These Banana Pancakes are the epitome of breakfast perfection: thick, incredibly fluffy, and bursting with delightful flavor! Each pancake features tender slices of banana that caramelize beautifully as they cook, turning golden brown and deliciously sweet. While maple syrup is a classic choice, we highly recommend elevating your experience with our homemade brown sugar cinnamon butter – it’s a game-changer!
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Fluffy Banana Pancakes: A Breakfast Revelation
Imagine waking up to the aroma of warm, sweet bananas and freshly cooked pancakes. Our fluffy banana pancakes recipe isn’t just another breakfast idea; it’s an experience. We’ve perfected the balance between a light, airy pancake batter and the rich, comforting sweetness of ripe bananas. This recipe is designed to bring joy to your mornings, transforming an ordinary breakfast into a special occasion.
Why You’ll Adore These Banana Pancakes
Get ready to fall in love with your new favorite breakfast staple. Here’s why these banana pancakes will become a regular request in your home:
- Unbeatable Flavor Profile: Each bite delivers a delightful blend of sweet, caramelized bananas and a hint of warm spices. The brown sugar added to the batter, combined with the browning banana slices, creates a flavor reminiscent of classic Banana Foster – pure decadence without the fuss.
- Perfectly Fluffy Texture: Forget flat, dense pancakes. Our recipe guarantees thick, airy, and incredibly soft pancakes that melt in your mouth. The secret lies in a carefully balanced blend of leavening agents and proper batter technique.
- Simple & Satisfying: Made from scratch with everyday ingredients, this recipe is surprisingly easy to follow, making it perfect for both novice and experienced cooks. It’s a rewarding project that yields impressive results.
- Customizable Drizzles: While traditional maple syrup is always welcome, our optional brown sugar cinnamon butter adds an unparalleled richness and aromatic warmth that perfectly complements the banana flavor. It’s an upgrade you won’t regret!
- Weekend Breakfast Elevated: These aren’t just any pancakes; they’re designed to make your weekend mornings feel special. Prepare for requests for second and third servings – they’re that good!
You might recall the rave reviews for our Strawberry Pancakes, where fresh berry slices are added to the batter just before flipping. We’ve taken that brilliant concept and applied it to bananas, choosing ripe but firm slices to ensure they hold their shape and caramelize beautifully. It truly makes all the difference!
Essential Ingredients for Perfect Banana Pancakes
Creating extraordinary banana pancakes starts with choosing the right ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:
- Bananas: The star of the show! Opt for bananas that are ripe but still quite firm. They should have a few brown spots, indicating sweetness, but not be overly soft or mushy. This ensures they slice cleanly and caramelize beautifully without disintegrating during cooking. We’ll be slicing them into ¼-inch thick disks to place directly onto each pancake.
- All-Purpose Flour: The foundation of our fluffy pancakes. All-purpose flour provides the ideal structure and texture. If you prefer, whole wheat flour can be used for a slightly denser, nuttier pancake, or a 1:1 gluten-free flour blend if you’re accustomed to baking with it.
- Baking Powder & Baking Soda: These are your essential leavening agents. Baking powder provides the initial lift, while baking soda reacts with the acidic buttermilk (or homemade version) to create additional bubbles, resulting in that signature fluffy texture. Don’t skip these!
- Milk or Buttermilk: Whole milk offers richness and tenderness. For an extra boost of fluffiness and a subtle tangy flavor, we highly recommend using buttermilk. No buttermilk on hand? No problem! You can easily make your own by adding 2 teaspoons of apple cider vinegar (or lemon juice) to 1 cup of whole milk and letting it sit for 5-10 minutes until it slightly curdles.
- Egg: A large egg acts as a binder, helping to bring all the ingredients together and adding richness to the batter. It also contributes to the pancake’s structure and golden color.
- Oil (Vegetable or Olive): A neutral-flavored oil like vegetable oil is perfect for moistening the batter without imparting a strong taste. You can also use light olive oil or melted unsalted butter for added flavor.
- Brown Sugar: This isn’t just for sweetness; brown sugar adds a deep, molasses-like flavor that pairs wonderfully with bananas, enhancing that delightful Banana Foster taste. Its moist texture also contributes to a tender pancake.
- Vanilla Extract: A touch of vanilla extract elevates the overall flavor profile, adding a warm, aromatic note that makes these pancakes feel truly gourmet, almost like a dessert!
- Salt: Just a pinch of salt balances the sweetness and enhances all the other flavors in the batter.
- Cinnamon (Optional, for Butter): While not in the pancakes themselves, a dash of ground cinnamon in the brown sugar butter adds a cozy, aromatic spice that perfectly complements the banana.
