Weekend Golden-Brunch Banana Pancakes

Fluffy, golden pancakes infused with ripe banana and a hint of vanilla, topped with warm maple syrup for the perfect weekend brunch treat.

I love making these banana pancakes on slow weekend mornings when the family gathers around the table.

Ingredients

• Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
• Wet Ingredients: 2 large ripe bananas mashed, 1 cup (240 ml) whole milk, 2 large eggs, 3 tablespoons (45 g) unsalted butter melted (plus extra for cooking), 1 teaspoon vanilla extract
• To Serve: 1/2 cup (120 ml) pure maple syrup warmed, 1 banana sliced, Optional chopped toasted pecans or walnuts

Instructions

Step 1:

In a large bowl whisk together the flour sugar baking powder baking soda and salt

Step 2:

In a separate bowl combine the mashed bananas milk eggs melted butter and vanilla extract Whisk until smooth

Step 3:

Pour the wet ingredients into the dry mixture Stir gently until just combined do not overmix (a few lumps are fine)

Step 4:

Heat a nonstick skillet or griddle over medium heat Lightly grease with butter

Step 5:

Pour about 1/4 cup of batter for each pancake onto the skillet Cook until bubbles form on the surface and edges look set 2–3 minutes

Step 6:

Flip pancakes and cook for another 1–2 minutes until golden brown and cooked through Adjust heat as needed

Step 7:

Keep cooked pancakes warm while finishing the batch

Step 8:

Serve stacked with sliced banana a drizzle of warm maple syrup and optional toasted nuts

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Making these pancakes is always a joyful family moment as everyone waits excitedly for that first warm bite.

Serving Suggestions

Serve with fresh fruit and a sprinkle of nuts or a dollop of yogurt for added texture and flavor.

Storage Tips

Store leftover pancakes in an airtight container in the fridge up to 2 days or freeze for up to 1 month.

Variations

Try adding blueberries or chocolate chips to the batter for a fun twist on the classic recipe.

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These banana pancakes bring warmth and sweetness to any morning and are sure to become a family favorite.

Frequently Asked Questions

→ Can I make these pancakes fluffier?

Letting the batter rest for 5-10 minutes before cooking allows the leavening agents to activate, creating airier pancakes.

→ What type of flour works best?

All-purpose flour provides a light texture, but substituting half with whole wheat flour adds fiber and a nuttier taste.

→ How do I prevent pancakes from sticking to the pan?

Use a nonstick skillet or lightly grease the cooking surface with melted butter before adding batter to ensure easy flipping.

→ Can I add nuts to the dish?

Chopped toasted pecans or walnuts make a great optional topping, adding texture and flavor complexity.

→ What beverages pair well with this dish?

A light sparkling wine or fresh orange juice complements the sweetness and richness of the pancakes perfectly.

→ How should I store leftovers?

Keep any extra pancakes covered in the fridge for up to two days and reheat gently in a pan or microwave before serving.