What’s better than a sky high stack of banana pancakes?
It was stormy and dreary outside, we were having a laid back morning, just leisurely having our cups of coffee, and a some sweet banana pancakes with maple syrup sounded just perfect!
I like to add just a little bit of vanilla and nutmeg to mine. It creates this beautiful complex flavor that sort of mimics banana bread, while still having that traditional fluffy pancake texture.
For these pancakes, you’ll want to gather:
- an overripe banana
- all purpose flour
- brown sugar
- salt
- 2 eggs
- milk
- vanilla
- nutmeg
- unsalted butter
- cooking spray
- maple syrup
- a fresh topping (blueberries, fresh banana slices, strawberries, etc.)
- powdered sugar
Banana pancakes are perfect for customizing also! Feel free to grab chocolate chips, blueberries, nuts or whatever else your heart desires to spice up your pancakes! I always encourage playing with your food!
Why this recipe is so great:
- Pantry staple ingredients that you probably already have lying around your kitchen
- Easy to whip up for a crowd in a hurry
- Completely customizable!
Some pancake flipping tips!
- Don’t overmix your batter! Mix until the ingredients are just combined. This keeps your pancakes fluffy and light!
- When you add the pancake batter to the pan wait for little bubbles to form on top of the pancake. When you see them start to pop, and the edges look set, get ready to flip!
- Banana pancake batter is a bit heavier than traditional pancake batter. To offset this weight and make the pancakes easier to flip, make them just a bit smaller than you would regular pancakes (8 inches or so).
Let’s get flipping!
- Mix all of the wet ingredients in a small bowl – the eggs, mashed over ripe banana, milk, melted butter, and vanilla.
- In a separate bowl, mix the dry ingredients – flour, sugar, baking powder, salt, and nutmeg.
- Add the wet to the dry, and mix until just combined. Don’t overmix! (If you’re adding extra ingredients like chocolate chips, fold them in now.)
- Heat a large pan over medium heat, spray the pan with cooking spray or melt a little butter. (Butter will make for a crispier pancake.)
- Using a 1/3 cup, pour the pancake batter directly into the center of the pan.
- Let the batter cook for a about 60 – 90 seconds, just until you see little bubbles form and pop on the top of the pancake.
- As soon as the edges of the batter look set, slide a spatula beneath the pancake and flip it over.
- Let the pancake cook for another minute or two, and then remove it and keep it in a warm place while you build your stack.
- Serve with a drizzle of warm maple syrup, a fresh topping of your choice, and a sprinkle of powdered sugar.
Can I store cooked pancakes?
Banana pancakes will keep in the fridge for a couple of days, in an airtight container of plastic bag. Reheat in the microwave for about a minute, and add your desired toppings.
If you’ll be freezing the prepared pancakes, you’ll want to place a piece of parchment between each cake so they don’t stick. Frozen pancakes will keep in the freezer for about 2 months. To reheat, place them on a cookie sheet lined with parchment paper and bake them at 350° for a few minutes until heated through.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Banana Pancakes
Ingredients
- 1 cup Milk (2% or Whole Milk)
- 1 Egg beaten
- 1 1/2 tbsp Butter beaten
- 1 1/2 tsp Pure Vanilla Extract
- 1 Overripe Banana mashed
- 1 1/2 cup All Purpose Flour
- 3 tbsp Brown Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
Toppings
- Maple Syrup
- Blueberries, Fresh Banana Slices, Chocolate Chips, etc.
- Powdered Sugar
Instructions
- In a small bowl, add combine all of your wet ingredients - the milk, eggs melted butter, vanilla extract, and mashed banana.
- In another bowl, combine the dry ingredients - the flour, brown sugar, baking powder, nutmeg, and salt.
- Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large skillet over medium heat and spray with cooking spray, or melt a small amount of butter. (Butter will make for a crispier pancake.)
- Pour the batter, 1/3 cup at a time, into the center of the skillet.
- Allow the batter to cook for 60 - 90 seconds, or until you see bubbles form and pop on the top of the pancake.
- When the edges are just set, flip the pancake and allow it cook for another minute or two.
- Keep your pancakes in a warm place until you've finished them all. Serve the pancakes with a drizzle of warm maple syrup, fresh blueberries or banana slices, and a sprinkle of powdered sugar.
