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Banana Pancakes are unbelievably fluffy, buttery, and infused with delicate banana flavor. Serve these golden stacks drizzled with maple syrup and topped with fresh fruits!
Banana flapjacks are one of those food varieties that take me right back to my experience growing up. There’s something so nostalgic about awakening to these scrumptious flapjacks, maybe bacon and eggs, and a virus glass of milk or squeezed orange.
The most awesome aspect of this recipe is that it is so easy to make without any preparation. You might involve this recipe for breakfast dinner prep so you can have a sound, yummy breakfast the entire week!
What are the best bananas to use for pancakes?
What are the best bananas to use for hotcakes?
I like utilizing little, overripe ones for this recipe. Try not to be put off by that earthy colored strip – that is a characteristic interaction, and it doesn’t influence the natural product itself. I find that overripe ones have the ideal degree of pleasantness, and the surface keeps this recipe damp.
Why are my pancakes not fluffy?
Overmixing is a common reason why pancakes fail to turn out fluffy.
Best way to serve pancakes:
This recipe is as of now an amazing turn on the normal rendition.
In any case, the fragile taste of this organic product likewise works out in a good way for other additional items. You might add a small bunch of blackberries, raspberries, or blueberries not long prior to flipping. For a pleasant crunch, toss in certain pecans or granola. Add a few chocolate chips and twirl in some peanut butter or dilemma.
Kick up the flavor with our Blueberry Pie Filling/ Topping
Ingredients
Banana Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons white granulated sugar
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small (over-ripe banana, browner is better)
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter (melted)
Garnish:
- Maple syrup
- Sliced bananas.
- Berries
Instructions
- In a medium bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
- In another medium bowl, mash the banana with a fork until almost smooth, with just a few lumps.
- Whisk in the eggs, the milk and vanilla and whisk until well combined.
- Add the banana mixture and the melted butter into the flour mixture and gently fold using a rubber spatula, until just blended. Careful not to over-mix, the batter will be thick and a bit lumpy.
- Set a griddle or non-stick pan over medium heat.
- Once hot, add one tablespoon of butter and swirl it around to cover the whole surface.
- Drop the pancake batter using 1/4 cup per pancake and space them about 2 inches apart.
- Cook until a few holes form on top, and the bottom is golden about 2 minutes. Flip and cook until the bottom is golden brown and the top is puffed, about 2 more minutes more.
- Wipe the griddle or pan with a paper towel, add more butter or oil if needed and repeat with the rest of the batter.
- Arranged cooked pancakes on a serving plate.
- Serve with a spread of fresh fruits, bacon, eggs, and maple syrup.
