Start your day the right way with these healthy, delicious, and incredibly simple banana pancakes! Crafted to perfection, they offer a delightful balance of natural sweetness and satisfying texture. Elevate your breakfast experience by topping them with a drizzle of rich maple syrup, a dollop of creamy Greek yogurt, and a handful of vibrant fresh berries. You’ll have a wholesome and mouth-watering meal ready in a flash, making busy mornings a breeze and weekend brunches extra special.
Why You’ll Fall in Love with These Healthy Banana Pancakes
Do you remember the 2-ingredient banana pancake craze that swept the internet around 2013? It was a fascinating concept: just bananas and eggs promising a quick and easy pancake. Naturally, my curiosity was piqued, and I tried it myself. While it was impressive to create something resembling a pancake with such minimal ingredients, I quickly realized it had its limitations. The texture could often be a bit too wet, almost soggy, and the flavor, while pleasant, lacked the depth and richness of a truly great pancake.
This experience inspired me to take that simple concept and elevate it. I embarked on a mission to refine the recipe, adding a few carefully selected ingredients to transform it from merely “good for two ingredients” to “the very best banana pancakes.” This optimized version retains the ease and health benefits of the original, but significantly enhances the flavor profile and, most importantly, achieves that perfectly fluffy, tender texture we all crave in a pancake. It’s a recipe that delivers on all fronts: healthy, genuinely delicious, and still incredibly simple to prepare, proving that sometimes, a few extra ingredients can make all the difference.
Essential Ingredients for Your Perfect Banana Pancakes
One of the beauties of this recipe is that it calls for very common pantry staples, ensuring you can whip up a batch whenever the craving strikes. The core idea originated from the basic banana and egg combination, but to truly perfect the pancake experience, a few additions were necessary. When relying solely on banana and egg, the pancakes often turned out overly moist and lacked structural integrity.
- Ripe Bananas: The star of the show! Overripe bananas, speckled with brown spots, are essential. They are naturally sweeter and softer, making them easier to mash and imparting a more intense banana flavor to your pancakes.
- Large Eggs: Act as the primary binder, holding everything together and contributing to the rich texture.
- All-Purpose Flour: This is my secret weapon against soggy pancakes. A small amount of flour provides the necessary structure, resulting in light, fluffy pancakes that hold their shape beautifully.
- Ground Cinnamon: Adds a warm, aromatic spice that beautifully complements the sweet banana flavor.
- Pure Vanilla Extract: A splash of vanilla enhances the overall sweetness and adds a comforting, classic pancake aroma.
- Coarse Kosher Salt: Often overlooked, a tiny pinch of salt is crucial. It brightens and balances the sweetness of the bananas, preventing the pancakes from tasting one-dimensionally sweet.
Pro Tip: Balancing Sweetness
Because ripe bananas are naturally very sweet, the addition of a small amount of salt is key to balancing the flavors. It prevents the pancakes from being overwhelmingly sweet and enhances the other ingredients.
How to Make These Fluffy Banana Pancakes: Step-by-Step
- Prepare Your Bananas: In a medium-sized mixing bowl, thoroughly mash the ripe bananas with a fork until they reach a relatively smooth consistency. A few small lumps are perfectly fine and will add character to your pancakes.
- Incorporate Wet Ingredients: Add the two large eggs to the mashed bananas. Whisk vigorously until the eggs are fully incorporated, creating a cohesive, somewhat liquid mixture.
- Add Dry Ingredients: Gently stir in the all-purpose flour, ground cinnamon, pure vanilla extract, and the pinch of coarse kosher salt. Mix until the ingredients are just combined. Be careful not to overmix; a few small lumps of flour are acceptable and will ensure tender pancakes. Overmixing can lead to tough pancakes.
- Preheat Skillet: Heat a large non-stick skillet or griddle over medium heat. It’s crucial to ensure the pan is adequately hot before adding the batter to get that beautiful golden-brown crust.
- Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook 3-4 pancakes at a time, depending on the size of your pan, for approximately 2-3 minutes per side.