Step-by-Step Guide: How to Make Irresistible Banana Pancakes
Follow these detailed steps to create perfectly fluffy, caramelized banana pancakes that will impress everyone at your breakfast table:
- Prepare Your Griddle: Begin by preheating your griddle pan over medium heat. A well-heated griddle is key to even cooking and that beautiful golden-brown crust. You can test it by flicking a few drops of water onto the surface; if they dance and evaporate quickly, it’s ready.
- Slice Your Bananas: Take your ripe-but-firm bananas and carefully slice them into uniform ¼-inch thick disks. Set these aside, as they will be added directly to the batter on the griddle.
- Combine Dry Ingredients: In a large mixing bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, and packed brown sugar. Whisking ensures all the dry ingredients are evenly distributed, which is crucial for consistent rise and flavor.
- Prepare Homemade Buttermilk (If Needed): In a separate liquid measuring cup or small bowl, combine the whole milk with lemon juice or apple cider vinegar. Stir gently and let it sit for 5-10 minutes. You’ll notice it will slightly curdle, forming a quick, homemade buttermilk. This acidity is vital for activating the baking soda and tenderizing the pancakes.
- Mix Wet Ingredients: To your prepared buttermilk (or store-bought buttermilk), add the large egg and vegetable oil. Whisk everything together thoroughly until well combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with your dry ingredients. Using a whisk or spatula, mix just until the ingredients are moistened. It’s perfectly normal, and even desirable, to have a few lumps in the batter. Overmixing will develop the gluten in the flour, resulting in tough, flat pancakes.
- Cook the Pancakes: Once your griddle is hot, lightly grease it if necessary (though many non-stick griddles won’t require it). Pour approximately ¼ cup of pancake batter onto the hot surface for each pancake.
- Add Banana Slices: Immediately after pouring the batter, gently arrange 3 to 4 slices of your fresh bananas onto the raw side of each pancake.
- First Side Cook: Cook the pancakes for about 2 minutes, or until you start to see bubbles forming and popping around the edges of each pancake. The edges should also look set.
- Flip and Finish: Carefully slide a turner underneath each pancake and gently flip it to the other side. Continue to cook for another 1-2 minutes, or until the second side is golden brown and the banana slices have caramelized beautifully. The pancakes should be cooked through.
- Serve Immediately: Transfer the cooked pancakes to a plate. Serve them warm with a generous drizzle of maple syrup or our decadent brown sugar cinnamon butter (recipe below in the notes section). Garnish with a few extra slices of fresh banana if desired. Enjoy!
Pro Tips for Flawless Pancakes Every Time
Achieving pancake perfection is easier than you think with these expert tips:
- Choose the Right Pan: A cast iron griddle or a large non-stick griddle pan is ideal. Cast iron provides excellent heat retention and even cooking, ensuring consistent browning. A 10-inch pan often allows you to cook 3-4 pancakes simultaneously, speeding up the process. Always preheat your griddle thoroughly before adding batter.
- The Buttermilk Trick: If you don’t have buttermilk, creating a homemade version with milk and lemon juice or apple cider vinegar is a fantastic hack. The acidity reacts with baking soda to produce lighter, fluffier pancakes with a tender crumb.
- Don’t Overmix the Batter: This is perhaps the most crucial rule for fluffy pancakes! Mix your wet and dry ingredients just until combined. Lumps are perfectly fine and even desired; they indicate that you haven’t overdeveloped the gluten. Overmixing leads to tough, chewy, and flat pancakes.
- Proper Griddle Temperature: Medium heat is usually best. If it’s too hot, the pancakes will burn on the outside before cooking through. Too cool, and they won’t brown properly and can become greasy. A good test: a small drop of water should sizzle and evaporate within a few seconds.
- Consistent Portioning: Use a ¼-cup measuring cup or an ice cream scoop to portion your batter. This ensures uniform pancake size and even cooking.
Mastering the Flip: Knowing When Your Pancakes Are Ready
Flipping at just the right moment is essential for perfectly cooked pancakes. Once you’ve poured the batter onto your hot griddle, don’t wander away – pancakes cook quickly! Keep a close eye on them. You’ll know they’re ready to be flipped when:
- Bubbles Appear and Pop: Small bubbles will begin to form on the surface of the pancake, especially around the edges. When these bubbles start to pop and leave small holes, it’s a clear sign the bottom is cooking.
- Edges Look Set: The raw, liquid batter around the perimeter of the pancake will begin to look dry and set.
- Golden Brown Peek: For absolute certainty, gently lift one edge of a pancake with a spatula. If the underside is a beautiful golden brown, it’s time to flip!
Once flipped, cook the second side until it’s also golden brown and the banana slices are nicely caramelized. This usually takes less time than the first side. Repeat this process until all your delicious banana pancake batter is used up.
Frequently Asked Questions About Banana Pancakes
Here are answers to some common questions about making and storing these delightful banana pancakes:
How to keep pancakes warm?
