If you’re hunting for a delightfully simple yet incredibly satisfying breakfast, this Banana Pancakes Recipe is going to be your new best friend in the kitchen. Imagine fluffy pancakes that carry the natural sweetness of ripe bananas, perfectly complemented by a hint of coconut flour’s nutty undertone and just the right amount of rise from baking powder. These pancakes come together quickly and effortlessly, making them an ideal choice for both busy mornings and leisurely weekend brunches. Trust me, once you try this Banana Pancakes Recipe, it will feel like an instant classic you can whip up anytime you crave something wholesome and delicious.
Ingredients You’ll Need
Each ingredient in this Banana Pancakes Recipe plays a crucial role, blending simplicity and nutrition into the perfect pancake batter. From the naturally sweet bananas to the light fluffiness brought by baking powder, every component is essential to nail the taste and texture.
- 2 ripe bananas: The heart of the recipe, providing natural sweetness and moisture for that tender crumb.
- 2 large eggs: These bind everything together and add structure to your pancakes.
- 1/3 cup coconut flour: A gluten-free option that lends a subtle, nutty flavor and absorbs moisture perfectly to give the pancakes their body.
- 1 tsp baking powder: This helps the pancakes rise, making them delightfully fluffy and light.
- Pinch of salt: Small but mighty—it balances the sweetness and enhances all other flavors.
How to Make Banana Pancakes Recipe
Step 1: Mash the bananas
Start by placing the ripe bananas in a mixing bowl and mash them until smooth. This step is key because the bananas provide moisture and sweetness, so making sure they’re evenly mashed will distribute that lovely flavor throughout every bite.
Step 2: Combine eggs with bananas
Add the eggs right into your mashed bananas and whisk them together until fully combined. This blend forms the batter’s base and ensures each pancake will hold together perfectly without falling apart.
Step 3: Mix in dry ingredients
Now, stir in the coconut flour, baking powder, and a pinch of salt. Mix these until there are no dry spots left. The coconut flour absorbs moisture quickly, so the batter will thicken nicely without being too dense.
Step 4: Prepare the cooking surface
Heat a non-stick skillet over medium heat. Lightly grease the skillet with a little oil or butter only if necessary—this helps achieve the perfect golden color and prevents sticking without making the pancakes greasy.
Step 5: Cook the pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface, roughly three minutes. Flip gently and cook for another two minutes until the pancakes are golden brown on both sides. The smell at this stage alone is irresistible!
Step 6: Serve warm and enjoy
Serve your banana pancakes fresh from the pan while they’re warm. This is when their texture is at its softest and the flavor shines brightest—perfect for topping or enjoying just as they are.
How to Serve Banana Pancakes Recipe
Garnishes
These banana pancakes are a versatile canvas for all kinds of delicious toppings. Fresh berries, a drizzle of maple syrup, a sprinkle of chopped nuts, or a dollop of Greek yogurt make fantastic options that add fresh texture and contrasts in flavor.
Side Dishes
For a hearty breakfast, pair these pancakes with crispy bacon or a side of scrambled eggs. If you prefer keeping it sweet, a bowl of mixed fruit salad or a glass of fresh orange juice complements them wonderfully.
Creative Ways to Present
Layer your Banana Pancakes Recipe into a tall stack for a stunning brunch centerpiece, dust with powdered sugar or cinnamon for a cozy touch, or even fold in chocolate chips before cooking for that extra indulgence.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. This keeps the pancakes moist without drying out, making a quick breakfast or snack that you can reheat easily.
Freezing
Mainly because this Banana Pancakes Recipe is so easy to make fresh, freezing might feel unnecessary—but it’s absolutely possible! Freeze cooled pancakes by separating layers with parchment paper and placing them in a freezer-safe bag. They’ll keep for about a month.
Reheating
Reheat refrigerated or frozen pancakes either in a toaster, oven, or microwave. The toaster works wonders to bring back some crispness on the edges, while the microwave will soften them, so choose based on your texture preference.
FAQs
Can I use a different type of flour instead of coconut flour?
Yes! While coconut flour adds a unique flavor and absorbs moisture distinctively, you can substitute with almond flour or regular all-purpose flour. Just adjust the quantity slightly since coconut flour behaves differently.
Do the bananas need to be very ripe?
Absolutely. The riper the bananas, the sweeter and more flavorful your pancakes will be. Overripe bananas with brown spots are perfect as they are soft and naturally sweeter.
Is this recipe gluten-free?
Yes! Thanks to the use of coconut flour instead of traditional wheat flour, this Banana Pancakes Recipe is naturally gluten-free, making it great for those with gluten sensitivities.
Can I make these vegan?
To make these vegan, replace the eggs with flax eggs or a chia egg substitute. The pancakes might be slightly less fluffy but will still be delicious and flavorful.
How thick should the batter be?
The batter should be thick but pourable—roughly the consistency of a thick smoothie. If it feels too dry or cakey, add a splash of milk or water to loosen it.
Final Thoughts
This Banana Pancakes Recipe truly feels like a warm hug on a plate, blending comfort and health in every bite. It’s quick to make, endlessly adaptable, and sure to bring a smile to your morning. Go ahead and give it a try—you might just find your next favorite way to enjoy bananas for breakfast!
Print
Banana Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Banana Pancakes recipe is a quick and healthy breakfast option made with ripe bananas, eggs, and coconut flour. Naturally gluten-free and packed with flavor, these pancakes are fluffy and lightly sweetened, perfect for a nutritious start to your day.
Ingredients
Main Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/3 cup coconut flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Mash Bananas: In a mixing bowl, mash the ripe bananas thoroughly until smooth and free of lumps to create a creamy base for the batter.
- Add Eggs: Crack the eggs into the mashed bananas and whisk together until fully combined and the mixture is uniform in texture.
- Mix Dry Ingredients: Stir in the coconut flour, baking powder, and a pinch of salt until the batter is smooth with no visible dry spots.
- Heat Skillet: Place a non-stick skillet over medium heat and lightly grease it if needed to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter for each pancake onto the skillet; cook for about 3 minutes until bubbles form on the surface. Flip each pancake and cook for an additional 2 minutes until golden brown.
- Serve: Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or nut butters.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- If batter feels too thick, add a splash of milk or water to adjust consistency.
- Coconut flour absorbs liquid quickly, so measure it accurately for best results.
- For a dairy-free option, use plant-based toppings or oils for greasing the pan.
- These pancakes are naturally gluten-free and perfect for breakfast or brunch.
