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Banana Pancakes

Banana Pancakes

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In a medium bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg and set aside.

In a small bowl, mash the banana with a fork until almost smooth. In a seperate bowl, whisk eggs, buttermilk, and vanilla extract and combine with mashed bananas.

Combine banana mixture with the melted butter and reserved flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter should be thick and lumpy.

Set a griddle or non-stick pan over medium heat. Once hot, add 1 tablespoon vegetable oil and a pat of butter to griddle and swirl to mix.

Drop pancake batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.

3-Ingredient Banana Pancakes for Baby (6+ Months)

Banana Pancakes are an easy and quick breakfast, lunch or snack for your baby! Made with only 3 simple ingredients &ndash banana, egg and flour, yet these pancakes are fluffy, soft, and perfect for baby, baby-led weaning and toddlers! 6 months and up!

More banana-riffic breakfasts

  • These Banana Almond Butter Waffles are so hearty and full of flavor. Vegan, too!
  • No bowl necessary! Whip up these Banana Oat Blender Pancakes entirely in the blender. Easy, healthy, and vegan/gluten-free. are one of our favorite muffin recipes, vegan or not.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Lauren Kobashigawa

Step 1

In a mixing bowl, combine the ripe banana and egg.

Step 2

Mash until the batter becomes a custard-like texture with a few chunks.

Step 3

Heat up a sprayed pan or griddle and use the batter to make small pancakes. The smaller the size, the easier it is to flip.

Step 4

Flip the cakes to cook until both sides are golden brown.

Step 5

Add your toppings and enjoy! In this photo, I added berries, peanut butter, cinnamon, and maple syrup as the toppings.

I love to pair these banana pancakes with my matcha latte for a satisfying breakfast that fuels me for the long day ahead. Bananas and eggs are the perfect combinations of carbs, protein, and fat.

Top Tips

  • Be sure to use a ripe or overripe banana for this recipe - the spottier and uglier, the better. This will give the pancakes more flavour.
  • Feel free to add-in blueberries or chocolate chips to the batter before cooking if that sounds good to you.
  • Be careful not to over-mix your batter - mix batter by hand, not with a hand mixer, and fold until just combined without any large lumps. Over-mixing will result in rubbery pancakes.
  • If you have a bigger frying pan you may find you can fit more than one pancake to cook at a time.
  • ¼ cup of mixture per pancake is merely a suggestion. If you want to make smaller pancakes, add less. If you want to make only a few larger pancakes, add more.
  • Add small amounts of butter to the pan between batches to keep your pancakes from sticking!

Puree eggs and banana in a blender until smooth.

Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.

Tip: To lightly oil a nonstick skillet, dab a piece of crumpled paper towel with oil and rub the oil over the surface of the skillet.

How to Make the Best Banana Pancakes

These pancakes are easy! Start with a simple pancake batter then add a mashed banana, cinnamon, and nutmeg for some spice.

If you don’t have buttermilk on hand, don’t worry! These will work with non-dairy or dairy milk or you can make “fake-out” buttermilk by combining milk with lemon (we shared how in the notes section of the recipe).

When making any type of pancake, it’s important to remember not to over mix things. For the fluffiest, lightest pancakes, you only need to stir things together – no whisks, no beating, nothing.

You’ll need two bowls. In the first bowl, combine flour, a little sugar, baking powder and the spices. In the second, combine an egg, buttermilk and the mashed banana.

When you’re ready to cook the pancakes, add the buttermilk mixture to the flour mixture — remember, just stir until they come together. Then cook them on a griddle or in a pan and serve warm with extra banana slices, a few chopped nuts and warm maple syrup.

For more easy pancake recipes, take a look at these:

    are very similar to these banana pancakes. They are light, fluffy, and bursting with blueberries.
  • For more whole grain and a nutty flavor, take our Delicious Whole Wheat Pancakes for a spin.
  • These fall-inspired Pumpkin Pancakes have so many happy reviews.
  • These Homemade Buttermilk Pancakes are fluffy, buttery, and have the most tender texture in the middle.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

‘I’m a Nutritionist and This Is the 2-Ingredient Breakfast I Eat Almost Every Day’

It’d been ages since I’d had a pancake when I went to visit my parents last week, and I couldn’t believe how happy the simple disc of dough my mother served one morning made me. I’ve been desperate to recreate the experience ever since, but without the usual fuss that mixing up pancake batter entails. Enter the latest episode of Alt-Baking Bootcamp, in which nutrition coach and trained chef Mia Rigden shares her go-to flapjack&mdashjust like mom made, but better (for you).

