There is something deeply satisfying about making pancakes on a quiet morning. The sizzle of batter hitting the pan, the aroma of bananas and vanilla filling the air and the stack of warm, golden rounds waiting to be drizzled with honey or syrup.
Banana pancakes are the kind of breakfast that instantly lifts your mood and fills your kitchen with comfort.What makes banana pancakes special is their simplicity. You do not need a long list of ingredients or fancy techniques. With just a couple of ripe bananas and a few pantry staples, you can create a breakfast that feels warm, nourishing and just the right amount of sweet. The natural sugars from the bananas eliminate the need for much added sugar, and their softness adds a lovely texture to the pancakes.
These pancakes are also endlessly customisable. You can add nuts, chocolate chips, cinnamon or even oats to make them more wholesome. They can be made with or without eggs, depending on your dietary preferences. Served with a little butter, honey, maple syrup or fresh fruits, they make the perfect breakfast for kids and adults alike.
Step 1: Mash the bananas and prepare the wet mixture
Start with two medium sized ripe bananas. The riper they are, the sweeter and more flavourful your pancakes will be. Peel and mash them well in a mixing bowl using a fork or masher. To the mashed bananas, add one egg, one tablespoon of sugar, half a cup of milk and one teaspoon of vanilla extract. Whisk everything together until you have a smooth and creamy mixture. If you want an eggless version, you can skip the egg and increase the milk slightly.
Step 2: Mix the dry ingredients separately
In another bowl, combine one cup of all purpose flour with one teaspoon of baking powder and a pinch of salt. You can also add a pinch of cinnamon if you like the warm spicy note it brings to banana based dishes. Mixing dry ingredients separately helps distribute the baking powder evenly and gives the pancakes a better rise and texture.
Step 3: Combine wet and dry ingredients
Add the dry mixture to the banana mixture slowly and fold gently using a spatula. Mix only until everything is combined. Do not overmix or the pancakes may turn chewy instead of soft. If the batter feels too thick, add a splash of milk to adjust the consistency. The batter should be pourable but not runny.
Step 4: Cook the pancakes on a hot pan
Heat a non stick pan or griddle over medium flame and lightly grease it with butter or oil. Pour a ladleful of batter into the pan and gently spread it into a circle. Let it cook for two to three minutes until bubbles start forming on the surface and the edges look slightly dry. Flip the pancake and cook for another one to two minutes until golden brown on both sides. Repeat with the remaining batter.
Step 5: Stack and serve with your favourite toppings
Once cooked, stack the banana pancakes on a plate and serve them warm. Top with a knob of butter, a drizzle of honey or maple syrup, or fresh sliced bananas and nuts. You can also serve them with yogurt, peanut butter or a dusting of powdered sugar. These pancakes taste best fresh but leftover ones can be reheated easily in a toaster or on a pan.
Banana pancakes are a breakfast classic that never fails to please. With their soft, fluffy texture and natural sweetness, they bring a sense of ease and joy to your plate. Whether you are making them for a lazy weekend breakfast or a quick weekday treat, these pancakes are simple to prepare and incredibly comforting. Once you try this easy recipe, it will surely become a regular part of your breakfast rotation.