Introduction
Banana Pancakes offer a delightful twist on the classic breakfast favorite, infusing the light, fluffy texture of pancakes with the natural sweetness of ripe bananas. This dish is perfect for a leisurely weekend breakfast or a special brunch, providing a wholesome and satisfying start to the day. The addition of bananas not only enhances the flavor but also adds moisture, making each bite wonderfully tender.
What’s Unique About This Recipe
This recipe is unique because it incorporates mashed bananas directly into the batter, enriching the pancakes with a sweet, fruity flavor that complements the golden exterior. To elevate the dish further, a hint of cinnamon is added, which pairs beautifully with the banana and gives these pancakes a warm, comforting aroma. These pancakes are not just tasty but also a great way to use up overripe bananas that might otherwise be discarded.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Optional toppings: sliced bananas, nuts, honey, or maple syrup
Nutrition
Each serving of Banana Pancakes approximately contains:
- Calories: 280
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 95mg
- Sodium: 200mg
- Carbohydrates: 44g
- Fiber: 3g
- Sugars: 12g
- Protein: 8g
Step by Step Instructions
Step 1: Prepare the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
Step 2: Mix the Wet Ingredients
- In another bowl, combine the mashed bananas, milk, eggs, melted butter, and vanilla extract.
Step 3: Combine and Cook
- Pour the wet ingredients into the dry ingredients, stirring until just combined (the batter should be slightly lumpy).
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Step 4: Serve
- Serve the pancakes hot, topped with additional sliced bananas, nuts, honey, or maple syrup as desired.
Serving Tips
Banana Pancakes are best enjoyed fresh off the griddle. They pair wonderfully with a side of fresh fruit or yogurt to balance the meal. For an extra indulgent breakfast, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet until warm. These pancakes can also be frozen for up to a month, making them a convenient ready-to-eat breakfast option.
FAQs
Q: Can I make these pancakes gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Q: How can I make these pancakes dairy-free? A: Substitute the milk with a dairy-free alternative such as almond milk, and use oil instead of butter.
Banana Pancakes are a wonderful way to bring a taste of joy and nutrition to your morning. They are easy to make and can be dressed up with a variety of toppings to suit any preference, making each breakfast feel like a special occasion.