Banana pancakes are a delightful twist on the classic pancake recipe, incorporating mashed bananas for added sweetness, flavor, and moisture. In this quick and easy recipe, we’ll show you how to whip up a batch of delicious banana pancakes in just 10 minutes, using simple ingredients that you likely already have on hand. With the natural sweetness of ripe bananas, the richness of eggs, and a hint of cinnamon, these pancakes are sure to become a family favorite for breakfast or brunch. Serve them with a drizzle of maple syrup for the perfect finishing touch!
Ingredients:
- Ripe bananas (2 medium-sized)
- Eggs (2 large)
- Ground cinnamon (1/2 teaspoon)
- Maple syrup (for serving)
Instructions:
- Prepare the Ingredients: Begin by gathering all the ingredients needed to make your banana pancakes. Choose ripe bananas with speckled skins for optimal sweetness and flavor. You’ll also need eggs and ground cinnamon to enhance the taste of the pancakes. Have maple syrup on hand for serving.
- Mash the Bananas: Peel the ripe bananas and place them in a mixing bowl. Use a fork or potato masher to mash the bananas until smooth and creamy. The riper the bananas, the easier they will be to mash and the sweeter they will be, adding natural sweetness to the pancakes.
- Beat the Eggs: In a separate bowl, crack the eggs and beat them with a whisk or fork until well combined. Beating the eggs thoroughly will help ensure a light and fluffy texture for the pancakes.
- Combine Ingredients: Pour the beaten eggs over the mashed bananas in the mixing bowl. Add ground cinnamon to the mixture for a hint of warmth and spice. Gently stir the ingredients together until fully incorporated, creating a smooth batter with a thick consistency.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Once the skillet is hot, pour small ladlefuls of the banana pancake batter onto the skillet, using about 1/4 cup of batter for each pancake. Allow the pancakes to cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges appear set.
- Flip and Cook: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through. The pancakes should be fluffy and lightly golden on both sides.
- Serve Warm: Once cooked, transfer the banana pancakes to a plate and serve them warm. Drizzle maple syrup over the pancakes for added sweetness and flavor. You can also top the pancakes with sliced bananas, berries, chopped nuts, or a dollop of Greek yogurt for extra indulgence.
- Enjoy: Serve the banana pancakes immediately and enjoy them while they’re still warm and fresh. The combination of sweet bananas, warm cinnamon, and rich maple syrup makes these pancakes a comforting and satisfying breakfast option that is sure to please the whole family.
Variations and Tips:
- Add-Ins: Customize your banana pancakes by adding chocolate chips, chopped nuts, or blueberries to the batter for extra flavor and texture.
- Gluten-Free Option: For a gluten-free version, substitute almond flour or coconut flour for the all-purpose flour. You can also use gluten-free oats to make oat flour for the pancakes.
- Make Ahead: Prepare the pancake batter in advance and store it in the refrigerator for up to 24 hours. When ready to cook, simply give the batter a quick stir before scooping it onto the skillet.
- Freeze Extras: If you have leftover pancakes, allow them to cool completely, then wrap them individually in plastic wrap and freeze them for later. To reheat, simply microwave the pancakes for 30-60 seconds or until warmed through.