Banana Pancakes

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

Cook Time 20

Total Time 30

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.