Ever woken up craving a breakfast treat that’s sweet yet nutritious, or just need a quick yet scrumptious snack? Then Fluffy Banana Pancakes are an absolute game-changer! Trust me, they’re the perfect antidote for those sneaky sweet-tooth cravings. These pancakes are super fluffy with a delicious banana taste making them perfect for any occasion. A super brekkie or a quick snack on a lazy afternoon, these babies got you covered! Guys, they’re so good, it feels like you’re biting into a cloud. You’ll find them too freakin’ delish to resist! Let’s waste no more time and get down to the juicy details.
What we love about these pancakes is how quick they are to whip with literally most of your pantry ingredients. Here’s what we’re looking at:
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Yield: 8 pancakes
Curious already? Let’s dive straight into the recipe without any further ado!
Ingredients & Equipment You’ll Need
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large ripe banana
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup butter, melted
You’ll also be needing a large mixing bowl, medium-sized bowl, and a non-stick pan. And now let’s talk a little about our main ingredient, the banana. It doesn’t just give a beautiful aroma but also adds natural sweetness and helps in binding. If you’re feeling adventurous, swap out banana with pumpkin puree or apple sauce for a different flavor profile.
How To Make Fluffy Banana Pancakes
- First, mash the banana in a medium-sized bowl and mix in the beaten egg, milk, and melted butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Fold in the banana mixture into the dry ingredients until just combined.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Scoop the batter onto it, using approximately 1/4 cup for each pancake.
- Cook until bubbles form and the edges are dry, then flip and cook until browned.
Tips For The Best Results
- Use ripe bananas for extra sweetness.
- Don’t overmix. It’s fine to have some lumps in the batter.
- Cook on medium heat to prevent burning.
Storage Tips
- Store in airtight containers and refrigerate for up to three days.
- You can freeze the pancakes for up to two months.
Frequently Asked Questions
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for all-purpose flour in a 1:1 ratio. However, your pancakes might not be as fluffy.
Q: Can I substitute milk with a dairy-free option?
A: Absolutely, almond milk or coconut milk would also work well.
Q: Can I add in mix-ins like chocolate chips or nuts?
A: Yes, adding mix-ins like chocolate chips or nuts can give additional flavor to the pancakes.
Q: Why are my pancakes not fluffy?
A: Over-mixing the batter can lead to tough pancakes. Always remember to fold the banana mixture into the flour until just combined.
Q: How do I know the pan is at the right temperature?
A: To test your pan, flick some water onto the hot surface. If it sizzles and evaporates, your pan is ready.
Nutritional Facts of Fluffy Banana Pancakes
Each serving of our Fluffy Banana Pancakes offers around 210 calories with 8 grams of protein, 3 grams of fibre, and rich in potassium.
And there you have it! The next time you’ve got that pancake itch, remember our Fluffy Banana Pancakes recipe. They’re light, they’re fluffy, and they’re bound to make your mornings (or afternoons) a bit brighter! Want to take it up a notch? Slather on some Nutella or drizzle over some maple syrup. Heaven in every bite, promise!
0 Comments