Can I use frozen bananas for this recipe?

Yes. Thaw the frozen bananas completely and drain off any excess liquid before mashing. Frozen and thawed bananas are often even softer and more easily mashed than fresh ripe bananas and produce an equally flavorful batter. The extra moisture from thawing should be drained to prevent the batter from becoming too thin.

Can I make a large batch and freeze these for the week?

Absolutely and it is one of the most practical meal prep breakfasts imaginable. Make a double batch on Sunday, cool the pancakes completely, separate with parchment squares, and freeze in a zip-lock bag. Each morning, pull out however many pancakes you need and heat in the toaster or oven for a hot breakfast in under five minutes with virtually no morning effort.

Why are my banana pancakes not fluffy?

The two most common causes are overmixed batter and expired baking powder. Mix only until the flour is just incorporated with lumps remaining and check that your baking powder is still active by dropping a teaspoon into hot water. If it bubbles vigorously it is fresh. If nothing happens, it has lost its leavening power and needs to be replaced.

Banana Pancakes Easy Fluffy 20 Minute Breakfast Recipe

Name: Banana Pancakes The Most Light and Fluffy Breakfast You Will Ever Make in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 1 tbsp Baking Powder; 2 tbsp Granulated Sugar; 1/2 tsp Ground Cinnamon; 3/4 tsp Salt; 2 ripe Bananas mashed; 1 large Egg room temperature; 3/4 cup Whole Milk; 2 tbsp Unsalted Butter melted; 1 tsp Pure Vanilla Extract; Additional Butter for greasing; Maple Syrup and Fresh Banana Slices for serving

Description

The most light and fluffy Banana Pancakes made with ripe mashed bananas cinnamon vanilla egg and milk in a simple batter cooked in butter until golden and beautiful. An easy 20-minute breakfast recipe perfect for using overripe bananas and producing the most flavorful and satisfying morning stack imaginable.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

1 tbsp Baking Powder

2 tbsp Granulated Sugar

1/2 tsp Ground Cinnamon

3/4 tsp Salt

2 ripe Bananas mashed

1 large Egg room temperature

3/4 cup Whole Milk

2 tbsp Unsalted Butter melted

1 tsp Pure Vanilla Extract

Additional Butter for greasing

Maple Syrup and Fresh Banana Slices for serving

Instructions

1. Whisk flour, baking powder, sugar, cinnamon, and salt in a large bowl.

2. Mash ripe bananas in a separate bowl until smooth with small lumps only.

3. Add egg, milk, melted butter, and vanilla to mashed banana. Whisk to combine.

4. Pour wet into dry ingredients. Stir gently until just combined. Do not overmix.

5. Heat griddle or non-stick skillet over medium-low heat. Add 1/2 tbsp butter and melt.

6. Ladle approximately 1/4 cup batter per pancake into the pan.

7. Cook until bubbles form on surface and edges look set.

8. Flip and cook second side until golden brown.

9. Wipe pan with paper towel between batches and add fresh butter.

10. Serve hot with maple syrup, fresh banana slices, and butter.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 108
Sugar: 5g
Sodium: 169mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 6mg

Keywords: banana pancakes, fluffy banana pancakes recipe, easy banana pancakes, ripe banana breakfast recipe