Easy Banana Nut Pancakes Recipe
Oh, banana pancakes! Just the thought of them brings me straight back to lazy Saturday mornings when I was a kid. The smell of ripe bananas warming up in the pan, mixed with that sweet, comforting aroma of baking batter… it’s pure bliss. My mom used to make them for us, and honestly, her banana pancakes were legendary in our house. They were fluffy, packed with banana flavor, and just the right amount of sweet. I’ve tried countless other pancake recipes over the years, looking for something to compare, but nothing ever quite hit that same nostalgic note. Then, one day, I decided to really dive deep into perfecting my own version. This recipe is the culmination of years of tweaking, tasting, and a whole lot of happy kitchen accidents. It’s the banana pancakes I dreamed of as a child, and now, it’s the banana pancakes my own kids beg for. If you love a good fluffy pancake and you’ve got some ripe bananas sitting on your counter, you absolutely have to give this a try. It’s so much better than just plain old pancakes, and it’s surprisingly easy to whip up.
What are banana pancakes?
So, what exactly are banana pancakes? At its heart, it’s exactly what it sounds like: pancakes made with mashed bananas incorporated right into the batter. Think of it as your favorite fluffy buttermilk pancake recipe, but with a sweet, moist, and wonderfully fragrant banana twist. It’s not just about adding banana flavor; the mashed fruit actually contributes to the pancakes’ incredible tenderness and moisture. It’s like a hug in pancake form! The name is pretty straightforward, but the magic is in how that simple addition transforms a breakfast staple into something truly special. It’s essentially a classic comfort food elevated with the natural sweetness and aroma of ripe bananas, making them a step above the ordinary. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re just following a few simple steps.
Why you’ll love this recipe?
What are some of the reasons why this banana pancake recipe is my go-to recipe?flavor is just out of this world. You get that lovely, natural sweetness from the ripe bananas, which means you don’t need a ton of extra sugar. It’s a comforting, familiar taste that’s perfect for any time of day. Then there’s the simplicity. Seriously, if you can make regular pancakes, you can make these. It takes just a few minutes longer, but the payoff is huge. I’ve made this on super rushed mornings and still managed to get a stack of these golden beauties on the table. They’re incredibly cost-efficientIs it a good way to use up bananas that are too soft for eating plain?versatility! While they’re amazing on their own, they pair beautifully with so many things. You can go classic with maple syrup, or get fancy with a dollop of whipped cream and some fresh berries. They’re just as good for a quick breakfast as they are for a leisurely Sunday brunch or even a fun dessert. What I love most about this recipe is that it’s foolproof. Even if you’re new to baking or cooking, you’re going to end up with fantastic results. It’s the kind of recipe that makes you feel like a confident chef, and that’s always a win in my book. It’s a delightful departure from your average pancake, offering a depth of flavor and a beautiful, tender crumb that’s just irresistible.
How to Make Banana Pancakes
Quick Overview
Making these banana pancakes is really a breeze. You’ll essentially be mixing your dry and wet ingredients separately, then gently combining them before folding in the mashed bananas. The key is not to overmix, which is true for most pancakes, but especially so here to keep them super fluffy. You’ll then cook them on a griddle or in a pan until golden brown and cooked through. It’s a straightforward process that guarantees delicious results every single time. The whole thing from start to finish probably takes about 20-25 minutes, making it a perfect weekend treat or even a weeknight surprise when you’re craving something sweet and comforting.
Ingredients
For the Main Batter:
You’ll need about 1 ½ cups of all-purpose flour. Make sure it’s spooned and leveled, not scooped directly from the bag, as that can lead to dry pancakes. Two tablespoons of granulated sugar provide just enough sweetness without making them cloying. A teaspoon and a half of baking powder is crucial for that lovely lift, and half a teaspoon of baking soda reacts with the acidic ingredients (like buttermilk, if you use it) to give them extra fluffiness. A quarter teaspoon of salt helps to balance out all the sweet flavors. And for the liquid base, one and a half cups of milk. Whole milk gives the richest flavor, but I’ve had great success with 2% or even almond milk when I’m out of dairy. One large egg acts as a binder, and two tablespoons of melted unsalted butter (or a neutral oil like vegetable or canola) add richness and tenderness. The star, of course, is two ripe to very ripe bananas, mashed until smooth. The riper, the sweeter and more flavorful they’ll be!
