Banana Pancakes Fluffy Breakfast (Printer-Friendly)
Soft banana pancakes with tender texture and sweet flavor—ideal for a morning treat or brunch gathering.
# List of Ingredients:
→ Pancake Batter
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/4 cup granulated sugar
05 -
1 teaspoon ground cinnamon
06 -
1 teaspoon brown sugar
07 -
1/4 teaspoon ground nutmeg
08 -
2/3 cup whole milk
09 -
1 tablespoon pure vanilla extract
10 -
3 large very ripe bananas, mashed
11 -
2 tablespoons unsalted butter, melted
→ Glaze and Garnishes
12 -
1/2 cup maple syrup
13 -
1/2 cup powdered sugar
14 -
1 teaspoon vanilla extract
15 -
Chopped pecans, optional for topping
→ For Cooking
16 -
Cooking spray for greasing skillet
# Preparation Steps:
01 -
Set a non-stick skillet over medium-low heat to preheat before beginning.
02 -
In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, cinnamon, and nutmeg until evenly combined.
03 -
Add milk and vanilla extract to the dry mixture and stir gently until just combined. Expect a thick batter.
04 -
Fold in the mashed bananas and melted butter. Mix until the batter is mostly smooth with minimal lumps.
05 -
Spray the preheated skillet with cooking spray. Pour about 1/3 cup of batter into the center of the pan. Cook each pancake for 1 to 3 minutes, or until bubbles appear on the surface, then flip and cook an additional 1 to 2 minutes until golden brown.
06 -
Repeat the cooking process with the remaining batter, respraying the skillet as needed. The batch yields approximately 8 pancakes.
07 -
In a bowl, whisk together the maple syrup, powdered sugar, and vanilla extract until smooth and pourable.
08 -
Arrange warm pancakes on plates. Drizzle prepared vanilla maple glaze over the pancakes and garnish with chopped pecans if desired. Serve immediately.
# Additional Suggestions:
01 -
Use only very ripe bananas for best flavor and sweetness; mash thoroughly for smoother batter.
02 -
Do not overmix the batter to maintain a tender, fluffy pancake texture.
03 -
Allowing the batter to rest for 5–10 minutes before cooking results in thicker, fluffier pancakes.
04 -
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days or freeze up to 2 months.