Save Fluffy, golden pancakes infused with ripe banana and a hint of vanilla, topped with warm maple syrup for the perfect weekend brunch treat.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour: dry ingredient
- 2 tablespoons (25 g) granulated sugar: dry ingredient
- 2 teaspoons baking powder: dry ingredient
- 1/2 teaspoon baking soda: dry ingredient
- 1/4 teaspoon salt: dry ingredient
- 2 large ripe bananas, mashed: wet ingredient
- 1 cup (240 ml) whole milk: wet ingredient
- 2 large eggs: wet ingredient
- 3 tablespoons (45 g) unsalted butter, melted (plus extra for cooking): wet ingredient
- 1 teaspoon vanilla extract: wet ingredient
- 1/2 cup (120 ml) pure maple syrup, warmed: to serve
- 1 banana, sliced: to serve
- Optional: Chopped toasted pecans or walnuts
Instructions
- Step 1:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2:
- In a separate bowl, combine the mashed bananas, milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
- Step 3:
- Pour the wet ingredients into the dry mixture. Stir gently until just combined do not overmix (a few lumps are fine).
- Step 4:
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
- Step 5:
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set 2–3 minutes.
- Step 6:
- Flip pancakes and cook for another 1–2 minutes until golden brown and cooked through. Adjust heat as needed.
- Step 7:
- Keep cooked pancakes warm while finishing the batch.
- Step 8:
- Serve stacked with sliced banana a drizzle of warm maple syrup and optional toasted nuts.
Save Required Tools
Mixing bowls Whisk Measuring cups and spoons Nonstick skillet or griddle Spatula
Allergen Information
Contains Wheat (gluten) eggs milk butter (dairy) Tree nuts if using optional pecans walnuts Check labels for possible traces of allergens in ingredients
Nutritional Information
Calories 330 Total Fat 10 g Carbohydrates 52 g Protein 7 g
Save Add a pinch of cinnamon or nutmeg for additional flavor
Recipe FAQs
- → How can I make the pancakes fluffier?
Allow the batter to rest for 5-10 minutes before cooking to let the ingredients bind and air pockets form, resulting in lighter, fluffier pancakes.
- → Can I substitute whole wheat flour?
Yes, replacing half of the all-purpose flour with whole wheat adds fiber and a nutty flavor, though it may slightly change the texture.
- → What is the best way to cook these pancakes?
Use a nonstick skillet or griddle heated over medium heat, lightly greased with butter, and cook until bubbles form before flipping for an even golden finish.
- → Are there optional toppings to enhance flavor?
Adding toasted pecans or walnuts complements the bananas and maple syrup, providing a pleasing crunch and depth of flavor.
- → How can I add extra warmth to the flavor profile?
A pinch of cinnamon or nutmeg mixed into the batter brings subtle spice notes that enhance the sweetness of bananas and maple syrup.