There’s something about the combination of bananas and pancakes that just makes me happy. The fact that you can make them healthy or indulgent is just the icing on the cake (or pancake). These banana pancakes are great for breakfast, dessert, or even as a side dish. They’re also easy to make and customizable depending on your preferences—just swap out one or two ingredients for something else, such as adding chopped nuts or shredded coconut instead of chocolate chips. So if you want to try making some delicious banana pancakes at home but don’t know how to start from scratch, read on!
Basic Banana Pancakes
These are the basic ingredients for banana pancakes.
- Bananas: You’ll need one banana per pancake. Make sure they’re ripe, but not so much that they’re mushy or browning on the outside.
- Eggs: Two eggs should do it! If you want to make a larger batch, just double up everything else as well (except for flour).
- Milk: You can use any kind of milk here–cow’s milk, almond milk or soy milk all work great! Just make sure it’s unsweetened if possible because otherwise your pancakes will be really sweet and not very healthy at all! If using cow’s milk then I recommend using whole instead of 2%. This is just personal preference though so feel free change this according to yours 🙂
Coconut-Banana Pancakes With Lemon Syrup
- Add the coconut to the batter.
- Add lemon syrup to pancakes before cooking and serve on a plate with banana slices, if desired.
- Use a blender or food processor to blend up the banana and coconut until smooth (or use an immersion blender). You can also try mashing it by hand if you don’t have either of these gadgets at home!
- Use a spatula to spread the batter in your pan over medium heat until golden brown on both sides, then flip once more for good measure! Let cool slightly before serving with lemon syrup drizzled over top as desired!
Chocolate Hazelnut Banana Pancakes
- 1 banana
- 2 eggs
- 1/2 cup milk
- 2 tbsp hazelnuts, chopped (optional)
- 1/4 cup dark chocolate chips or chopped dark chocolate bar (optional)
- pinch of salt, baking powder and maple syrup to taste
Pumpkin Buttermilk Banana Pancake Muffins
- Pumpkin puree
- Buttermilk
- Bananas, mashed (about 1/2 cup)
- Cinnamon, nutmeg and ginger to taste (I used 1 tsp of each)
- Flour, baking soda and salt to taste (I used 2 cups flour plus a pinch of salt)
In a large bowl combine all ingredients until just combined. Pour into muffin tins lined with paper liners or greased well with butter or oil spray. Bake at 350 degrees for 20 minutes or until edges are browned and toothpick inserted comes out clean.
Orange-Almond Banana Pancakes
These pancakes are the perfect way to kick off your day. They’re packed with nutrients and flavor, and they are so easy to make that you’ll be wanting to make them again and again.
Ingredients:
- 1 cup all-purpose flour (or whole wheat pastry flour)
- 2 tablespoons light brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
