Can I use frozen bananas for this recipe?

Yes! Thaw frozen bananas completely and drain any excess liquid before mashing. Frozen bananas tend to be softer and sweeter, which can be great for pancakes.

How can I make these pancakes fluffier?

For extra fluffy pancakes, separate the egg whites from the yolks. Mix the yolks with the wet ingredients, and beat the whites until stiff peaks form. Gently fold the whites into the batter last.

Can I make the batter ahead of time?

While it's best to cook pancakes right after mixing the batter, you can refrigerate it for up to 24 hours. The pancakes might be slightly less fluffy, but still delicious. Give the batter a gentle stir before cooking.

What's the best way to keep pancakes warm while cooking multiple batches?

Place cooked pancakes on a wire rack in a preheated 200°F (95°C) oven. This keeps them warm without getting soggy.

How ripe should the bananas be?

The riper, the better! Very ripe bananas (with lots of brown spots or even mostly brown) are sweeter and mash more easily, giving you more banana flavor in your pancakes.

Can I make these pancakes vegan?

Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use plant-based milk, and replace butter with coconut oil or vegan butter.

My pancakes aren't cooking in the middle. What am I doing wrong?

This usually happens when the heat is too high. Lower the heat to medium-low and cook the pancakes more slowly. Also, make sure you're not making the pancakes too thick – about 1/4 cup of batter per pancake is ideal.

Banana Pancakes Recipe | Simply Cooking Recipes

Name: Banana Pancakes with Caramelized Banana Topping
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon (optional); 1 cup milk (or almond milk for a dairy-free option); 1 large egg; 2 tablespoons melted butter (or coconut oil for a healthier option); 2 ripe bananas, mashed; 1 teaspoon vanilla extract; 1 tablespoon butter; 2 bananas, sliced; 2 tablespoons brown sugar; 1/4 teaspoon ground cinnamon (optional); 1 tablespoon maple syrup (optional)

Description

These Banana Pancakes are a delicious, fluffy, and easy-to-make breakfast option, perfect for any day of the week. Made with ripe bananas, this recipe is naturally sweet and satisfying. The original caramelized banana topping takes these pancakes to the next level, adding a delightful crunch and sweetness that complements the soft, fluffy pancakes.

Ingredients

Units Scale

For the Pancakes:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 cup milk (or almond milk for a dairy-free option)
1 large egg
2 tablespoons melted butter (or coconut oil for a healthier option)
2 ripe bananas, mashed
1 teaspoon vanilla extract

For the Caramelized Banana Topping:

1 tablespoon butter
2 bananas, sliced
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon (optional)
1 tablespoon maple syrup (optional)

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Instructions

Prepare the Pancake Batter:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
In a separate bowl, mix the milk, egg, melted butter, mashed bananas, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm.

Make the Caramelized Banana Topping:

In the same skillet, melt the butter over medium heat.
Add the banana slices and sprinkle with brown sugar and cinnamon.
Cook for 2-3 minutes, gently stirring, until the bananas are caramelized and golden.
For extra sweetness, drizzle with maple syrup (optional).

Serve:

Stack the pancakes on a plate and spoon the caramelized bananas over the top.
Serve warm with additional maple syrup, if desired.

Notes

The caramelized banana topping is an original addition to this banana pancake recipe. This element provides a contrasting texture with a rich, buttery sweetness that complements the fluffy pancakes perfectly. The caramelization process enhances the natural sugars in the bananas, creating a luxurious topping that elevates the entire dish.

Make Ahead: You can prepare the pancake batter up to 24 hours in advance and store it in the refrigerator. Stir gently before cooking.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Dairy-Free Option: Use almond milk and coconut oil instead of regular milk and butter for a dairy-free version.

Nutrition

Serving Size: 2 Pancakes & 1/4 Cup Topping
Calories: 320 Kcal
Sugar: 20g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg