Save Fluffy, golden pancakes infused with ripe banana and a hint of vanilla, topped with warm maple syrup for the perfect weekend brunch treat.
I enjoy making these pancakes on weekend mornings when the family gathers around the table for a relaxed meal.
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Ingredients
- Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Wet Ingredients: 2 large ripe bananas mashed, 1 cup (240 ml) whole milk, 2 large eggs, 3 tablespoons (45 g) unsalted butter melted plus extra for cooking, 1 teaspoon vanilla extract
- To Serve: 1/2 cup (120 ml) pure maple syrup warmed, 1 banana sliced, Optional Chopped toasted pecans or walnuts
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Instructions
- Step 1:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt.
- Step 2:
- In a separate bowl combine the mashed bananas milk eggs melted butter and vanilla extract. Whisk until smooth.
- Step 3:
- Pour the wet ingredients into the dry mixture. Stir gently until just combined do not overmix (a few lumps are fine).
- Step 4:
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
- Step 5:
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set 2 3 minutes.
- Step 6:
- Flip pancakes and cook for another 1 2 minutes until golden brown and cooked through. Adjust heat as needed.
- Step 7:
- Keep cooked pancakes warm while finishing the batch.
- Step 8:
- Serve stacked with sliced banana a drizzle of warm maple syrup and optional toasted nuts.
Save These pancakes bring the family together making weekend mornings special and delicious.
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Notes
For fluffier pancakes add a pinch of cinnamon or nutmeg for additional flavor. Pair with a light sparkling wine or fresh orange juice for brunch.
Required Tools
Mixing bowls whisk measuring cups and spoons nonstick skillet or griddle spatula
Nutritional Information
Calories 330 total fat 10 g carbohydrates 52 g protein 7 g per serving
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Enjoy these golden banana pancakes as a delightful weekend treat that everyone will love.
Recipe FAQ
- → How do I keep pancakes fluffy?
Let the batter rest for 5–10 minutes before cooking to hydrate the flour and activate leavening, resulting in fluffier pancakes.
- → Can I substitute whole wheat flour?
Yes, replacing half the all-purpose flour with whole wheat adds fiber and a nutty flavor without sacrificing texture.
- → What is the best way to cook these pancakes?
Use a nonstick skillet or griddle heated over medium heat. Lightly grease with butter, and cook pancakes until bubbles form on the surface before flipping for even browning.
- → How can I add more flavor to the batter?
Incorporate a pinch of cinnamon or nutmeg to enhance the warm, comforting notes alongside banana and vanilla.
- → Are toasted nuts recommended as a topping?
Toasted pecans or walnuts add a crunchy contrast and rich nutty flavor, complementing the softness of the pancakes.
