Banana Pancakes Fluffy Breakfast (Printer-Friendly Version)
Fluffy banana pancakes topped with sweet glaze and fresh fruit for a comforting breakfast or brunch staple.
# What You'll Need:
→ Batter
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/4 cup granulated sugar
05 -
1 teaspoon ground cinnamon
06 -
1 teaspoon light brown sugar
07 -
1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 -
2/3 cup whole milk
09 -
1 tablespoon pure vanilla extract
10 -
3 large very ripe bananas, mashed
11 -
2 tablespoons unsalted butter, melted
→ Toppings and Garnish
12 -
Chopped pecans, for garnish (optional)
→ Vanilla Maple Glaze
13 -
1/2 cup pure maple syrup
14 -
1/2 cup powdered sugar
15 -
1 teaspoon pure vanilla extract
# Steps to Follow:
01 -
Preheat a non-stick skillet over medium-low heat to ensure even browning.
02 -
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, brown sugar, ground cinnamon, and ground nutmeg until thoroughly combined.
03 -
Add whole milk and vanilla extract to the dry mixture, stirring until a thick batter begins to form.
04 -
Gently fold the mashed bananas and melted butter into the batter, stirring just until smooth.
05 -
Spray the skillet lightly with cooking spray. Ladle about 1/3 cup of batter into the center of the skillet. Cook for 1–3 minutes, or until bubbles form on the surface and edges begin to set, then flip and cook an additional 1–2 minutes until golden brown.
06 -
Continue cooking pancakes in batches, adding cooking spray as needed, until all batter is used. Expect approximately 8 pancakes.
07 -
In a medium bowl, whisk together maple syrup, powdered sugar, and 1 teaspoon vanilla extract until smooth and pourable.
08 -
Arrange pancakes on plates and top with chopped pecans if desired. Drizzle generously with vanilla maple glaze and serve warm.
# Additional Tips:
01 -
For best results, use bananas that are deeply spotted or nearly black for maximum sweetness and easy mashing.
02 -
Avoid overmixing the batter to maintain a light, airy texture.
03 -
Let the batter rest for 5–10 minutes before cooking to enhance fluffiness.
04 -
Test griddle temperature with a splash of batter; it should sizzle gently without burning.
05 -
Store cooled pancakes in an airtight container for up to 3 days or freeze for extended storage.