Easy and Fluffy Banana Pancakes Recipe from Scratch
Make this easy banana pancakes recipe from scratch using overripe bananas. Breakfast on the homestead should be hearty, wholesome, and made with ingredients you already have on hand. That’s why these banana pancakes are the perfect recipe to whip up on a cozy morning.
Servings: 6 pancakes
Calories: 166kcal
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Equipment
Ingredients
- 1 Banana overripe works best for sweetness
- 1 Cup All-Purpose Flour or whole wheat flour for a heartier version
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Tablespoon Honey or maple syrup, optional, for extra sweetness
- 1 Large Egg
- 1/2 Cup Milk or homemade buttermilk for extra richness
- 2 Tablespoons Melted Butter or vegetable oil
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Cinnamon optional for a warm spice note
- Butter or oil for frying
Instructions
- Start by mashing the ripe banana in a large bowl. You want it to be smooth, but leaving a few small chunks adds extra texture to the pancakes.1 Banana
- In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Stir them together until well mixed.1 Cup All-Purpose Flour, 1 Tablespoon Baking Powder, 1/4 Teaspoon Salt, 1/2 Teaspoon Cinnamon
- In the bowl with the mashed banana mixture, add the egg, milk, melted butter, honey (or syrup), and vanilla extract. Whisk them together until the mixture is smooth and fully combined.1 Tablespoon Honey, 1 Large Egg, 1/2 Cup Milk, 2 Tablespoons Melted Butter, 1 Teaspoon Vanilla Extract
- Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough pancakes. If the batter seems too thick, add a little more milk until it reaches your desired consistency.
- Heat a skillet or griddle over medium-low heat and add a little butter or oil to prevent sticking. A non-stick skillet works nice for this or a well-seasoned cast iron skillet. Once the pan is hot, pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, until golden brown on both sides.Butter or oil for frying
- Serve your banana pancakes hot off the griddle, topped with a simple drizzle of maple syrup or your favorite syrup, fresh fruit, or a dollop of homemade whipped cream. For a homestead touch, sprinkle some chopped nuts or granola for added crunch.
Notes
This recipe makes about 6-8 pancakes, depending on the size of the pancakes (using 1/4 cup of batter per pancake). Even more if making mini pancakes with a couple tablespoons of batter at a time.
Cook Time 2-3 minutes per pancake, flipping half way through the cooking time.
10-12 minutes for the whole batch making multiple pancakes at once in a large skillet. Cooking time depends on how many pancakes you make at once. It takes about 2-3 minutes per side, so if you're cooking in batches, it could take a little longer. The riper the banana, the sweeter your pancakes will be. Don't throw away those bananas with brown spots—they're perfect for this recipe!
10-12 minutes for the whole batch making multiple pancakes at once in a large skillet. Cooking time depends on how many pancakes you make at once. It takes about 2-3 minutes per side, so if you're cooking in batches, it could take a little longer. The riper the banana, the sweeter your pancakes will be. Don't throw away those bananas with brown spots—they're perfect for this recipe!
Nutrition
Calories: 166kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 277mg | Potassium: 143mg | Fiber: 1g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg