Banana PANCAKES are a delightful variation of classic American pancakes, loved for their soft, moist texture and naturally sweet flavor. Made with ripe bananas mashed into the batter, these pancakes are a perfect treat to start the day with energy and a smile, without needing excessive refined sugar.
Fragrant and nutritious, they are suitable for both light breakfasts and more indulgent brunches, perhaps accompanied by maple syrup, chocolate, fresh fruit, a sprinkle of cinnamon, or a spoonful of Greek yogurt. The banana provides sweetness and tenderness while reducing the need for added fats, making them ideal for those seeking a healthier breakfast or one suitable for children.
Easy to prepare and customize (including vegan or gluten-free versions), banana pancakes are a little daily luxury that tastes like home, simplicity, and slow breakfasts.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 5 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 180.58 (Kcal)
- Carbohydrates 33.99 (g) of which sugars 10.20 (g)
- Proteins 5.45 (g)
- Fat 3.54 (g) of which saturated 1.96 (g)of which unsaturated 1.35 (g)
- Fibers 1.40 (g)
- Sodium 92.56 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 banana (ripe, about 3.5 oz (100 g))
- 1 egg (medium, at room temperature)
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 2 1/2 tbsp granulated sugar
- 3.4 fl oz milk (about 100 g (3.4 fl oz))
- 1/2 tsp ground cinnamon
- 1 pinch salt
- as needed butter (for cooking)
For the banana pancakes you will need
- 1 Mixing bowl
- 1 Sieve
- 1 Whisk
- 1 Fork
- 1 Pan
Banana pancake preparation
In a bowl, mash the banana with a fork until you get a puree.
Add the egg and mix well with a whisk. Pour in the milk and incorporate it.Add the sugar and mix.
Finally add the sifted flour and baking powder, the cinnamon (to taste) and a pinch of salt.
Mix until you obtain a smooth, thick batter.
Heat a non-stick pan lightly greased with butter. Pour a ladleful of batter for each pancake.
Cook over medium-low heat for 1–2 minutes per side, until bubbles appear and the base releases easily. Help yourself with a spatula.Stack the pancakes and serve hot, with toppings as you like: Nutella, honey, maple syrup, yogurt, fresh fruit, peanut butter or melted chocolate.
Storage
At room temperature (only for a few hours)
If you plan to eat them within the day, you can keep them covered with a cloth or cling film at room temperature, preferably away from heat sources.
In the refrigerator
Let them cool completely and then store them in an airtight container or wrap them with cling film.
They keep for 2–3 days.
Before serving, reheat them in a non-stick pan or toaster to restore softness and a slight “crisp” edge.
In the freezer
Banana pancakes freeze very well.
Place them on a tray lined with parchment paper, freeze separately, then stack them in a freezer bag.
They last up to 2 months in the freezer.
To eat, simply reheat them directly from frozen in a pan, oven (356°F for 8–10 minutes) or toaster.
