Banana pancakes with maple syrup are a delicious way to start your morning. This recipe combines ripe bananas into a fluffy pancake batter, creating a warm and comforting breakfast.
They are easy to make and only take a few minutes to prepare. With the sweet touch of golden maple syrup drizzled over the top, each bite delivers a perfect balance of flavors. These pancakes not only satisfy your sweet tooth but also provide a nutritious boost from the bananas, making them a great choice any day of the week.
Serving and Pairing Suggestions
Serve these banana pancakes with a side of fresh fruit like strawberries or blueberries for a colorful breakfast plate. For a heartier meal, consider adding crispy turkey bacon or sausage links.
You could also pair them with a refreshing drink like Watermelon Agua Fresca or a creamy Turmeric Latte for a nice contrast. If you want to expand your breakfast spread, try making a side of Greek Yogurt and Berry Breakfast Bowl for a wholesome addition.
Tips and Notes
- Ripeness of Bananas: Use ripe bananas for the best natural sweetness and flavor.
- Flour Choice: Substitute with whole wheat flour for a healthier twist.
- Mixing: Don’t overmix the batter; lumps are okay for fluffy pancakes.
- Add-ins: Feel free to add chocolate chips or walnuts for extra texture.
- Storing: Leftover pancakes can be stored in the fridge for up to 3 days.
Try this banana pancake recipe for a breakfast treat that’s quick, easy, and packed with flavor! Your mornings will feel a little brighter with this delicious meal on your table. Enjoy the warmth and comfort of homemade pancakes today!
Banana Pancakes with Maple Syrup
Equipment
- 1 Mixing bowl
- 1 Non-stick skillet
- 1 Spatula
- 1 measuring cup
- 1 Measuring spoons
Ingredients
- 1 cup all-purpose flour - measured, sifted
- 2 tablespoons sugar - optional for sweetness
- 1 tablespoon baking powder - for fluffiness
- 1/2 teaspoon salt - to balance flavors
- 1 cup milk - dairy or non-dairy, adjust as needed
- 1 large ripe banana - mashed, the riper, the sweeter
- 1 large egg - provides structure and richness
- 2 tablespoons melted butter - can substitute with oil for a dairy-free option
- 1/2 teaspoon vanilla extract - for flavor
- Maple syrup - for serving
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, mashed banana, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown. Repeat with the remaining batter.
- Serve warm, drizzled with maple syrup.