Golden Brunch Banana Pancakes

Fluffy, golden pancakes infused with ripe banana and a hint of vanilla, topped with warm maple syrup for the perfect weekend brunch treat.

This recipe has become my go-to for weekend mornings when I want something comforting yet easy to make.

Ingredients

• Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
• Wet Ingredients: 2 large ripe bananas mashed, 1 cup (240 ml) whole milk, 2 large eggs, 3 tablespoons (45 g) unsalted butter melted (plus extra for cooking), 1 teaspoon vanilla extract
• To Serve: 1/2 cup (120 ml) pure maple syrup warmed, 1 banana sliced, Optional chopped toasted pecans or walnuts

Instructions

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Step 1:

In a large bowl whisk together the flour sugar baking powder baking soda and salt.

Step 2:

In a separate bowl combine the mashed bananas milk eggs melted butter and vanilla extract. Whisk until smooth.

Step 3:

Pour the wet ingredients into the dry mixture. Stir gently until just combined do not overmix (a few lumps are fine).

Step 4:

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.

Step 5:

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set 23 minutes.

Step 6:

Flip pancakes and cook for another 12 minutes until golden brown and cooked through. Adjust heat as needed.

Step 7:

Keep cooked pancakes warm while finishing the batch.

Step 8:

Serve stacked with sliced banana a drizzle of warm maple syrup and optional toasted nuts.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

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This dish always brings the family together for a lovely weekend brunch.

Notes

For fluffier pancakes let the batter rest for 5 to 10 minutes before cooking. Substitute whole wheat flour for half the flour for extra fiber. Add a pinch of cinnamon or nutmeg for additional flavor. Pair with a light sparkling wine or fresh orange juice for brunch.

Required Tools

Mixing bowls Whisk Measuring cups and spoons Nonstick skillet or griddle Spatula

Nutritional Information

Calories 330 Total Fat 10 g Carbohydrates 52 g Protein 7 g per serving

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Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Enjoy this easy and delicious brunch that your whole family will love.

Common Questions

→ How do I keep pancakes fluffy?

Allowing the batter to rest for 5–10 minutes before cooking helps gluten relax, resulting in fluffier pancakes.

→ Can I substitute whole wheat flour?

Yes, replacing half the all-purpose flour with whole wheat flour adds fiber and a slight nuttier flavor.

→ What is the best way to cook these pancakes evenly?

Use a nonstick skillet heated to medium and cook until bubbles form on the surface before flipping gently for even browning.

→ How can I add extra flavor to the batter?

A pinch of cinnamon or nutmeg can be stirred into the batter for warm, aromatic notes.

→ Are toasted nuts necessary?

Toasted pecans or walnuts are optional but add a pleasant crunch and complement the banana sweetness.