Banana pancakes are not just a breakfast treat; they embody comfort in every fluffy bite. As someone who bakes these delights on lazy Sunday mornings, I can’t help but smile at the way they fill the kitchen with a warm, sweet aroma. This recipe captures the essence of both nostalgia and simplicity, using ripe bananas for natural sweetness, making it perfect for family gatherings or a quick weekday brunch. Plus, with just a handful of ingredients, you can whip up a batch in no time!
Why you’ll love this dish
What sets this banana pancake recipe apart is its unbeatable combination of flavor, ease, and versatility. They’re fluffy, light, and the hint of cinnamon elevates the overall taste to something truly special. Whether you’re feeding a hungry family or making a cozy breakfast for one, this recipe ticks all the boxes. It’s perfect when you’re craving something warm and satisfying, yet doesn’t require a long prep time.
"These pancakes turned out incredibly fluffy and delicious! They made our Sunday brunch feel like a special occasion. Everyone loved them!" – Annabella L.
Step-by-step overview
Making these banana pancakes is a breeze! You’ll start by mixing your dry and wet ingredients separately. Then, combine them carefully to create a batter. The cooking process is straightforward, involving melting butter in a skillet, pouring in scoops of batter, and flipping once golden brown! It’s a fun and rewarding experience that’s great for both novice cooks and seasoned pros.
What you’ll need
To make these delightful banana pancakes, gather the following ingredients:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ½ tsp ground cinnamon
- 2 Tbsp granulated sugar
- 1 ½ large ripe bananas, mashed
- 1 large egg
- ¾ cup whole milk
- ½ tsp vanilla extract
- 2 Tbsp extra-light oil
- 4 Tbsp unsalted butter, divided
If you’re looking to make substitutions, consider using whole wheat flour for a nuttier flavor or almond milk as a dairy-free alternative.
