Why You'll Love It
- - No fancy equipment needed, just a skillet and a bowl
- - Ripe bananas add natural sweetness and moisture
- - Ready in under 30 minutes for a relaxed start
- - Adaptable for gluten‑free or protein‑boosted versions
*"These pancakes are like a soft blanket on a chilly morning—perfectly fluffy and just sweet enough!"*
Essential Ingredient Guide
- Ripe bananas: Choose bananas with dark spots; they mash easily and provide deep sweetness.
- All‑purpose flour: Creates the tender crumb; sift for a lighter batter.
- Milk: Adds moisture; you can substitute almond or oat milk for a dairy‑free twist.
- Cinnamon: A pinch brings warmth; toast lightly for extra aroma.
- Lemon juice: A dash balances sweetness and brightens the flavor.
- Maple syrup (optional): Drizzle for added richness without overpowering the banana.
Complete Cooking Process
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Ingredient Readiness:
Mash bananas until smooth, whisk dry ingredients separately, then combine gently.
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Flavor Development:
Allow the batter to rest for a few minutes; this lets the flour hydrate and the cinnamon awaken.
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Texture Control:
Cook on medium‑high heat just until bubbles form, then flip for a golden edge.
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Finishing Touches:
Add a dab of butter to the pan right before the last few pancakes for extra richness.
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Serving Timing:
Serve immediately while the pancakes are warm and their surface is still slightly crisp.
- Use a non‑stick skillet to keep the edges tender
- Don’t over‑mix; a few lumps are okay
- For extra fluff, fold in a spoonful of whipped egg whites
- Season the batter with a pinch of salt to enhance sweetness
Pro Tips
Well, these little tricks make all the difference. I often find that a quiet moment, stirring slowly, lets the batter settle into a smooth, velvety texture. Then, when you pour it onto the hot pan, the edges turn a beautiful amber, and the scent of banana and cinnamon fills the kitchen, inviting anyone nearby to pause and enjoy.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use bananas that are very ripe
- Let batter rest briefly
- Cook on medium‑high heat
Frequently Asked Questions
→ Can I make this gluten‑free?
Yes, simply swap the all‑purpose flour for a gluten‑free blend; the texture remains delightfully light.
→ How long can I store the batter?
The batter can be kept in the refrigerator for up to 12 hours; give it a gentle stir before cooking.
→ Do I need to add extra sugar?
Ripe bananas provide enough sweetness; add a tablespoon of sugar only if you prefer a sweeter profile.
→ What toppings work best?
Fresh berries, a drizzle of maple syrup, or a dollop of yogurt complement the banana flavor beautifully.
→ Can I freeze the cooked pancakes?
Absolutely—stack them on a tray, freeze, then transfer to a bag; reheat in a toaster or skillet.
→ What’s a good protein boost?
Stir in a scoop of vanilla protein powder or serve with a side of Greek yogurt.
Chef's Tips
If the batter feels too thick, add a splash more milk.,For extra fluff, let the batter sit for 5 minutes before cooking.,A pinch of nutmeg can add a subtle depth if you like.
Nutrition Facts
per serving
280
Calories
7g
Protein
42g
Carbs
9g
Fat
Taste Profile
Gentle banana sweetness with a hint of warm spice
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will add a nuttier flavor; consider adding a bit more milk.
Provides a subtle coconut aroma; keep the heat moderate.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1/4 tsp cayenne and a dash of sriracha to the batter for a gentle kick.
Mediterranean Style
Stir in crumbled feta and chopped olives; finish with a drizzle of olive oil.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter, leading to dense pancakes.
- Cooking on too low heat, causing soggy centers.
- Using underripe bananas, resulting in bland flavor.
Meal Prep & Storage
Make Ahead Tips
You can mash the bananas and whisk the dry ingredients a day ahead; keep them separate and combine when ready to cook.
Leftover Ideas
Reheat gently in a skillet over low heat, adding a tiny pat of butter to revive the crispness.
Perfect Pairings
Serve this with...
Cooking Timeline
Prepare ingredients: mash bananas, measure dry goods, whisk wet ingredients.
Combine wet and dry mixtures, let batter rest briefly.
Cook pancakes on skillet, flipping when bubbles form.
Serve immediately with preferred toppings.
Banana Pancakes Recipe – Easy Breakfast Treat
Fluffy banana pancakes made with ripe bananas, milk, and a hint of cinnamon – perfect for a quick, satisfying breakfast that feels like a gentle sunrise on your plate.
Timing
Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
Recipe Details
Ingredients
Batter
- 01 2 ripe bananas, mashed
- 02 1 cup all‑purpose flour
- 03 1 tbsp sugar
- 04 1 tsp baking powder
- 05 1/2 tsp cinnamon
- 06 1/4 tsp salt
- 07 1 cup milk (or plant‑based alternative)
- 08 1 large egg
- 09 2 tbsp melted butter (plus extra for cooking)
- 10 1 tsp vanilla extract
- 11 1 tsp lemon juice
Instructions
In a bowl, mash the bananas until smooth; I often hear a soft thud that feels like a quiet sigh.
In another bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
Combine wet ingredients – milk, egg, melted butter, vanilla, and lemon juice – then fold into the dry mixture, stirring just until combined.
Heat a skillet over medium‑high heat, melt a tiny pat of butter, and ladle 1/4 cup batter per pancake; watch for bubbles before flipping.
Serve warm, topped with maple syrup or fresh fruit, and enjoy the comforting aroma.
Notes & Tips
- 1 If the batter feels too thick, add a splash more milk.
- 2 For extra fluff, let the batter sit for 5 minutes before cooking.
- 3 A pinch of nutmeg can add a subtle depth if you like.
Tools You'll Need
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Mixing bowls
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Whisk
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Spatula
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Non‑stick skillet
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Measuring cups and spoons
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Fork for mashing bananas
Must-Know Tips
- Don't over‑mix the batter, it can make pancakes tough.
- Let the batter rest, it improves texture.
- Cook on medium‑high heat for a golden edge.
Professional Secrets
- Room‑temperature milk integrates smoothly with mashed bananas.
- A tiny amount of butter in the pan adds a caramelized crust.
- Gentle flipping preserves the airy interior.
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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