Banana pancakes are a versatile, delicious, and nutritious breakfast that everyone in the family can enjoy. They’re quick to make, naturally sweet, and can be customized with different toppings and add-ons to suit your taste. Whether you’re making them on a busy weekday morning or for a leisurely Sunday brunch, this recipe is sure to become a favorite in your home. So grab some ripe bananas, get your skillet ready, and whip up a batch of these fluffy, flavorful pancakes!
Ingredients for Banana Pancakes
Here’s what you’ll need to make a simple and delicious batch of banana pancakes:
Basic Ingredients:
- 2 ripe bananas (the riper, the better)
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 tablespoon butter (melted)
- 1 teaspoon vanilla extract
Optional Add-Ons:
- Chocolate chips for a sweet touch
- Cinnamon for extra warmth
- Nuts for added crunch
Step-by-Step Recipe:
- Mash the bananas: Start by mashing two ripe bananas in a bowl using a fork or potato masher until smooth. If you like chunks of banana in your pancakes, you can leave the mixture a bit lumpy.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients: Add the milk, egg, melted butter, and vanilla extract to the mashed bananas and mix until well combined.
- Form the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown, about 2 minutes per side.
- Serve warm: Stack the pancakes on a plate and serve with your favorite toppings.
Calories Intake
The calorie intake for Banana Pancakes can vary, but here’s an approximate breakdown for a serving of two medium-sized pancakes (made with bananas and eggs):
- Calories: 200-250 kcal
- Protein: 8-10g
- Fat: 8-10g
- Saturated Fat: 2-3g
- Carbohydrates: 25-30g
- Fiber: 3-4g
- Sugars: 12-15g (from bananas)
- Sodium: 100-150mg
This estimate assumes a basic recipe of bananas and eggs, without additional ingredients like syrup, butter, or extra toppings. If you add toppings or other ingredients, the calorie count will change accordingly.
