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Homemade The Best Banana Pancakes photo

The Best Banana Pancakes

These Banana Pancakes are fluffy, sweet, and bursting with banana flavor! Perfect for a cozy breakfast any day of the week!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • 1/4 teaspoon nutmeg
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 3 large very ripe bananas mashed
  • 2 tablespoons butter melted
  • 1/2 cup maple syrup
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • Chopped pecans for garnish (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons
  • Fork or potato masher

Method
 

Instructions:
  1. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, white sugar, cinnamon, brown sugar, and nutmeg. Whisk together until evenly combined.
  2. In another bowl, mix the milk, vanilla extract, and melted butter. Then, add the mashed bananas and stir until well blended.
  3. Pour the wet ingredients into the dry ingredients. Gently mix until just combined; do not overmix. A few lumps are perfectly fine.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil to prevent sticking.
  5. Using a ladle or measuring cup, pour batter onto the skillet, making pancakes of your desired size. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  6. Serve the pancakes warm, topped with maple syrup, powdered sugar, and chopped pecans if desired. Enjoy the deliciousness of The Best Banana Pancakes!

Notes

  • For gluten-free pancakes, use a gluten-free flour blend.
  • For dairy-free, substitute milk with almond or coconut milk and use coconut oil instead of butter.
  • Leftover pancakes can be frozen; cool completely before storing.