Banana Pancakes

Banana pancakes are a joyful addition to your breakfast table, bringing together the soft, fluffy texture with the natural sweetness of ripe bananas. Imagine waking up to the warm aroma of cinnamon wafting through your kitchen, making coffee, and flipping golden pancakes. This delightful recipe combines simple ingredients you probably already have at home to create a breakfast that feels any day special. The best part is that these pancakes can whip up in no time, making them perfect for busy mornings or leisurely weekends with family.

There’s something truly heartwarming about banana pancakes. They’re not just quick and easy but incredibly satisfying too. You will love how the bananas add natural sweetness and moisture, elevating the texture while the hint of cinnamon gives it a warm spice. Whether you’re cooking for children, brunching with friends, or just treating yourself, these pancakes are sure to impress. Grab your mixing bowl and skillet, and let’s get started on making these delightful banana pancakes!

How to Make Banana Pancakes

1. Mix the dry ingredients: In a large mixing bowl, combine 300 g (2.5 cups) self-raising flour, 50 g (0.25 cup) caster sugar, 4 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Stir well and create a well in the middle for the next ingredients.
2. Mix the wet ingredients: In a separate jug, mash 2 ripe bananas and add 400 ml (1 & 2/3 cups) milk and 1 egg. Mix together until combined.
3. Combine: Slowly pour the banana mixture into the well of the dry mix. Gently whisk until just combined; it’s okay to have small lumps, but ensure there are no large patches of flour.
4. Preheat the oven: While cooking, set your oven to the lowest setting to keep cooked pancakes warm.
5. Time to fry: Heat 1 teaspoon of sunflower oil in a non-stick frying pan over medium heat. Use a tablespoon to scoop out batter into the pan, aiming for about 2 pancakes per batch, depending on the size of your pan.
6. Flip over: Cook until bubbles form on the surface of the pancakes, then gently flip and cook the other side until light golden brown.
7. Keep warm: Move the cooked pancakes to a dish in the preheated oven while you continue cooking the remaining batter; add more oil to the pan as needed.
8. Enjoy: Once all are cooked, serve with fresh banana slices and a generous drizzle of maple syrup.

Storing & Reheating

Leftover banana pancakes can be stored at room temperature for a few hours. For longer storage, refrigerate them in an airtight container for up to 3 days. If you want to keep them even longer, freeze pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. To reheat, pop them in the toaster for a couple of minutes or warm them in a skillet over low heat for about 5 minutes. Just note that the texture may change slightly after freezing, but a warm skillet can help restore some of that fluffiness.

There’s something magical about taking a good recipe and making it your own, and banana pancakes are the perfect canvas for you. Once you master the basics, feel free to experiment by adding nuts, chocolate chips, or even a dash of vanilla for added depth.

These pancakes will make your mornings brighter and more delicious. So, roll up those sleeves, gather your ingredients, and let’s create a stack of joy that you and your loved ones will adore. Enjoy every fluffy bite!

Recipe FAQs

Banana Pancakes

Recipe Author: Sara

These Banana Pancakes are irresistibly fluffy and packed with flavor. Perfect for a quick, homemade breakfast, they combine ripe bananas with simple ingredients for a delightful start to your day.

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• Prep Time 15 minutes
• Cook Time 25 minutes
• Yield 12 pancakes 1x

Ingredients

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• 300 g (2.5 cups) Self-raising flour
• 50 g (0.25 cup) Caster sugar
• 4 tsp Baking powder
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 2 Bananas, Mashed
• 400 ml (1 & 2/3 cups) Milk
• 1 Egg
• 6 tsp Sunflower oil, For cooking
• 1 Banana, Sliced
• Maple syrup

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Instructions

1. In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, cinnamon, and salt. Stir well and create a well in the center.
2. In a jug, mix the mashed bananas, milk, and egg until combined.
3. Pour the banana mixture into the dry ingredients and whisk gently until just mixed, being careful not to over mix; some small lumps are okay.
4. Preheat the oven to the lowest setting to keep the pancakes warm after cooking.
5. In a non-stick frying pan, heat 1 tsp of sunflower oil over medium heat. Pour a spoonful of batter into the pan to form a pancake (2 at a time is ideal).
6. Cook until bubbles appear on the surface, then flip and cook until the other side is set and lightly golden.
7. Once cooked, transfer pancakes to a serving dish in the warm oven while you cook the rest, adding more oil as necessary.
8. Serve pancakes topped with sliced banana and a generous drizzle of maple syrup.

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Notes

For a richer flavor, you can add a splash of vanilla extract to the wet ingredients.
Adjust the cooking time based on your stove; keep an eye on the pancakes to avoid burning.
Serve immediately for the best taste, but they can be kept warm in the oven.

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Nutrition

• Serving Size: 1 pancake
• Calories: 150
• Sugar: 3g
• Sodium: 100mg
• Fat: 4.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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