This is the ideal recipe for really any type of household in that it involves just two fairly standard ingredients: eggs and bananas. For obvious reasons, Rigden calls the resultant concoction&mdashwhich simply mixes the two&mdasha “banancake.” Delightful.

Rigden says she feeds banana pancakes to her son (and herself) every morning, in large part because she’s a big fan of the nutrition profile of eggs. “They have all the essential amino acids, so lots of protein, they’ve got omega-3 fatty acids, [and] tons of vitamins and minerals [including] biotin and choline, which is really wonderful for brain health,” she explains. And then bananas are great, too, because they’re easy to digest, packed with potassium, and just the right amount of sweet.

There is one final component to the perfect banancake, though: the flip. “If you’ve been following me during quarantine, you may have seen a lot of banana cake flipping in my household,” says Rigden. In the video, her husband does the honors while sharing his three keys to perfect technique. Watch the video to find out what they are and get the full banancake demo along with a few adorable sous chef-hubby fails.

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Hawaiian Banana Pancakes

If you are a fan of banana bread, you are going to fall in love with banana pancakes! You won’t believe the flavor a few ripe bananas can add to pancakes. As the pancakes cook to a golden brown, the bananas slightly caramelize becoming sweeter. They are irresistibly good!

When my husband and I visited Hawaii recently we ate breakfast at the “Hukilau Cafe” in Laie on Oahu. If you have seen the movie 󈬢 First Dates” you will recognize the name. This was one of my FAVORITE breakfast places when I lived there, namely because of their decadent banana pancakes. I crave them like crazy, and ever since returning home I’ve been trying to find a way to replicate this recipe. I tried all kinds of complicated recipes and in the end, simplicity won out. These pancakes tasted just like the ones we had at Hukilau Cafe (ok, maybe not just like them because, let’s be honest, there is no duplicating the amazing-ness of the ORIGINAL, but they are really close). They are a wonderful little taste of Hawaii in less than 10 minutes. Whip these up, turn on a little Jack Johnson, and cue “Banana Pancakes.” I am pretty sure these are the pancakes he wants to make when he pretends it’s the weekend!

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This review is for the sauce only. I made it using white sugar, as that was all I had. However, since online said you could use molasses to make the sugar sticky and like brown sugar, I decided that peanut butter would work instead of molasses, since I didn't have that either. I only added probably a tablespoon of peanut butter, but it came out really good. I think next time, I'll just use butter, water, peanut butter, and bananas, because it was a little sweet

The banana pancake cannot stand on its own without the caramel. Eaten by itself, it was average and you can hardly taste the bananas in it with the caramel, it is definitely indulgent--and banana! Even though it was tasty, I probably wouldn't make it again because it was too sugary (with the caramel) to serve to the kids.

Really, really good! Only problem is you need to double the recipe for the caramel banana syrup because you want a lot of it!

Made everything just as written, and the syrup was fantastic! The pancakes were a bit too dense and could have used a little something, like more sugar or a pinch of cinnamon. The rating is just for the syrup. I would give the pancakes a 2 fork rating, at most. Would not make them again, but plan on using the syrup extensively.

I only made the pancakes. They were light and fluffy, great texture, and so simple to make! My kids thought they needed more banana flavor, so I would increase the banana amount next time.

caramel-banana syrup is the best . I made it and my whole family LOVED it.

I made the syrup this morning using brown sugar as directed and I am extremely impressed with the caramel/banana flavor. Added rum instead of vanilla extract. Be sure to try the syrup!

I made these without the brown sugar and they were quite good, altho I bet I'll like them even more with brown. I added a bit of Grand Marnier to the syrup trying to get more depth of flavor because of the missing brown sugar, which was nice, but it did not have a caramel flavor. The left over syrup did not keep well as the bananas in it turned rather sickly grey, so be sure to scoop those out and add fresh when using the leftovers. I followed another reviewer's substitution for the self-rising flour since I did not have any. The recipe worked well with equal parts whole wheat and regular flour and a Tbsp of baking powder.

