There's something about the smell of banana pancakes sizzling on the griddle that just feels like home. This homestyle recipe is simple, comforting, and perfect for breakfast or brunch. It's a great way to use up those ripe bananas sitting on your counter.
The heart of this recipe lies in the balance of its ingredients. We start with all-purpose flour, which provides the structure needed for our pancakes. A dash of granulated sugar adds just the right touch of sweetness. The baking powder is what gives these pancakes their fluffy lift, while a pinch of salt enhances all the other flavors. A sprinkle of ground cinnamon introduces a warm, comforting aroma that pairs beautifully with the bananas. Speaking of which, ripe bananas are key here—they bring natural sweetness and moisture. For the wet ingredients, we have whole milk to give richness, eggs for binding, unsalted butter for flavor and tenderness, and a splash of vanilla extract to round everything out.
These pancakes are delightful on their own, but if you're feeling fancy, top them with a drizzle of maple syrup or a dollop of whipped cream. Fresh berries or sliced bananas add a lovely freshness, and a sprinkle of chopped nuts can give a satisfying crunch. If you're in the mood for something indulgent, a spoonful of Nutella or peanut butter works wonders.
Let's get started! Grab a large bowl and whisk together your dry ingredients: the flour, sugar, baking powder, salt, and cinnamon. This ensures everything is evenly distributed before we get to the wet stuff.
In another bowl, mix together the milk, egg, melted butter, and vanilla. Make sure the butter isn't too hot when you add it, or you may end up with scrambled eggs!
Now, pour your wet ingredients into the dry ingredients. Stir gently—over-mixing can make the pancakes tough. You want a few lumps; that's totally fine.
Time to fold in the mashed bananas. This is where the magic happens. Blend until you have a smooth batter, but again, don't overdo it.
Heat up your non-stick skillet over medium heat and lightly grease it with butter or oil. Once hot, pour about a quarter cup of batter for each pancake. Look for bubbles on the surface—that's your cue to flip! Cook until the second side is golden brown.
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