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.

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

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

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

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

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.

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

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

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

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

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

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

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

→ 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.