Fluffy banana pancakes topped with butter and syrup are easy to make and delicious to eat!
We buy large bunches of bananas at the grocery store, but we usually don’t get through all of them before they start turning brown. We actually do it on purpose because we like making these fruit smoothies. The smoothies taste better when you use bananas with a few brown spots, but “a few brown spots” can turn into a whole lot of brown spots quickly. And before we know it, our bananas look like this:
No worries though! Even though they look nasty, these bananas still taste great in baked goods like banana bread muffins and they are perfect for this banana pancake recipe. Brown bananas are extra sweet and they give the pancakes a great flavor.
Ingredients for Banana Pancakes:
- Flour
- Baking Powder
- Sugar
- Salt
- Bananas (very ripe bananas)
- Egg
- Water
- Milk or Almond Milk
- Unsalted Butter or Margarine
- Vanilla Extract
- Sliced Bananas & Chopped Walnuts (optional toppings)
How to make Banana Pancakes:
1) Preheat griddle to medium heat (350 degrees). Note – If you are cooking on the stovetop with a regular pan, don’t heat it until after you have made your batter.
2) Add flour, baking powder, sugar, and salt to a large mixing bowl. Use a whisk to combine the dry ingredients. Make sure everything is well incorporated.
3) Peel the bananas and place in a separate bowl. Make sure to use overripe, brown bananas because they will add extra sweetness to your pancakes. Use a fork to mash the bananas until smooth, as if you were making baby food. Don’t leave any big lumps.
4) Add the egg, milk, water, and vanilla extract to the mashed banana. Whisk wet ingredients until well combined.
5) Melt 3 Tablespoons of butter in a small container and set aside. Don’t get it too hot so it doesn’t run any risk of cooking the eggs.
6) Use a large spoon to make a well in the center of the dry ingredients.
7) Pour the banana mixture into the well, then pour the melted butter into the well.
8) Gently stir all ingredients together until just combined. Batter will be thick and lumpy, but there shouldn’t be any dry patches.
9) Melt a pat of butter on the hot griddle and use a spatula to spread it across the surface.
10) Scoop out 1/4 cup of batter for each pancake and cook on the griddle until bubbles form on the surface of pancake (it’s ready to flip when the bubbles pop and don’t refill with batter); takes about 2-4 minutes.
11) Use a thin spatula to carefully flip pancakes and cook another 1-3 minutes, until both sides are golden brown and pancakes are cooked through. Remove from griddle. Repeat steps 10 & 11 until you use all the batter (you shouldn’t need to add any more butter to the griddle). Recipe makes about 16 pancakes.
12) Serve pancakes warm with sliced bananas, chopped walnuts, butter and syrup & enjoy!
Video Instructions:
Banana Pancakes
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 medium/large very ripe bananas
- 1 large egg
- 1/4 cup water
- 1 cup milk OR almond milk
- 3 Tablespoons unsalted butter OR margarine, melted
- 1 teaspoon vanilla extract
- sliced bananas (optional)
- chopped walnuts (optional)
Instructions
- Preheat griddle to medium heat (350 degrees).
- To a large mixing bowl add flour, baking powder, sugar, and salt. Use a whisk to combine.
- Peel the bananas and place in a separate bowl. Use a fork to mash until smooth (no big lumps).
- Add egg, milk, water, and vanilla extract to the mashed banana. Whisk until well combined.
- Melt 3 Tablespoons of butter in a small container and set aside. (Make sure the butter is not steaming hot so that it won't cook the eggs)
- Make a well in the center of the dry ingredients.
- Pour the banana mixture into the well, then pour the melted butter into the well.
- Stir ingredients together gently until just combined. Batter should be thick and lumpy, but no dry patches.
- Melt a little butter on the hot griddle and use a spatula to spread it across the surface.
- Scoop out 1/4 cup of batter for each pancake and cook on the griddle about 2-4 minutes, until bubbles start to form and pop on the surface.
- Carefully flip pancakes and cook another 1-3 minutes, until both sides are golden brown and pancakes are cooked through. Remove from griddle.
- Serve pancakes warm with sliced bananas (optional), chopped walnuts (optional), butter and syrup. Enjoy!
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