Fluffy and thick, these banana pancakes are easy to make and taste incredible. They are the perfect morning treat and you won’t believe they’re good for you!
I’m in love with autumn so far this year. While I think most people prefer warm summer days when the sun is shining, I’m happiest with chilly mornings, misty rain, and cozy evenings. Plus, the sunsets have been absolutely magical lately, and I’m lucky enough to be able to watch them from my small balcony.
This weather also reminds me of when I worked in the high-tech world. My 9 to 5 schedule (or more like 9 to 9) left me exhausted and hoping for storms on the weekend so I’d have an excuse to finally stay home and bake. Things have obviously changed quite drastically since then, and now that my work is all about baking, I’m usually looking for excuses to get out of the kitchen.
My friend recently told me that when she pictures me in the kitchen, she sees me wearing a vintage pink apron and looking like I walked out of a picture from the ’70s, a big smile on my face as I crack eggs perfectly and hum a sweet tune to myself. The reality, though, is much different. I’m usually wearing my sloppy pajamas, the eggs are indeed perfectly cracked – all over the kitchen floor, there’s cocoa powder on my nose, and an ever-growing forest of dishes is slowly closing in. It’s total chaos.
But, I’ve had so many happy moments in this little messy kitchen, and I adore being able to listen to relaxing music while I work. A few days ago the song Banana Pancakes by Jack Johnson grabbed my attention and reminded me of these pancake recipe. The pancakes are fluffy and thick and basically anything-you-could-want-from-a-pancake pancakes. The addition of bananas and vanilla make these pancakes superb, both in texture and flavor.
How to Make Banana Pancakes
These banana pancakes are quick and so easy to make! I like to use whole wheat flour, but whole wheat or all-purpose flour works too! The pancakes are light, fluffy, and remind me of banana bread. The pancakes are made with milk and mashed bananas, giving the pancakes great banana flavor.
Make Healthier Pancakes
You can use skim milk instead of whole milk, or 2 egg whites instead of a whole egg. They taste good with whole-wheat flour, which also makes them super fluffy. Sometimes I use half whole-wheat flour and half all-purpose flour for a subtler flavor.
Use Ripe Bananas
Ripe bananas taste better and sweeter and make baked goods moist and tender. They should be speckled and soft, almost mushy.
You can serve these pancakes with pure maple syrup and fresh banana slices if you want to keep it healthy, or drizzle a bit of caramel sauce and lie to yourself that the toppings don’t count. I do this all the time.
These banana pancakes freeze amazingly and are a lifesaver for busy mornings! Just reheat them in the microwave or toaster! I also love making these Friday and having them ready for weekend breakfast. Less work for me but everyone is still happy and full!
More Delicious Pancake Recipes:
- Classic Pancakes
- Ricotta Pancakes
- Apple Pancakes
- Peanut Butter Pancakes
- Lemon Pancakes
- Cinnamon Roll Pancakes
- 1 cup (140 g/5 oz) flour (all-purpose, whole-wheat, or a combination), sifted
- 2 tablespoons (25 g/0.8 oz) dark or light brown sugar
- 2 teaspoons baking powder
- 1/4 -1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons canola or vegetable oil (or 2 tablespoons butter, melted)
- 1/2 cup mashed ripe banana (about 1 large or 2 small)
- 1 teaspoon pure vanilla extract
- Canola oil/cooking spray/butter , for coating the pan
- In a large bowl, mix together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate medium bowl, whisk together egg, milk, oil, mashed banana, and vanilla extract.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
- Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottoms appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with oil before every pancake or batch of pancakes to prevent sticking.
- Serve immediately while pancakes are still warm. Drizzle with maple syrup, caramel sauce, or desired topping and serve with fresh banana slices.