Fluffy & Easy Banana Pancakes: The Ultimate Weekend Breakfast

Welcome to your new favorite breakfast recipe brought to you by the Recipe Mosaic Team. These fluffy, delicious banana pancakes are incredibly easy to make and serve as the perfect solution for using up those overripe bananas sitting on your counter. Whether you are planning a lazy Sunday brunch or a quick weekday breakfast, this classic treat comes together in just 30 minutes. The texture is soft and airy, while the natural sweetness of the fruit makes them a hit with both kids and adults. With simple pantry staples and minimal cleanup, you will want to make these again and again.

SUMMARY

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Mix Wet Ingredients: In a separate bowl, mix the mashed bananas, eggs, milk, melted butter, and vanilla extract until well combined.
3. Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
4. Cook Pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter for each pancake onto the griddle.
5. Flip and Finish: Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Serve warm.

PRO TIPS

For the sweetest flavor and easiest mashing, ensure your bananas are very ripe with plenty of brown spots on the peel.

Resist the urge to overmix the batter in step 3. Overmixing develops the gluten in the flour and can result in tough, rubbery pancakes. Small lumps of flour or banana are desirable.

If you are cooking a large batch, you can keep the cooked pancakes warm in an oven set to 200 degrees Fahrenheit while you finish the rest of the batter.

Ensure your baking powder is fresh, as this is the key leavening agent that makes these pancakes tall and fluffy.

STORAGE

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave them for 30 to 60 seconds. For longer storage, freeze the cooked pancakes in a single layer on a baking sheet before transferring them to a freezer-safe bag. They will keep well in the freezer for up to 2 months.

FAQ

Q: Can I add mix-ins to this recipe?

A: Absolutely. You can gently fold in ingredients like chocolate chips, chopped walnuts, or blueberries right before cooking.

Q: Can I make this recipe dairy-free?

A: Yes, you can substitute the milk with almond milk, oat milk, or soy milk, and swap the melted butter for melted coconut oil or vegetable oil.

Q: Why are my pancakes burning before they are cooked inside?

A: This usually happens if the heat is too high. Lower the heat to medium-low to allow the inside to cook through before the outside burns.

Q: How many calories are in these pancakes?

A: Each serving contains approximately 350 calories and 10 grams of fat.