Can I make Banana Pancakes without eggs?

Yes and use a flax egg though the pancakes may be slightly softer and less fluffy.

Why are my Banana Pancakes mushy inside?

The heat may be too high so the outside browns before the center has time to cook.

Can Banana Pancakes be made ahead?

Yes and cool them first then store in the fridge and reheat gently before serving.

What toppings go best with Banana Pancakes?

Maple syrup and sliced bananas work well though nuts or yogurt add nice texture.

Banana Pancakes Easy Breakfast Recipe

Description

These Banana Pancakes are easy enough for busy mornings and quick enough for brunch with family. The batter is simple with ripe bananas and pantry staples so you get the best soft stack with healthy flavor and cozy ideas for toppings. Serve them for brunch or holiday mornings or meal prep and enjoy a warm homemade breakfast that feels special without extra work.

Ingredients

2 medium Ripe bananas
1 cup All purpose flour
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Fine salt
2 Large eggs
3/4 cup Milk
2 tablespoons Melted butter
1 teaspoon Vanilla extract
1/4 cup Maple syrup
1 small Sliced banana

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Instructions

The ripe bananas change from firm pieces into a thick soft mash with tiny uneven chunks left throughout. The banana mixture should look creamy but not perfectly smooth because small pieces give the pancakes more homemade texture.
The flour and baking powder and cinnamon and salt are folded into the mashed bananas with eggs and milk and melted butter. The batter becomes thick and pale with small banana flecks and a few soft lumps so it looks mixed but still natural.
Scoops of batter are poured into a cast iron skillet and spread into uneven circles with thick edges. The batter begins to settle and small bubbles appear on the surface while the pancake rounds stay slightly different in size.
The pancakes are flipped after the bottoms turn golden and the top surfaces lose their wet shine. Each pancake shows a browned side with darker speckles and uneven edges while the centers puff slightly as they finish cooking.
The cooked pancakes are moved onto a white plate and stacked slightly off center with uneven edges showing. Banana slices and maple syrup are added over the top so the syrup drips into the layers and the finished plate looks warm and homemade.

Notes

Pro Tips:

Use very ripe bananas with brown spots because they mash easily and give the batter stronger natural sweetness.
Keep the batter slightly lumpy because overmixing makes Banana Pancakes turn chewy instead of soft and fluffy.
Cook over medium heat so the centers finish gently while the outside turns golden without burning.
Serve the pancakes right away because the warm stack absorbs syrup better and keeps the edges tender.

Storage: Let the Banana Pancakes cool completely before storing so steam does not make the stack soggy. Place parchment between pancakes if stacking them in a container because this helps them separate cleanly later. Refrigerate leftovers in an airtight container for up to three days and reheat in a skillet or toaster oven until warm. Freeze pancakes in a single layer first and then move them to a freezer bag so they keep their shape better.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American