For the Filling:
This is where things get fun and customizable! For this particular recipe, we’re keeping it simple and letting the banana flavor shine. But if you want to add a little something extra, consider a teaspoon of cinnamon for warmth, or a few chocolate chips scattered in. Some folks like to add a swirl of peanut butter, which is divine! The only “preparation” here is ensuring your bananas are well-mashed.
For the Glaze:
While not strictly necessary, a simple glaze really takes these pancakes to the next level. You’ll want about ½ cup of powdered sugar, sifted to avoid lumps. Two tablespoons of milk (or buttermilk for a little tang) will help create the right consistency. A half teaspoon of vanilla extract is essential for that classic sweet flavor. If you want to get really fancy, you could even add a tablespoon of mashed banana to the glaze itself for an extra punch of banana goodness!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your griddle or a large non-stick skillet over medium heat. You want it hot enough that a drop of water sizzles and evaporates quickly, but not so hot that it scorches the pancakes. I like to lightly grease my pan with a little butter or cooking spray. This ensures the pancakes don’t stick and get that beautiful golden-brown crust.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed, which is key for uniform fluffiness. You can even sift them if you’re feeling extra meticulous; it really does help create a lighter texture!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, egg, and melted butter (make sure it’s not too hot, or it might scramble the egg!). Then, stir in your beautifully mashed ripe bananas until just combined. Don’t worry if there are a few small lumps of banana; that’s totally fine and adds character.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a whisk, mix them together until *just* combined. It’s really important not to overmix here. A few lumps are perfectly okay – in fact, they’re a good sign! Overmixing develops the gluten in the flour, which can lead to tough, rubbery pancakes. We want fluffy and tender, so stop stirring as soon as you don’t see any large streaks of dry flour.
Step 5: Prepare Filling
If you’re adding any extra filling ingredients like chocolate chips or cinnamon to the batter, have them ready to go. For this basic recipe, the mashed bananas are our main “filling” that we’ll gently fold in. Ensure your bananas are mashed to your desired consistency. I prefer them fairly smooth, but some like a few little chunks for texture.
Step 6: Layer & Swirl
Gently fold the mashed bananas into the batter. Again, don’t overmix. Just a few turns with your spatula to distribute them evenly. This is also the point where you’d fold in any optional additions like chocolate chips. You’re looking for a batter that’s thick but pourable.
Step 7: Bake
Pour about ¼ cup of batter onto your preheated griddle or skillet for each pancake. Cook for 2-3 minutes per side, or until bubbles start to form on the surface and the edges look set. Then, carefully flip and cook the other side for another 1-2 minutes until golden brown and cooked through. You’ll know they’re done when they’re nicely puffed up and spring back slightly when touched.
Step 8: Cool & Glaze
Transfer the cooked pancakes to a plate. If you’re not serving them immediately, you can keep them warm in a low oven (around 200°F / 90°C) on a baking sheet lined with parchment paper. While the pancakes cook or cool slightly, whisk together your glaze ingredients (powdered sugar, milk, vanilla) in a small bowl until smooth and drizzly. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.
Step 9: Slice & Serve
Once all your pancakes are cooked, stack them high on a plate. Drizzle generously with the prepared glaze. Serve immediately with your favorite toppings like butter, maple syrup, fresh fruit, or a dollop of whipped cream. The warm pancakes with the slightly set glaze are just heavenly!
What to Serve It With
These banana pancakes are so versatile, they can be dressed up or down for any occasion. For a quick and simple Breakfast, they are absolutely divine with just a smear of butter and a drizzle of maple syrup. A good cup of coffee is the perfect companion to start your day. For a more leisurely Brunch, I love to elevate them by serving them with a side of crispy bacon or sausage, fresh berries like raspberries and blueberries, and a dollop of Greek yogurt or whipped cream. A mimosa or a nice mimosa mocktail also pairs wonderfully. If you’re looking for a delightful Dessert, these pancakes are a dream! Serve them warm with a scoop of vanilla bean ice cream, a sprinkle of chopped walnuts, and a drizzle of chocolate sauce. It’s like a deconstructed banana bread pudding, but even easier! And for those moments when you just need a sweet, comforting treat for Cozy Snacks, they are perfect on their own with just a little dusting of powdered sugar. My kids also love them with a side of sliced apples and a glass of milk. It’s a combination that feels special but is incredibly easy to pull together after school. These pancakes are a blank canvas for all your favorite flavors!
