Banana Pancakes

Banana pancakes have the fluffy and light texture of traditional pancakes with the natural sweetness and creaminess of ripe bananas. Banana pancakes have become a staple in many households because of the quick preparation in the morning rush hours. With minimal effort, you can create a stack of golden brown, fluffy pancakes infused with the natural sweetness and moisture of ripe bananas. This simple yet irresistible recipe is sure to become your breakfast favourite.

The recipe typically involves the usual pancake ingredients like flour, sugar, baking powder, and eggs, but it takes a beautiful turn with the addition of mashed bananas. The bananas not only contribute their natural sweetness but also lend a creamy texture to the batter, creating pancakes that are moist and rich. A pinch of salt enhances the overall flavour, balancing the sweetness and bringing out the best in the other ingredients.

One of the wonderful aspects of banana pancakes is their versatility. You can customize them to suit your taste preferences by adding extras like chopped nuts, chocolate chips, or a dash of cinnamon. Serve them with a drizzle of maple syrup, a dollop of whipped cream, strawberry compote or sliced bananas.

Bananas

The bananas used for banana pancakes play a crucial role in the overall texture of this breakfast dish. Ripe bananas are the preferred choice for this recipe. They bring a natural sweetness to the pancake batter, eliminating the need for excessive sugar and adding a fruity flavour. As bananas ripen, their starches convert into sugars, making them not only sweet but also easier to mash and incorporate seamlessly into the pancake batter. This natural sweetness enhances the overall taste of the pancakes, creating a balance with the other ingredients.

Moreover, ripe bananas contribute to the moistness and tenderness of the pancakes. The bananas are typically mashed and then folded into the batter, imparting a creamy and smooth consistency. This moisture content ensures that the pancakes are soft and fluffy.

When selecting bananas for your pancake recipe, opt for those with a few brown speckles or a yellow peel with a slightly soft texture, indicating optimal ripeness for the best results. So, if you’re looking for a breakfast option that combines speed with deliciousness, banana pancakes are a fantastic go-to choice that won’t disappoint.

Can I make this with whole wheat?

Yes, you can make banana pancakes with whole-wheat flour! Using whole wheat flour can add a nutty flavour and additional nutritional benefits to your pancakes. When using whole wheat flour to make banana pancakes, you might need to adjust the liquid content in the batter. Whole wheat flour tends to absorb more liquid than all-purpose flour, so you need to add a bit more milk to achieve the desired pancake batter consistency. The goal is to achieve a pourable batter that’s not too thick or too thin.

Crepes

Crepes are thin, delicate pancakes made with a simple batter of flour, eggs, milk, and a pinch of salt, cooked on a flat griddle or skillet. This can be filled with a variety of sweet or savoury ingredients such as fresh fruits, chocolate, cheese, ham, or vegetables.

Check out this recipe

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Strawberry Compote

The strawberry compote is made with ripe strawberries, simmered to perfection. Perfect as a topping for desserts or breakfast, adding a burst of flavour to your dishes.

Check out this recipe

Banana Pancakes

Print Recipe

Banana pancakes are fluffy, and lightly textured with ripe bananas, flour, sugar, eggs and baking powder. Quick to make in 30 minutes, offering versatility with optional nuts, chocolate chips, or spices.

Course Breakfast

Cuisine American

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 7 pancakes

Author sumisculinarynotes

Ingredients

• 1 cup or 110 grams of all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp cinnamon powder optional
• ¼ tsp salt
• 2 eggs
• ¼ cup or 50 ml of milk
• 2 ripe bananas mashed
• Butter

To Serve

• Banana slices
• Maple syrup/honey

Instructions

• In a large bowl, whisk together the flour, baking powder, cinnamon powder, sugar and salt.
• In a separate bowl, whisk together mashed bananas and eggs.
• Add the dry ingredients to the wet ingredients and stir until just combined. Add the milk little by little and combine them well. Be careful not to overmix; a few lumps are okay.
• Heat a griddle or non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
• Pour 1/4 cup of batter for each pancake onto the griddle. Cover and cook until bubbles form on the surface of the pancake, then flip and cook uncovered until golden brown on the other side.
• Repeat until all the batter is used, adjusting the heat as needed.
• Serve the banana pancakes warm with your favourite toppings such as maple syrup, sliced bananas, or chopped nuts.
• Enjoy your delicious banana pancakes!

Notes

• Allow your pan to preheat over medium heat for a few minutes before adding the batter. A non-stick skillet or griddle works well for pancakes. If you’re using butter or oil, add a small amount to the pan. When it shimmers or starts to bubble, the pan is ready for the batter. The initial contact with the hot surface causes the leavening agents in the batter to react quickly, resulting in a fluffy and light texture.
• A hot pan helps achieve that golden-brown colour on the outside of the pancake, adding a delicious caramelised flavour and texture.

Milk: Add milk gradually, as the amount may vary depending on the moisture content of the bananas and the type of flour used in the banana pancake batter. Pour it in little by little, stirring continuously, until you achieve the desired consistency. The mashed bananas in the batter contribute to a slightly thicker texture compared to regular pancake batter.

Additions

Nuts: Add a crunchy texture and nutty flavour by incorporating chopped nuts like walnuts, pecans, or almonds into the batter.

Chocolate Chips: Elevate the sweetness with the addition of chocolate chips for a delightful chocolate-banana combination.

• You can also replace cinnamon powder with vanilla sugar or  ½  tsp of vanilla extract.
• You can also add chia seeds or ground flaxseeds for extra fibre and omega-3 fatty acids.
• Make sure that you don´t overmix the batter. Excessive mixing will encourage gluten development, which will make your pancake rubbery.
• Remember to adjust the heat as needed during the cooking process to prevent burning.
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