Banana Pancakes

These Banana Pancakes are the way to my husband’s and son’s hearts.

The best Banana Pancakes! Fluffy, light and the perfect way to start your day!

And they can be the way to your Valentine’s heart as well!


So what are your thoughts on Valentine’s Day? I used to love it in school. It became a contest who got the most carnations from boys. My friends even thought it was funny so they each gave me one after their speech at our wedding rehearsal dinner.

Banana Pancakes - you will say YUM with every bite! | Hall Nesting

Now I love love. I mean that’s even my favorite word for goodness sake. But as I’ve gotten older Valentine’s Day is not as much of a big deal. Last year we even cooked a big meal with 2 other married couples. So it’s now become a tradition and we are doing it again this year but there will be 3 kids present this time.

I was trying to decide if you would rather my new Chicken Alfredo Lasagna Roll Ups recipe for dinner or these Banana Pancakes for breakfast in bed. I chose the latter because they are for my valentines since they are huge breakfast fans. Don’t worry the Lasagna is coming next week.

5.0 from 1 reviews
Banana Pancakes
 
Serves: 8 pancakes
Ingredients
  • 1½ cups all purpose flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ¼ teaspoon salt
  • Pinch of nutmeg
  • 2 over-ripe bananas
  • 2 eggs
  • ½ cup whole milk
  • 6 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • Extra butter for cooking
  • Vegetable oil
  • Syrup, for serving
Instructions
  1. In a bowl mix together flour, baking powder, brown sugar, baking soda, salt and nutmeg.
  2. In another bowl mash together the bananas. Whisk in eggs, milk, cooled butter, and vanilla.
  3. Pour wet mixture into dry mixture until stir until fully incorporated - do not overmix batter. Let it sit for 5 minutes.
  4. Set a griddle or nonstick pan over medium heat until hot.
  5. Place a tablespoon of butter and vegetable oil on the pan and mix together. Pour ¼ cup of batter onto pan. Repeat with batter so you have 2-3 pancakes on pan.
  6. Cook until a few bubbles form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until golden, 1-2 minutes.
  7. Wipe pan clean with paper towels and add more oil and butter. Repeat this until you've used up all of the batter.
  8. Serve pancakes with syrup and butter.
Notes
Once the pancakes cool, you can freeze the pancakes by putting on a parchmnet lined baking sheet. After they are completely frozen put in freezer bags to store. When you are ready to eat put in toaster to thaw.

 

About the author

Lauren Hall

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Comments

  1. I wish I had a stack of these pancakes in front of me for breakfast!

  2. I think banana pancakes are my favorite! I will have to try this recipe soon!

  3. These totally look like banana bread!! I have some ripe bananas sitting around so this is perfect.

  4. These pancakes are the way to my heart too! So yummy looking

  5. Oh these look amazing.

  6. I love the banana pieces on top!!

  7. These are definitely my kind of pancakes! 🙂 They look perfect.

  8. These pancakes look so delicious! & perfect to celebrate love year round;)

  9. Just made these pancakes for my gf/df family–food allergies mean that we have to modify just about everything. I followed the recipe except for using Bob’s Red Mill gluten-free blend; earth balance dairy free stick “butter “; and unsweetened cashew milk. I did have to add about a quarter cup more liquid to the batter–the gluten free flours tend to soak up liquid. They were a hit and will become a part of our family rotation.
    Thanks for a great recipe!

    • I am so glad you liked them Kathy! Hopefully I can put up some gf/df recipes soon for your family so that way you won’t have to modify next time! Thanks for stopping by!

  10. I just made these pancakes. They came out so perfect and fluffy! I think these are three best pancakes I ever made. Love them! Thanks for the receipt!