- Flip and Finish: You’ll know it’s time to flip when you see small bubbles appearing on the surface of the pancakes and the edges start to look set and slightly dry. Carefully flip each pancake and cook for another 2-3 minutes on the second side, or until golden brown and cooked through.
- Serve Immediately: Transfer the cooked pancakes to a serving plate. Repeat with the remaining batter, adjusting the heat as necessary to maintain even cooking.
Cooking Surface Recommendation
I highly recommend using a good quality non-stick skillet for this recipe. The natural sugars in the bananas can make pancakes prone to sticking. With a non-stick surface, you won’t need to add any oil or butter to the pan, keeping these pancakes even healthier and easier to cook.
Serving Suggestions and Delicious Variations
These healthy banana pancakes are incredibly versatile when it comes to serving. While they are delightful on their own, a few simple additions can transform them into an even more indulgent breakfast or brunch. My personal favorite way to enjoy them is with a generous dollop of creamy Greek yogurt and a vibrant mix of fresh berries, like blueberries, raspberries, and sliced strawberries. The tanginess of the yogurt and the freshness of the fruit create a perfect contrast to the sweet pancakes. And, of course, a classic drizzle of pure maple syrup is always a welcome addition!
Feeling creative? Here are a few more ideas to customize your banana pancakes:
- Nutty Crunch: Fold in a handful of chopped walnuts or pecans into the batter for added texture and a nutty flavor.
- Chocolate Lover’s Dream: Sprinkle mini chocolate chips over the batter once it’s in the pan, right before flipping, for a sweet treat.
- Tropical Twist: Add a pinch of shredded coconut to the batter, or top with sliced mango or pineapple.
- Protein Boost: Serve with a side of scrambled eggs or turkey bacon for a more filling meal.
- Other Toppings: Experiment with almond butter, a sprinkle of powdered sugar, whipped cream, or a homemade fruit compote.
How to Store and Reheat Banana Pancakes
These pancakes are fantastic for meal prep! Any leftover banana pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, simply pop them into the microwave for about 30-60 seconds, or until warmed through. You can also warm them gently in a toaster oven or on a dry skillet for a slightly crisper exterior.
If you’ve made a large batch, these pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separated by parchment paper, for up to 1-2 months. Reheat from frozen in a toaster, microwave, or oven until thoroughly warmed.
What Kind of Bananas Do I Use for This Recipe?
The secret to truly flavorful banana pancakes lies in using very ripe bananas. Look for bananas that have plenty of dark spots or even some brown areas on their peel. These bananas are softer, easier to mash, and packed with natural sugars, which contribute immensely to the sweetness and moistness of the pancakes. Green or firm yellow bananas will not provide the same sweetness or texture. I typically use medium to large-sized ripe bananas for this recipe.
Choosing the Best Flour to Use
For this specific recipe, all-purpose flour or whole wheat flour works best. All-purpose flour yields lighter, fluffier pancakes, while whole wheat flour adds a nutty flavor and a boost of fiber. Both provide the necessary structure to prevent the pancakes from becoming too soggy or falling apart.
I have tested this recipe with alternative flours, specifically almond flour, and unfortunately, the results were not ideal. Almond flour lacks the gluten structure needed to hold the pancakes together effectively. The pancakes made with almond flour didn’t hold their shape well, turned out incredibly soggy, and lacked the desired fluffy texture. For the best outcome, stick to all-purpose or whole wheat flour.
If you’re looking for a gluten-free option, a high-quality gluten-free all-purpose flour blend (one that contains a mix of starches and binders) may work, but I recommend checking the specific blend’s recommendations for pancake recipes, as results can vary.
Frequently Asked Questions (FAQ)
- Can I make these banana pancakes gluten-free?
- While I’ve noted that almond flour doesn’t work well, you can try substituting the all-purpose flour with a good quality gluten-free all-purpose flour blend. Look for blends designed for baking, which typically contain a mix of flours and starches to mimic the properties of wheat flour. Results may vary slightly, so you might need to adjust the liquid content if the batter seems too thick or thin.
- Can I add baking powder or baking soda?