I, too, only made the topping and used it with a different banana pancake recipe. Very good and a little goes a long way.

I only made the syrup to put over french toast, and it tasted great! It was quite sweet so I only needed a little. Super easy and quick to make, and a great alternative if you don't have maple syrup on hand for pancakes or french toast.

I made the syrup only. It seemed too sweet so I added some real maple syrup. Not that it would make it less sweet but added a different flavor. About 1/4 cup. Very good that way. My son really liked it. He is 24.

Delicious! Just made them for brunch this morning and they were a hit. I left out the caramel-banana syrup because I thought that may be too sweet for my taste. The pancakes themselves were fantastic. i'll definitely make them again and maybe next time with the syrup.

These pancakes are surprisingly easy to make, especially considering how good the finished product tastes. My husband called them the "best pancakes he's ever had." I'm inclined to agree. I'm not a huge fan of sweet syrups, but the combination of the banana syrup and the pancakes was perfect-flavorful without being cloyingly sweet.

Fantastic. Definitely good enough for company. The pancakes were very fluffy and had just the right amount of banana flavor. The syrup is amazing, and very easy to make. I just realized I used white sugar instead of brown, even after I read another reviewer saying they did the same thing and reminded myself to use brown sugar! They turned out so great, I might just use white sugar again the next time I make them. and i think the next time we might add chopped pecans over the top of the pancakes and syrup.

My review is just for the syrup which I put over purchased frozen waffles. Quick, easy and delicious . of course I'll do it again.

After all my substitutions, I had basically created a recipe all my own but either way, it was a hit! First off, I for some reason thought that the sauce had regular sugar in it. I used Sugar In the Raw instead of brown sugar. For the pancakes, I did use the 1/4 brown sugar however, I only had 1 banana (which I used in the sauce) and no buttermilk. I substituted banana vanilla yogurt for the buttermilk and the 2 extra bananas that I needed. I only had all- purpose flour and used that instead of self rising. I was shocked at how delicious it turned out besides me butchering this recipe. My kids and husband gobbled it up like it was their last meal! So, I guess it's good to know what you can use as substitutes. I would make this recipe again. maybe next time using the ingredients it actually calls for!! Or maybe not!

my partner refuses to touch anything else for his pancakes, other than maple syrup. that is until today when we tried this recipe and he told me before hand 'no, i don't want any of the syrup, make enough just for yourself'. luckily for him, i'm a nice person who shares. i will absolutely make this recipe again, and will probably use the syrup for other recipes this summer!

WOW. these pancakes were really good i would make these again

We were so disappointed. These were OK, but only that. The syrup was the best, and there wasn't quite enough. The pancakes were pretty heavy - not fluffy - and the flavor was off. Won't make these again.

I did not read the recipe correctly and made the syrup with regular sugar. The syrup still tasted great. just not like caramel. I did make the pancakes with the brown sugar. They were delicious. These will be made again.

I'm not exaggerating when I say these are the best pancakes I've ever made. They came out very fluffy (one person thought they were similar to cake), and the tangy-ness of the pancake with the super sweet syrup went well together. To me the banana was not as overwhelming as I thought it would be, there was a nice balance. I followed the recipe exactly and I thought they were perfect. I'm sure this recipe would work nicely with other fruits and nuts as well.

I ended up forgetting the sugar in the pancake part of the recipe - and I was so glad I did! Usually I find pancakes too rich and heavy for breakfast - but without the sugar they tasted great - and didn't weigh us down. The syrup was plenty sweet to make the dish tasty.

Like another reviewer, I made these on a slow Sunday morning and it drew everyone out of bed. I couldn't tell whether my son was humming or moaning as he ate them. As others commented, the caramel syrup makes it.

I made this on a lazy Sunday morning while the rest of my family slept, after seeing three bananas in the fruit bowl that were in danger of expiring. I made it exactly as written, except used a/p flour (added salt, baking powder and baking soda). Also, substituted a 2 small containers of vanilla yogurt and some regular whole milk and left out the buttermilk. The wonderful smells filled the house and woke everyone up. Husband and daughter (a very picky eater) LOVED these. They were sooo fluffy and tasty and the syrup is to die for! I am going to add pecans to the pancakes next time - this is definitely a keeper.

Watch the video: Banana Phone