Imagine waking up to the delightful aroma of freshly made banana pancakes. These fluffy, golden-brown pancakes are the perfect way to start your day, combining the natural sweetness of ripe bananas with the comforting taste of homemade pancakes. Whether you're cooking for yourself or for a loved one, this recipe is sure to bring a smile to your face.
Most of the ingredients for this recipe are common pantry staples, but you might need to make a special trip to the supermarket for ripe bananas. Ensure they are well-ripened for the best flavor and texture. Additionally, you will need baking powder, which is essential for making the pancakes fluffy. If you don't already have it, be sure to pick some up.

Ingredients For Banana Pancakes Recipe
Flour: The base of the pancake batter, providing structure and texture.
Sugar: Adds a touch of sweetness to the pancakes.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Milk: Adds moisture and helps create a smooth batter.
Egg: Binds the ingredients together and adds richness.
Butter: Adds flavor and helps to create a tender texture.
Bananas: Provide natural sweetness and a delicious banana flavor.
Technique Tip for This Recipe
When folding in the mashed bananas, be gentle to avoid overmixing the batter. Overmixing can lead to dense pancakes. Instead, use a spatula to carefully incorporate the bananas until just combined, ensuring a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.
all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease, though the texture may vary slightly.
sugar - Substitute with honey: Honey adds a natural sweetness and a bit of extra moisture to the pancakes.
sugar - Substitute with maple syrup: Maple syrup provides a rich, natural sweetness and a unique flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor but works the same way in the recipe.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or vegan.
milk - Substitute with oat milk: Oat milk is another dairy-free option that adds a bit of extra creaminess.
egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute.
egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce as a substitute for one egg to add moisture and a slight apple flavor.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
melted butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it may slightly alter the flavor.
ripe bananas - Substitute with applesauce: Applesauce can be used to add moisture and sweetness, though the banana flavor will be missing.
ripe bananas - Substitute with pumpkin puree: Pumpkin puree adds moisture and a unique flavor, making it a good seasonal alternative.
Other Alternative Recipes Similar to This One
How to Store or Freeze Your Pancakes
Allow the banana pancakes to cool completely on a wire rack to prevent them from becoming soggy.
For storing in the refrigerator:
- Place the cooled pancakes in an airtight container or wrap them tightly with plastic wrap.
- Store them in the refrigerator for up to 3 days.
- To reheat, simply microwave for 20-30 seconds or warm them in a toaster oven until heated through.
For freezing:
- Lay the cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Freeze them for about 1-2 hours or until they are solid.
- Transfer the frozen pancakes to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- Label the bag with the date and store in the freezer for up to 2 months.
- To reheat, you can microwave the frozen pancakes for 30-60 seconds or pop them in the toaster until they are warm and slightly crispy.
For best results, avoid stacking the pancakes directly on top of each other when storing, as this can cause them to stick together and lose their fluffy texture.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the banana pancakes on a baking sheet in a single layer.
- Cover the pancakes with aluminum foil to prevent them from drying out.
- Heat for about 10 minutes or until they are warmed through.
Microwave Method:
- Place a few banana pancakes on a microwave-safe plate.
- Cover them with a damp paper towel to keep them moist.
- Microwave on high for 20-30 seconds, checking to see if they are heated through. Add more time if necessary, in 10-second increments.
Toaster Method:
- Place the banana pancakes in a toaster or toaster oven.
- Toast on a low setting to avoid burning, checking frequently.
- This method will give the pancakes a slightly crispy edge while keeping the inside soft.
Stovetop Method:
- Heat a non-stick skillet or griddle over medium-low heat.
- Lightly grease the pan with a small amount of butter or cooking spray.
- Place the banana pancakes in the pan and heat for about 1-2 minutes on each side, or until warmed through.
Best Tools for This Recipe
Mixing bowl: Use this to combine your dry ingredients and another to mix your wet ingredients.
Whisk: Essential for blending the dry ingredients together and for mixing the wet ingredients.
Measuring cups: Accurate measurements of flour, milk, and other ingredients are crucial for the perfect pancake batter.
Measuring spoons: Necessary for measuring smaller quantities like sugar, baking powder, and salt.
Fork: Handy for mashing the ripe bananas to the right consistency.
Frying pan: Use this to cook your pancakes. A non-stick pan is ideal for easy flipping.
Spatula: Perfect for flipping the pancakes once bubbles form on the surface.
Ladle: Helps in pouring the batter onto the frying pan in consistent portions.
Butter knife: Useful for spreading the melted butter on the pan to prevent sticking.
How to Save Time on Making Pancakes
Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.
Use a blender: Blend the wet ingredients and mashed bananas together for a smoother batter and quicker mixing.
Preheat the pan: Start heating your frying pan while you mix the batter to ensure it's ready when you are.
Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.
Quick toppings: Have your favorite toppings like syrup, berries, or nuts ready to go for faster serving.

Banana Pancakes
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Sugar
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Milk
- 1 Egg
- 2 tablespoon Melted butter
- 2 Ripe bananas, mashed
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the mashed bananas.
- Heat a frying pan over medium heat and lightly grease it.
- Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
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