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Fluffy Banana Pancakes Recipe

Nida Shahrukh
Banana Pancakes have a fluffy texture with yielding to generous, soft, light, and airy temptation, loading with banana bread flavor. With just a handful of scratch items and ripe bananas, you can make your dream breakfast comes true as often as wanting.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Breakfast
Cuisine America, Asian, British
Servings 6 persons
Calories 12.4 kcal

Ingredients
  

  • 1-1/2 cups All Purpose Flour (180 gm)
  • 5 tsp Sugar (25 gm)
  • 2-1/2 tsp Baking Powder
  • 1 pinch Cinnamon Powder (optional)
  • 1 pinch Salt
  • 2 medium Banana (ripe)
  • 1 cup Milk (240 ml)
  • 2 large Egg
  • 1 tsp Vanilla Extract (use another extract or citrus zest of your choice)
  • 1/4 cup Canola Oil (60 ml)

Instructions
 

  • In a medium bowl, whisk together all-purpose flour, sugar, baking powder, salt and Cinnamon (if using). Now set aside this mixture. 
  • Now take another bowl, mash the bananas with a fork and made softly texture so that no chunks remains. Add the eggs and pour in the milk and canola oil, give a good mix until just combine.
  • Now slowly pour the dry ingredients into the wet ingredients, and mix well until get combined gradually (do not over mix). Let sit for a couple of minutes.  
  • Heat a large skillet or griddle over medium heat. For each pancake, spoonful about ¼ cup of the better onto the skillet/pan. Now thoroughly cook until bubbles starts coming over the surfaceof the pancakes. Now carefully flip with a thin spatula and cook 1 or 2 additional minutes.
  • To serve with your own desired toppings, such as nut butter, sliced bananas or fresh fruits, dairy-free yogurt or maple syrup.

Notes

For Topping (optional)
  • Berries / Fruit
  • Seeds
  • Coconut Yogurt
  • Maple syrup
Extra Tips:
  • For using ripe banana, can skip the sugar part of this recipe if you want. As ripe bananas naturally enriched and contain sweetness that doing the same work as sugar.
  • I preferably used caramelized banana slices, as just melt some butter in a pan, then gradually add 2 sliced bananas and 2 tsp brown sugar and give it a good mix. Now start cooking until getting golden soft and smooth syrup for about 5 minutes stirring from time to time.
  • For the topping, I would as well recommend sprinkling seeds for more fiber and healthy fats.
  • Best time to use them as freshly cook, though leftover still useable as covered in an airtight container and keep them in a refrigerator for 3-4 days, or in a freezer for up to 1 month. At a time of reheating, the microwave is used effectively, or else simple toast or bake in a 350 degree F (176 C) oven until hot.
  • For vegetarian, eggs are not essential so easily skip eggs and make with remaining ingredients.
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