Fluffy Banana Pancakes
Fluffy Banana Pancakes are the perfect breakfast treat, made with ripe bananas, a touch of vanilla, and a soft, fluffy batter. These pancakes are ideal for leisurely mornings, family brunches, or even a quick weekday breakfast. Paired with your favorite toppings, they make the perfect start to your day.
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Calories Per Serving | 320 kcal |
| Cuisine | American, Breakfast |
| Difficulty | Easy |
Ingredients
- 1 ½ cups all-purpose flour 🌾
- 1 tbsp granulated sugar 🍚
- 1 tsp baking powder 🥄
- ½ tsp baking soda 🥄
- ¼ tsp salt 🧂
- 1 ripe banana, mashed 🍌
- 1 cup buttermilk 🥛
- 1 large egg 🥚
- 1 tsp vanilla extract 🌿
- 2 tbsp unsalted butter, melted 🧈
- Butter or oil for the pan 🛢️
Instructions
- Prepare the Batter
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mash the ripe banana until smooth, then mix it with buttermilk, egg, vanilla extract, and melted butter.
- Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Be careful not to overmix; the batter should be slightly lumpy for fluffier pancakes.
- Heat the Pan
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking and add flavor.
- Cook the Pancakes
- Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
- Serve Warm
- Stack the pancakes on a plate and serve immediately with your favorite toppings like syrup, fresh fruits, or whipped cream.
Tips for Success
- Use Ripe Bananas
Bananas with brown spots are the best for this recipe as they are sweeter and easier to mash. - Don’t Overmix the Batter
Overmixing activates the gluten in the flour, leading to denser pancakes. A few lumps in the batter are perfectly fine. - Cook at Medium Heat
Too high a temperature may cause the pancakes to brown too quickly on the outside while remaining undercooked inside. Medium heat ensures even cooking. - Keep Pancakes Warm
Place cooked pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm while you cook the remaining batter. - Make It Ahead
You can prepare the dry and wet ingredients separately the night before. Combine them just before cooking for a quick breakfast.
Pairing Suggestions
- Drinks:
Pair these pancakes with freshly brewed coffee, a glass of orange juice, or a banana smoothie for a wholesome breakfast. - Toppings:
- Classic maple syrup and butter.
- Sliced bananas, strawberries, or blueberries for added freshness.
- A dollop of whipped cream or Greek yogurt for creaminess.
- A drizzle of honey or Nutella for a sweeter touch.
Variations
- Chocolate Chip Banana Pancakes
Add ½ cup of chocolate chips to the batter for a fun twist that’s perfect for kids. - Banana Nut Pancakes
Mix in ¼ cup of chopped walnuts or pecans to add a nutty crunch. - Gluten-Free Pancakes
Substitute the all-purpose flour with gluten-free flour to make the recipe gluten-friendly. - Banana Protein Pancakes
Add a scoop of vanilla protein powder to the batter for a protein-packed breakfast. - Vegan Banana Pancakes
Replace the egg with a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water) and use plant-based milk like almond or soy milk instead of buttermilk.
FAQs
1. Can I use frozen bananas?
Yes! Thaw the bananas completely and mash them well before using in the recipe.
2. How can I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster for a quick breakfast.
3. Can I freeze these pancakes?
Absolutely! Layer pancakes with parchment paper and freeze in a resealable bag for up to 2 months. Reheat directly from frozen in the toaster or oven.
4. Can I use regular milk instead of buttermilk?
Yes, but for the same tangy flavor, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 7 g
- Carbohydrates: 45 g
- Fat: 12 g
- Sodium: 310 mg
Why These Pancakes Are a Must-Try
- Fluffy and Delicious
These pancakes are perfectly fluffy, thanks to the combination of baking powder, baking soda, and buttermilk. - Quick and Easy
With just 10 minutes of prep and 15 minutes of cooking, you’ll have a satisfying breakfast ready in no time. - Versatile
Customize the recipe with add-ins like chocolate chips, nuts, or even spices like cinnamon. - Great for Any Occasion
Whether it’s a casual weekday breakfast or a festive brunch, these pancakes fit the bill.