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Homemade The Best Banana Pancakes recipe photo

The Best Banana Pancakes

Start your day with these fluffy banana pancakes, drizzled with maple syrup and topped with pecans!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American

Ingredients
  

For the Pancakes:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • 1/4 teaspoon nutmeg
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 3 large very ripe bananas mashed
  • 2 tablespoons butter melted
  • 1/2 cup maple syrup
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla for the powdered sugar mixture
  • Chopped pecans for garnish (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Serving plates

Method
 

Directions:
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, white sugar, cinnamon, brown sugar, and nutmeg until well combined.
  2. In another bowl, mix the milk, vanilla extract, and melted butter. Then, add the mashed bananas to the wet mixture and stir until everything is well combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or whisk, being careful not to overmix.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form and edges appear set. Flip and cook for another 1-2 minutes until golden brown.
  6. Stack your pancakes on a plate, serve warm, and drizzle with maple syrup. Optionally sprinkle with chopped pecans and powdered sugar.

Notes

  • For a gluten-free option, substitute with gluten-free flour.
  • Use almond or oat milk for a dairy-free version.
  • Cooked pancakes freeze well; just reheat when needed.