Top Tips for Perfecting Your Banana Pancakes
I’ve made these banana pancakes more times than I can count, and I’ve picked up a few tricks along the way that I think are really worth sharing. For the Banana Prep, I can’t stress enough how important ripeness is. Look for bananas that are speckled or even mostly brown; they are sweeter and mash more easily, distributing their flavor beautifully. When you mash them, aim for a consistency that’s mostly smooth but a few small lumps are fine – they add character! Don’t feel the need to peel them if they’re organic and you’re just using the flesh; just wash the outside well. For the Mixing Advice, remember that golden rule: don’t overmix! Seriously, I’ve made this mistake more times than I care to admit, and it always results in flatter, tougher pancakes. Mix until *just* combined, and embrace those little lumps. It’s better to have a slightly lumpy batter than an overmixed one. When it comes to Swirl Customization, if you’re feeling adventurous, you can literally swirl things into the batter right before cooking. A drizzle of chocolate syrup or a spoonful of peanut butter can be swirled in with a toothpick for a marbled effect. Just be careful not to overdo it. For Ingredient Swaps, I’ve experimented a lot. If you don’t have milk, buttermilk is fantastic for extra tang and tenderness. I’ve also had success with non-dairy milks like almond or oat milk, though they might alter the flavor slightly. For a dairy-free version, you can substitute the butter with a neutral oil like coconut oil or vegetable oil, and use your favorite non-dairy milk. Baking Tips are crucial for that perfect golden hue. Make sure your griddle or pan is properly preheated. Too low, and they’ll be pale and oily; too high, and they’ll burn on the outside before cooking through. Watch for those bubbles forming on the surface – that’s your cue to flip! When it comes to Glaze Variations, get creative! You can add a pinch of cinnamon to the glaze, or even a little orange zest for a citrusy twist. If you prefer a less sweet glaze, use a bit more milk and less powdered sugar. Some people even skip the glaze altogether and just use a dusting of powdered sugar, which is equally delicious!
Storing and Reheating Tips
One of the best things about these banana pancakes is how well they keep, making them perfect for meal prep or for enjoying leftovers. If you need to store them at Room Temperature, I wouldn’t recommend more than a day, and only if it’s cool in your kitchen. They’re best eaten fresh. Make sure to cover them loosely with foil or a clean kitchen towel to prevent them from getting soggy. For Refrigerator Storage, which is usually my preferred method, stack the cooled pancakes in an airtight container or wrap them tightly in plastic wrap or foil. They’ll keep well in the fridge for about 3-4 days. I find they retain their moisture really well this way. If you want to keep them even longer, Freezer Instructions are your best friend. Let the pancakes cool completely first. Then, place them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container. They can stay in the freezer for up to 2-3 months. To thaw, you can either leave them out on the counter for an hour or so, or pop them in the toaster on a low setting. For the Glaze Timing Advice, it’s best to store the glaze separately if you plan to reheat the pancakes. Reheat the pancakes first, then drizzle with fresh glaze. If you’re storing leftover glazed pancakes in the fridge, the glaze might become a bit sticky or gummy, but it’s still perfectly edible!
Frequently Asked Questions
Final Thoughts
I really hope you get a chance to try these banana pancakes. They’ve been a consistent hit in my family for years, and I’m so excited to share them with you. They’re more than just a breakfast item; they’re a little slice of comfort and happiness. The way the ripe bananas lend such incredible moisture and flavor, combined with that perfect fluffy texture, is truly something special. They’re proof that sometimes, the simplest additions can make the biggest difference. If you love this recipe, you might also enjoy my Fluffy Blueberry Muffins or my Classic Chocolate Chip Cookies – both are family favorites! I can’t wait to hear what you think. Please leave a comment below with your thoughts, or share how you like to serve your banana pancakes! Your feedback makes my day, and I love seeing your kitchen creations. Happy baking, and enjoy every single bite!
Healthy Banana Pancakes
Ingredients
Method
- Mix all dry ingredients in a bowl.
- Beat the egg whites until fluffy.
- Combine milk, oil, vanilla and mashed bananas in a bowl and mix until smooth. Add the egg whites and mix.
- Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
- Heat a large nonstick skillet on medium heat.
- Spray with oil to lightly coat and pour 1/4 cup of pancake batter.
- When the pancake starts to bubble and the edges begin to set, flip the pancakes.
- Repeat with the remainder of the batter.