- This recipe is designed to be very simple and doesn’t strictly require leavening agents like baking powder or baking soda. The eggs and proper cooking technique help create a light texture. However, if you prefer even fluffier pancakes, you can certainly add 1 teaspoon of baking powder along with the flour. This will react with the moisture in the batter to produce more air bubbles and a softer lift.
- How do I prevent my pancakes from sticking to the pan?
- Using a good quality non-stick skillet is your best defense against sticking. Make sure your pan is properly preheated to medium heat before adding the batter. If your non-stick pan isn’t performing well, a very light brush of oil or butter between batches can help, but generally, it’s not needed for this recipe.
- My pancakes are browning too quickly on the outside but still raw inside. What should I do?
- This usually means your skillet is too hot. Reduce the heat to medium-low. While it might take a little longer to cook, it will allow the pancakes to cook through evenly without burning the exterior. The ideal cooking temperature creates a golden-brown crust while ensuring the inside is fully cooked and fluffy.
- Can I use frozen bananas for this recipe?
- Yes, you can! Thaw the frozen bananas completely first, then drain any excess liquid before mashing. Frozen bananas tend to release more water, so draining is important to maintain the correct batter consistency. The freezing and thawing process actually makes them even softer and sweeter, perfect for these pancakes.
- Can I make the batter ahead of time?
- It’s generally best to cook these banana pancakes immediately after mixing the batter. The mashed bananas can oxidize and turn brown if left to sit for too long, and the texture of the batter might change. If you must prepare it slightly in advance, cover the bowl tightly with plastic wrap and refrigerate for no more than 1-2 hours, and give it a gentle stir before cooking.
The Best Healthy Banana Pancakes
Shinee Davaakhuu
These banana pancakes are healthy, delicious, and very simple to make! Top them with maple syrup, Greek yogurt, and fresh berries for a quick and satisfying breakfast.
5
mins
10
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15
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8
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Comment
Print Recipe
Ingredients
Pancake Batter:
-
2
ripe bananas (medium to large, speckled with dark spots) -
2
large eggs -
6
tablespoons
all-purpose flour (or whole wheat flour) -
1
teaspoon
ground cinnamon -
1
teaspoon
pure vanilla extract (optional, but recommended) -
1/4
teaspoon
coarse kosher salt
For Serving:
- Greek yogurt
- Fresh fruits and berries
- Maple syrup
Instructions
In a medium bowl, mash the ripe bananas thoroughly with a fork until mostly smooth.
Add the eggs to the mashed bananas and mix well until fully combined.
Stir in the flour, cinnamon powder, vanilla extract, and salt. Mix until just combined, being careful not to overmix the batter.
Heat a large non-stick skillet or griddle over medium heat. No need to oil the pan if it’s truly non-stick.
Drop approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side. For best results, cook 3-4 pancakes at a time to avoid overcrowding the pan.
Carefully flip each pancake when you see bubbles forming on top and the edges appear set. Cook for another 2 minutes or so, until golden brown and cooked through. Transfer the cooked pancakes to a serving plate and continue with the remaining batter.
Serve the banana pancakes immediately. They are excellent plain, or enhance them with a dollop of Greek yogurt, a drizzle of maple syrup, and a scattering of fresh berries, if desired.
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Tips & Notes
Bananas: For the sweetest and easiest to mash pancakes, always use nice and ripe bananas with dark spots on the peel. Medium to large bananas work best.
Flour Options: You can use either all-purpose or whole wheat flour. Avoid almond flour, as it does not provide enough structure and results in soggy pancakes that don’t hold their shape.
Don’t Overmix: Mix the batter until just combined. Overmixing develops the gluten in the flour, which can lead to tougher pancakes.
Proper Pan Temperature: Ensure your skillet is at medium heat. If it’s too hot, the pancakes will burn on the outside before cooking through. If it’s too cool, they won’t brown properly and may absorb too much oil (if used).
Nutrition
1
pancake
65
kcal
11
g
2
g
1
g
4
g
89
mg
Breakfast, Dessert
American
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This post was originally published on April 17th, 2013, and has since been updated and expanded for clarity, improved SEO, and even more delicious results!