Start your day with this delightful banana pancakes recipe that brings together the sweetness of ripe bananas and the fluffiness of pancakes. Perfect for breakfast or brunch, these pancakes are not only easy to make but also a hit with both kids and adults. With a few simple ingredients, you can whip up a batch that will have everyone asking for seconds. Let’s dive into this delicious recipe!
Ingredients
– 1 ripe banana
– 1 cup all-purpose flour
– 1 tablespoon sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Optional: vanilla extract, chocolate chips, or nuts
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 10 minutes, while cooking time is around 15 minutes.
Nutritional Value
Each serving (1 pancake) contains approximately 130 calories, 3g protein, 6g fat, and 18g carbohydrates. This is based on one pancake serving size.
Step-by-Step Cooking Process
1. In a mixing bowl, mash the ripe banana until smooth.
2. Add the milk and egg to the banana and whisk until combined.
3. In a separate bowl, mix the flour, sugar, baking powder, and salt.
4. Create a well in the dry ingredients and pour in the wet mixture.
5. Stir gently until just combined; do not overmix.
6. Heat a non-stick skillet over medium heat and add a little butter.
7. Pour 1/4 cup of batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface, about 2-3 minutes.
9. Flip the pancakes and cook for another 1-2 minutes until golden brown.
10. Repeat with the remaining batter and serve warm.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, almond milk or oat milk can replace dairy milk for a dairy-free version, and you can use maple syrup instead of sugar for added flavor.
Serving and Pairings
These banana pancakes pair wonderfully with maple syrup, fresh berries, or a dollop of yogurt. For an extra treat, serve them with whipped cream or a sprinkle of cinnamon.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave until warmed through. You can also freeze them for up to a month; just layer with parchment paper before sealing.
Cooking Mistakes
- Overmixing the batter can lead to tough pancakes.
- Using a hot skillet may burn the pancakes; medium heat is best.
- Not resting the batter can affect the fluffiness.
- Skipping the sugar can make pancakes bland.
- Not using ripe bananas will reduce the flavor.
Helpful Tips
- Use a non-stick skillet to prevent sticking.
- Let the batter sit for a few minutes for fluffier pancakes.
- Experiment with add-ins like nuts or chocolate chips.
- Top with your favorite fruits for extra flavor.
FAQs
Can I make banana pancakes without eggs?
Yes, you can substitute the egg with a flaxseed meal or applesauce to keep the pancakes moist and fluffy.
How can I make pancakes healthier?
Consider using whole wheat flour, reducing sugar, and adding nuts or seeds for extra nutrients.
Can I use frozen bananas?
Absolutely! Just thaw them before mashing, and they will work perfectly.
What toppings go well with banana pancakes?
Fresh fruits, yogurt, honey, or nut butter are excellent choices for topping banana pancakes.
Can I prepare the batter in advance?
Yes, you can prepare the batter the night before and store it in the refrigerator to save time in the morning.
Conclusion
Banana pancakes are a delightful way to start your day, combining flavor and nutrition in a simple recipe. With their fluffy texture and sweet banana flavor, they are sure to please everyone at the breakfast table. Enjoy experimenting with different toppings and ingredients to make them your own!
Banana Pancakes Recipe
Ingredients
- 1 ripe banana
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Optional: vanilla extract chocolate chips, or nuts
Instructions
- In a mixing bowl, mash the ripe banana until smooth.
- Add the milk and egg to the banana and whisk until combined.
- In a separate bowl, mix the flour, sugar, baking powder, and salt.
- Create a well in the dry ingredients and pour in the wet mixture.
- Stir gently until just combined; do not overmix.
- Heat a non-stick skillet over medium heat and add a little butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter and serve warm.