Wake up to the sweet aroma of banana pancakes sizzling on the griddle. This simple and delicious recipe transforms ripe bananas into fluffy pancakes, making for a delightful breakfast treat. Whether you’re cooking for yourself or a crowd, these pancakes are sure to impress. Serve them with maple syrup, fresh fruit, or a sprinkle of nuts for an extra touch. Let’s jump into this delightful recipe that will make your mornings brighter!
Ingredients
- 1 ripe banana
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Oil or butter for the skillet
Servings and Cooking Time
This recipe yields about 4 servings, with a preparation time of 10 minutes and a cooking time of 15 minutes.
Nutritional Value
Each serving (2 pancakes) contains approximately:
– Calories: 210
– Protein: 6g
– Carbohydrates: 34g
– Fat: 6g
– Fiber: 2g
This nutritional information is for one person.
Step-by-Step Cooking Process
- In a large bowl, mash the ripe banana with a fork until smooth.
- Add the egg and milk to the mashed banana, mixing well.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually combine the dry ingredients with the wet ingredients, stirring until just mixed.
- Stir in the melted butter and vanilla extract until incorporated.
- Heat a skillet over medium heat and lightly grease it with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes, until golden brown.
- Repeat with remaining batter, adjusting heat as necessary.
Alternative Ingredients
If you’re looking to make these pancakes healthier, consider using whole wheat flour instead of all-purpose flour. You can also substitute almond milk for regular milk and use a flaxseed egg for a vegan option.
Serving and Pairings
These banana pancakes are perfect served with warm maple syrup, a dollop of whipped cream, or fresh berries. They also pair well with a side of crispy bacon or yogurt for a balanced breakfast.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or on a skillet. For longer storage, pancakes can be frozen for up to 2 months. Just make sure to separate them with parchment paper to prevent sticking.
Cooking Mistakes
- Don’t overmix the batter; it should be slightly lumpy for fluffy pancakes.
- Ensure your skillet is preheated to avoid uneven cooking.
- Use ripe bananas for the best flavor and texture.
- Monitor the heat; too high can burn the pancakes.
- Don’t skip the resting time for the batter, as it helps with texture.
Helpful Tips
- For extra fluffiness, let the batter sit for 5-10 minutes before cooking.
- Add chocolate chips or nuts to the batter for a delightful twist.
- Serve pancakes immediately for the best taste and texture.
- Experiment with spices like cinnamon for added flavor.
FAQs
Can I make banana pancakes without eggs?
Yes, you can substitute the egg with a flaxseed meal or chia seed mixture for a vegan option. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, and let it sit for a few minutes until it thickens.
How do I prevent my pancakes from sticking to the skillet?
Make sure to preheat your skillet and use a non-stick spray or butter to grease it adequately. Avoid using too much batter at once, and ensure the surface is hot before pouring the batter.
Can I use frozen bananas for the pancake batter?
Yes, frozen bananas can be used, but it’s best to thaw them first and drain any excess moisture before mashing. They should be just as sweet and flavorful as fresh ones.
What can I add to enhance the flavor of banana pancakes?
You can add vanilla extract, cinnamon, or nutmeg to the batter for added flavor. You might also consider folding in chocolate chips or nuts for extra texture.
How can I make these pancakes gluten-free?
To make gluten-free banana pancakes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free.
Conclusion
Banana pancakes are a delightful way to start your day, combining the sweetness of ripe bananas with a fluffy texture. This recipe is not only easy to prepare but also allows for numerous variations. Enjoy them with your favorite toppings, and savor the joy of a homemade breakfast that brings smiles to the table.
Banana Pancakes Recipe
Ingredients
- 1 ripe banana
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Oil or butter for the skillet
Instructions
- In a large bowl, mash the ripe banana with a fork until smooth.
- Add the egg and milk to the mashed banana, mixing well.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually combine the dry ingredients with the wet ingredients, stirring until just mixed.
- Stir in the melted butter and vanilla extract until incorporated.
- Heat a skillet over medium heat and lightly grease it with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes, until golden brown.
- Repeat with remaining batter, adjusting heat as necessary.
