Save to Pinterest Fluffy, golden pancakes infused with ripe banana and a hint of vanilla, topped with warm maple syrup for the perfect weekend brunch treat.
I always enjoy making these pancakes on weekend mornings when the family is all gathered at the table ready to start the day with a smile.
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 23 minutes
- Step 6:
- Flip pancakes and cook for another 12 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
Save to Pinterest This recipe always brings the family together around the table sharing stories and enjoying the warmth of home cooked food.
Allergen Information
Contains wheat (gluten) eggs milk butter (dairy). Tree nuts if using optional pecans or walnuts Check labels for possible traces of allergens in ingredients.
Nutritional Information
Calories 330 Total Fat 10 g Carbohydrates 52 g Protein 7 g per serving
Required Tools
Mixing bowls whisk measuring cups and spoons nonstick skillet or griddle spatula
Save to Pinterest 
Enjoy these golden banana pancakes with a warm drizzle of maple syrup for a perfect weekend treat.
Recipe Q&A
- → What makes these pancakes fluffy?
The combination of baking powder and baking soda with mashed bananas creates a light and airy texture, while gentle mixing prevents toughness.
- → Can I substitute the all-purpose flour?
Yes, replacing half the all-purpose flour with whole wheat flour adds fiber and a nuttier flavor without compromising fluffiness.
- → How do I prevent pancakes from sticking?
Using a nonstick skillet or griddle lightly greased with butter ensures easy flipping and prevents sticking during cooking.
- → What is the best way to serve these pancakes?
Serve stacked pancakes topped with sliced banana, warm maple syrup, and optional toasted pecans or walnuts for added crunch and taste.
- → Can I add extra flavors to the batter?
Adding a pinch of cinnamon or nutmeg enhances the warm, cozy flavors complementing the bananas and vanilla in the batter.
- → How long can the batter rest before cooking?
Letting the batter rest for 5–10 minutes before cooking helps create fluffier pancakes by allowing the leavening agents to activate.