe is so straightforward, you’ll whip up a satisfying meal in no time—perfect for busy mornings or lazy weekends.
Family-Friendly Fun: Kids and adults alike go crazy for these. The soft texture and familiar flavors make it a hit with everyone, turning breakfast into a mini celebration.
Feel-Good Vibes: There’s something about flipping these golden beauties that sparks joy. They’re not just food—they’re a mood-lifter for your day.
Ingredients pancakes banana
2 Ripe Bananas: The stars of the show! Go for bananas with brown spots—they’re sweeter and mash up perfectly for that rich banana flavor.
1 Cup Flour: Plain all-purpose works great. It’s the backbone of your batter, keeping things light and fluffy.
1 Cup Milk: Any kind you like—whole, skim, or even plant-based. It makes the batter smooth and pourable.
2 Large Eggs: These add structure and a little richness. Fresh eggs make a difference, so crack ‘em with confidence!
1 Tablespoon Sugar: Just a touch to boost the sweetness. You can skip it if your bananas are extra ripe.
2 Teaspoons Baking Powder: This is your fluff factor—don’t skip it! It helps the pancakes rise into golden perfection.
2 Tablespoons Butter (Melted): For that irresistible richness. You’ll mix it in and use a bit more for the pan.
1 Teaspoon Vanilla Extract: Optional, but oh-so-good. It adds a cozy depth that pairs beautifully with bananas.
How to Make pancakes banana
Mash the Bananas: Grab your 2 ripe bananas and mash them in a big bowl with a fork. Keep it a little chunky if you like banana bits in your pancakes, or go smooth for a silky batter. This is where the flavor begins!
Mix the Batter: Add 2 eggs, 1 cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla (if using) to the mashed bananas. Stir it up. In another bowl, whisk 1 cup flour, 1 tablespoon sugar, and 2 teaspoons baking powder. Pour the dry stuff into the wet stuff and mix until just combined—don’t overdo it; lumps are okay!
Heat the Pan: Set a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt—it’ll give your pancakes that perfect golden edge. You’ll know it’s ready when a drop of water sizzles on the surface.
Cook the Pancakes: Scoop about ¼ cup of batter per pancake onto the hot pan. Spread it slightly with the back of your spoon if it’s thick. Cook for 2-3 minutes until bubbles pop on top and the edges look set. Flip carefully and cook another 1-2 minutes until golden brown on both sides.
Stack and Serve: Move your pancakes to a plate and keep them warm under a clean towel while you cook the rest. You’ll get about 8-10 pancakes, ready to stack high and enjoy
Cooking Tips
Check Banana Ripeness: Use bananas with brown spots—they’re sweeter and mash easier. Too green, and your pancakes won’t have that rich flavor we’re after.
Use a Non-Stick Pan: A good non-stick skillet or griddle saves you from sticking disasters. Add a tiny bit of butter anyway—it crisps the edges just right.
Control the Heat: Medium heat is your sweet spot. Too high, and the outside burns before the inside cooks; too low, and they’ll be pale and soggy. Test with a small drop of batter first.
Watch the Batter Thickness: If it’s too thick, add a splash of milk. Too thin? A sprinkle of flour fixes it. Aim for a pourable but not runny consistency.
Flip at the Right Time: Wait for bubbles to pop on the surface and the edges to set before flipping. Use a wide spatula and go slow—perfect pancakes deserve a gentle touch.
Serve Warm: Stack them on a plate and cover with a towel while you cook the rest. Warm pancakes taste better, especially with a drizzle of syrup or a dollop of yogurt
Recap Recipe pancakes banana
Recipe Details pancakes banana
Prep Time: 10 minutes—just enough to mash bananas and mix batter.
Cook Time: 15 minutes to get that golden stack ready.
Total Time: 25 minutes from start to finish.
Servings: Makes 8-10 pancakes, perfect for 3-4 hungry friends.
Calories: About 150 calories per serving (2 pancakes).
Nutrition Information (Per Serving—2 Pancakes)
Calories: 150 kcal
Fat: 5g (thanks to the butter and eggs)
Protein: 4g (eggs and milk pitching in)
Carbs: 23g (bananas and flour doing their thing)
Sugar: 8g (mostly natural from those ripe bananas)
Categorize the Recipe
Course: Breakfast—your morning just got better.
Cuisine: American—classic comfort food at its finest.
Diet: Vegetarian—simple and plant-friendly (minus the eggs and milk).
Method: Stovetop—no oven needed, just a pan and some heat.
Keyword: Banana Pancakes—the star of the show!
Skill Level: Easy—anyone can whip these up, no sweat
Conclusion
And there you have it—your new favorite way to kick off the day with some serious breakfast happiness! These banana pancakes aren’t just a recipe; they’re a little slice of joy you can whip up any time you need a pick-me-up. I’ve loved sharing this easy recipe win with you—it’s one of those dishes that brings out the banana pancake love in everyone who tries it.
What I adore most is how simple ingredients turn into something so special. It’s perfect for a lazy weekend or a quick family breakfast that gets everyone smiling. The soft, sweet stacks are proof you don’t need much to make joyful eating happen—just a pan, some bananas, and a few minutes.
FAQ pancakes banana
Can I use a banana substitute if I’m out?
Yep! Try applesauce or mashed pumpkin—about ½ cup works. They won’t taste exactly the same, but you’ll still get a sweet, moist pancake.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. For longer, freeze them with parchment paper between each pancake—good for a month
What’s the best way to reheat pancakes?
Microwave them for 20-30 seconds per pancake, or warm them in a toaster oven at 350°F for 5 minutes. They’ll taste fresh and cozy again.
pancakes banana
Ingredients
2 Ripe Bananas: The stars of the show! Go for bananas with brown spots—they’re sweeter and mash up perfectly for that rich banana flavor.
- 1 Cup Flour: Plain all-purpose works great. It’s the backbone of your batter keeping things light and fluffy.
- 1 Cup Milk: Any kind you like—whole skim, or even plant-based. It makes the batter smooth and pourable.
- 2 Large Eggs: These add structure and a little richness. Fresh eggs make a difference so crack ‘em with confidence!
- 1 Tablespoon Sugar: Just a touch to boost the sweetness. You can skip it if your bananas are extra ripe.
- 2 Teaspoons Baking Powder: This is your fluff factor—don’t skip it! It helps the pancakes rise into golden perfection.
- 2 Tablespoons Butter Melted: For that irresistible richness. You’ll mix it in and use a bit more for the pan.
- 1 Teaspoon Vanilla Extract: Optional but oh-so-good. It adds a cozy depth that pairs beautifully with bananas.
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