I’ve been making banana pancakes for years, and it’s one of my go-to breakfasts. But I was never able to find a recipe that came close to the fluffiness of the ones at my local diner; they were always too dense and heavy on the bananas. Then one day I decided to try adding sour cream (or buttermilk) into my batter, as well as baking powder and baking soda for extra rise, and voila: soft, fluffy pancakes! Not only are these babies delicious but also each pancake is only about 100 calories—so go ahead and indulge yourself!
The Best Banana Pancakes Recipe You’ll Ever Need
The Best Banana Pancakes Recipe You’ll Ever Need
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
pinch salt
1 egg, beaten. If you don’t have an egg you can use yogurt! I used sour cream because it was in my fridge and I wanted to use it up before it went bad. The pancakes turned out fluffy and delicious so I think any kind of dairy product would work well here!
1 cup all-purpose flour
1 cup all-purpose flour
What you need:
- 1 cup all-purpose flour (not self-rising)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons sugar
The pancake batter is sweetened with sugar, which you can substitute for brown sugar, honey or agave nectar. The amount of sugar you use will depend on how sweet your bananas are. If you want a more intense banana flavor in your pancakes (and who doesn’t?), cut back on the amount of extra ingredients like vanilla extract or cinnamon and increase the amount of banana puree used in the recipe by 1/4 cup per batch of pancakes.
2 teaspoons baking powder
Baking powder is a leavening agent, which means it helps pancakes rise and stay fluffy. It’s a mixture of baking soda, cornstarch and cream of tartar (a natural byproduct of fermenting grapes). The latter two components help the baking soda do its job by absorbing moisture from the batter so that it doesn’t react too quickly when combined with an acid like buttermilk or yogurt–which would cause your pancakes to deflate before they’re cooked through.
Baking powder has been around since 1780 when British chemist Hennig Brand discovered potassium nitrate while trying to extract gold from human urine; he later figured out that this compound could be combined with flour for use as an ingredient in baking recipes because it would create air bubbles when heated up in liquid form!
pinch salt
Salt is a key ingredient in many recipes, and it can help you achieve a number of different goals. It’s used to enhance the flavor of food, reduce the amount of sugar needed in a recipe (which makes it healthier), preserve food, and improve texture.
1 egg, beaten
- Beat the egg with a fork until it is fluffy, light and airy.
- Beat the egg until it is light and frothy (but not too frothy).
- When you’re done beating, you should have an egg that’s ready to be put into your pancake batter!
1 cup milk, buttermilk, or yogurt (I used sour cream)
1 cup milk, buttermilk, or yogurt (I used sour cream)
- Milk: Any kind of cow’s milk will do here. I prefer whole milk for its rich flavor and creamy texture, but you can also use 2% or skim if that’s what you have on hand.
- Buttermilk: This is simply regular cultured dairy with a little extra butterfat added in so it doesn’t curdle when cooked at high temperatures like regular milk does–it makes an excellent addition to pancakes! You can make your own by adding some lemon juice to regular milk and letting it sit out overnight in the fridge–just be sure not to use raw eggs if you’re making this yourself! The best way is probably just buying some at the store though; they sell organic brands too if that’s important for whatever reason? Just make sure there’s no weird additives in there like carrageenan since those things aren’t good for humans either (although honestly who knows why they put them into things).
2 tablespoons melted butter or vegetable oil (I used coconut oil)
- 2 tablespoons melted butter or vegetable oil (I used coconut oil)
- 1/2 cup milk, half and half, or cream (I used almond milk)
- 2 eggs
2 ripe bananas, mashed on a fork until smooth, about 1 cup (I used frozen bananas and just mashed them in the food processor)
2 ripe bananas, mashed on a fork until smooth, about 1 cup (I used frozen bananas and just mashed them in the food processor)
Bananas are a good source of potassium. They can be used to sweeten pancakes or waffles, or even make banana bread! Bananas can also be frozen for later use in recipes like this one–just peel them before freezing so you don’t have to worry about any brown spots when you thaw them out.
These pancakes are fluffy, sweet and incredibly scrumptious.
These pancakes are fluffy, sweet and incredibly scrumptious.
These banana pancakes are so good that you won’t even need syrup or jam!
Conclusion
These pancakes are fluffy, sweet and incredibly scrumptious. They’re perfect for breakfast or brunch, but they also make a great dessert too! I hope you enjoy them as much as I do.
