Homemade Banana Pancakes – that taste like the best banana bread but in soft and tender, syrup covered pancake form!
This simple formula is made with a basic natively constructed banana flapjack hitter and they cook on the frying pan in minutes. A fast breakfast that will leave you desiring more!
How regularly do we have overripe bananas lounging around thinking about how to manage them?
A portion of the exemplary ways we use them are in banana bread or to freeze and throw in a smoothie, however another way I love to go through them is for morning hotcakes.
My entire family adores these and we love to change them around with other toppings.They have extraordinary character and are so acceptable indeed you might even end up eating them plain in a hurry!
Try not to throw those overripe bananas and put them to incredible use! Who could stand up to?
Topping Ideas for Banana Pancakes
- The topping options are endless but here are some ideas to get you started:
- coconut syrup (I make this but use 1 tsp coconut extract instead of vanilla extract), macadamia nuts and shredded coconut (Hawaiian style)
- strawberry syrup and whipped cream
- maple syrup or honey
- cream cheese glaze
- sliced fresh bananas (or caramelized bananas) and walnuts
- Use well ripened bananas for a more developed, sweeter flavor. Avoid those with green or just yellow peels, they should be spotty but not black and starting to rot.
- Don’t forget to start with a preheated griddle. Pancakes don’t cook up the same if they start cooking on a cold pan or griddle.
- Don’t over-mix the batter. A key to fluffy pancakes is always to just mix dry ingredients in until blended and slightly lumpy.
The perfect way to use up overripe bananas! These taste like banana bread but in tender and fluffy, syrup covered pancake form. Delicious!
- 1 1/4 cups (295ml) milk
- 1 Tbsp (15 ml) lemon juice or plain vinegar
- 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
- 2 Tbsp (24g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp (heaping) salt
- 3 Tbsp (42g) melted butter
- 2 large eggs
- 1 1/4 cups (310g) mashed overripe bananas
- In a medium mixing bowl whisk together milk and lemon or vinegar, let rest 3 minutes.
- Preheat an electric griddle or large non-stick skillet over medium-high heat.
- In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of mixture, set aside.
- To milk mixture add eggs, melted butter, and mashed bananas and mix to combined.
- Pour milk mixture into center of flour mixture. Whisk just until combined, batter will be lumpy and that’s good (that means it’s not over-mixed).
- Scoop batter at 1/3 cup at a time and pour onto lightly greased griddle. If batter is thick you can spread round out slightly using bottom of the measuring cup.
- Cook until bubbles begin to appear on the top surface and bottom is golden brown. Flip and continue to cook until opposite side is golden brown. Transfer to a cooling rack (if needed you can keep warm in a 200 degree oven, though they are fluffiest served just after cooking).
- Serve warm with toppings of choice.
- Buttermilk may be substituted for milk and lemon.
- Mix in or toppings ideas, try adding:
- Mini chocolate chips
- Add 1 tsp cinnamon to batter
- Chopped pecans, walnuts or macadamia nuts
- Shredded coconut
- Finish with coconut syrup, buttermilk syrup or maple syrup
- Additional mix-ins and toppings not included in nutrition estimate.
- Banana Pancakes
- Amount Per Serving
- Calories 131Calories from Fat 36
- % Daily Value*
- Fat 4g6%
- Saturated Fat 2g13%
- Cholesterol 45mg15%
- Sodium 151mg7%
- Potassium 187mg5%
- Carbohydrates 19g6%
- Fiber 1g4%
- Sugar 5g6%
- Protein 3g6%
- Vitamin A 174IU3%
- Vitamin C 2mg2%
- Calcium 65mg7%
- Iron 1mg6%