The classic method for keeping pancakes warm is using a low-temperature oven (around 200°F / 95°C) or a warming drawer. As you cook each batch, transfer the finished pancakes to a baking sheet lined with parchment paper and place it in the warm oven. Alternatively, for smaller batches, simply stack cooked pancakes on a plate and cover them with another plate or an inverted pasta bowl to trap the heat while you finish cooking the rest.
How to store leftover pancakes?
Leftover banana pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them back on a griddle or in a non-stick pan over low heat until warmed through. A toaster oven or microwave can also work, but a griddle will help retain their crispness.
Can pancakes be frozen?
Yes, these banana pancakes freeze beautifully! Once they are completely cooked and cooled to room temperature, arrange them in a single layer on a parchment paper-lined baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe bag or airtight container, layering parchment paper between each pancake. They can be stored in the freezer for up to 2 months. To reheat, defrost them in the refrigerator overnight, then warm them on a griddle or in a toaster oven just before serving for the best texture.
Can I use overripe bananas?
While overripe bananas are fantastic for mashed banana bread, for these sliced banana pancakes, we recommend ripe but still firm bananas. Overripe bananas will be too soft to slice neatly and may become mushy when cooked directly on the pancake surface. Save those extra-ripe ones for your next batch of banana bread!
Can I make the batter ahead of time?
For the fluffiest pancakes, it’s best to mix the batter just before cooking. The leavening agents start reacting as soon as they come into contact with liquids, and letting the batter sit for too long can diminish their effectiveness, leading to flatter pancakes. However, you can measure out all your dry ingredients and whisk them together the night before, and do the same for the wet ingredients (minus the baking soda/powder if not using homemade buttermilk) to save time in the morning.
Explore More Delicious Breakfast Recipes
Looking for more ways to kickstart your day with incredible flavors? Here are some other breakfast recipes we think you’ll love:
- Baked Chocolate Oatmeal
- Best French Toast
- Easy Crepe Recipe
- Sheet Pan Pancakes
If you’ve whipped up these delightful banana pancakes and loved them, we’d be thrilled to hear from you! Please let us know in the comments below and don’t forget to rate the recipe. Your feedback helps other home cooks find and enjoy delicious meals!
Banana Pancakes
Author: Anna
These Banana Pancakes are thick, fluffy, and delicious! Slices of bananas are dropped onto the batter and fried until golden brown and caramelized. Drizzle the pancakes with maple syrup or make our brown sugar cinnamon butter!
Rating: 5 out of 5 stars (based on 5 votes)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course
Breakfast
Cuisine
American
Servings
4 servings
Calories
282 kcal
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons packed brown sugar
- 1 cup whole milk
- 2 teaspoons lemon juice or vinegar (apple cider vinegar recommended)
- 1 large egg
- 2 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 3 bananas, sliced into ¼” thick disks
Instructions
- Preheat the griddle or griddle pan until hot over medium heat.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and brown sugar.
- In a glass measuring cup, mix milk and lemon juice or vinegar. Let it sit for a few minutes to create homemade buttermilk.
- Add oil and egg to the buttermilk mixture. Mix well.
- Add vanilla extract and stir into the wet ingredients.
- Gently pour the wet ingredients into the dry ingredients. Mix just until combined; it’s okay for the batter to be lumpy.
- Pour ¼ cup of pancake batter onto the hot griddle for each pancake.
- Place 3 to 4 slices of fresh bananas onto each pancake immediately after pouring the batter.
- Cook for 2 minutes or until bubbles start popping around the edges of each pancake and the edges look set.
- Flip pancakes and fry until the other side is golden brown and the banana slices are caramelized, about 1-2 minutes more.
- Serve warm with maple syrup or brown sugar cinnamon butter and more slices of fresh bananas.
Notes
- To make the brown sugar cinnamon butter: Melt 6 tablespoons of unsalted butter in a microwave-safe bowl. Add two tablespoons of packed brown sugar and ¼ teaspoon of ground cinnamon. Mix until smooth and well combined. Pour generously over warm pancakes.
- Do not overmix the batter! It’s totally okay for it to be lumpy (meaning you can still see small clumps of flour). The more you mix the batter, the tougher and flatter the pancakes will be.
- Please note that the nutrition value can vary depending on the specific products you use. The information provided below is an estimate. Always use a calorie counter or nutrition tracking tool you are familiar with for precise values.
Nutrition Information
(Estimated values per serving, based on 4 servings)
- Calories: 282 kcal
- Carbohydrates: 56g
- Protein: 8g
- Fat: 4g
- Saturated Fat: 2g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1g
- Trans Fat: 0.01g
- Cholesterol: 48mg
- Sodium: 326mg
- Potassium: 573mg
- Fiber: 3g
- Sugar: 23g
- Vitamin A: 215 IU
- Vitamin C: 9mg
- Calcium: 141mg
- Iron: 2mg
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