– **Title**: Banana Pancakes
– **Ingredients**:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup buttermilk (or milk with 1 tablespoon vinegar)
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 ripe banana, mashed
– 1 teaspoon vanilla extract
– Additional sliced bananas for topping
– Maple syrup for serving
– **Instructions**:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
2. In another bowl, whisk together the buttermilk, egg, melted butter, mashed banana, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
7. Serve warm, topped with additional banana slices and maple syrup. Enjoy your delicious banana pancakes!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you’re looking for a gluten-free option, you can use a gluten-free flour blend, or try almond flour for a nutty flavor.
Ripe Bananas: The riper, the better! They add sweetness and moisture. If you don’t have bananas, you can use applesauce as a substitute—just 1/2 cup for every banana.
Baking Powder: Essential for fluffy pancakes. If you don’t have any, a mix of 1/2 teaspoon of baking soda and 1 teaspoon of vinegar can work in a pinch. Remember to combine them just before adding to the batter.
Cinnamon: It gives a warm flavor to the pancakes. For a twist, you can add a pinch of nutmeg or even some vanilla extract for a richer taste.
Milk: Any dairy or dairy-free alternative works here—almond, soy, or oat milk are great substitutes, especially if you want them to be dairy-free.
How Do I Get My Pancakes Fluffy Without Overmixing?
The key to fluffy pancakes is to ensure you don’t overmix the batter. When combining wet and dry ingredients, stir gently until just combined. It’s okay if the batter is lumpy; this will help your pancakes rise better.
- Mix dry ingredients in one bowl and wet in another.
- Pour wet ingredients into dry. Stir just until you can’t see dry flour.
- Let the batter rest for 5 minutes; this helps with fluffiness too!
By keeping these tips in mind, you’ll have light and airy pancakes that are sure to impress! Enjoy your breakfast!
How to Make Delicious Banana Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup all-purpose flour
- 2 ripe bananas, mashed
- 2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk (or a dairy-free alternative)
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil)
For Serving:
- Sliced bananas
- Butter
- Maple syrup (optional)
How Much Time Will You Need?
This recipe should take about 10 minutes to prepare and another 10-15 minutes to cook the pancakes. In total, you’re looking at about 20-25 minutes for the whole process. So, it’s a quick and tasty breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, sugar (if you’re using it), baking powder, cinnamon, and salt. Use a whisk to mix everything well until there are no lumps. This will help your pancakes rise nicely while cooking.
2. Prepare the Wet Ingredients:
In a separate bowl, mash the ripe bananas until they are smooth. Add the milk, egg, and melted butter to the bananas and mix everything together until it’s well blended. This will give your pancakes their delicious banana flavor!
3. Combine the Mixtures:
Now, pour the wet banana mixture into the bowl with the dry ingredients. Gently stir the mixture until everything is just combined. Don’t worry about lumps; it’s okay if it’s not perfectly smooth. Over-mixing can make your pancakes tough!
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. If you like, you can lightly grease it with a small amount of butter or oil to prevent sticking. Once it’s hot, pour about 1/4 cup of the batter for each pancake onto the skillet. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
5. Flip and Finish Cooking:
Carefully flip the pancakes over and cook for another 1-2 minutes until they are golden brown. Keep an eye on them – you want them beautifully brown but not burnt!
6. Serve Your Pancakes:
Transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter. When ready to serve, top the pancakes with sliced bananas, a pat of butter, and a drizzle of maple syrup if you like. Enjoy your delicious banana pancakes!
Can I Use Other Types of Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a healthier option or almond flour for a gluten-free version. If using almond flour, you might need to adjust the liquid slightly since it’s denser; start with a bit less milk and add more if the batter seems too thick.
What Can I Use Instead of Eggs?
No eggs? No problem! You can substitute the egg with 1/4 cup of unsweetened applesauce or a mashed banana for added flavor. Another option is to use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, letting it sit for a few minutes until thickened.
How to Store Leftover Pancakes?
To store leftover pancakes, let them cool completely, then stack them with parchment paper between each pancake in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Can I Add Extras to the Pancake Batter?
Definitely! You can mix in chocolate chips, chopped nuts, or even blueberries right before cooking for added flavor. Just remember to fold them in gently to keep the batter airy and fluffy!
