Golden Brunch Banana Pancakes

Fluffy, golden pancakes infused with ripe banana and a hint of vanilla, topped with warm maple syrup for the perfect weekend brunch treat.

I love making these pancakes on slow weekend mornings when the house smells like vanilla and bananas.

Ingredients

• Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
• Wet Ingredients: 2 large ripe bananas mashed, 1 cup (240 ml) whole milk, 2 large eggs, 3 tablespoons (45 g) unsalted butter melted (plus extra for cooking), 1 teaspoon vanilla extract
• To Serve: 1/2 cup (120 ml) pure maple syrup warmed, 1 banana sliced, Optional chopped toasted pecans or walnuts

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Step 1:

In a large bowl whisk together the flour sugar baking powder baking soda and salt.

Step 2:

In a separate bowl combine the mashed bananas milk eggs melted butter and vanilla extract. Whisk until smooth.

Step 3:

Pour the wet ingredients into the dry mixture. Stir gently until just combined do not overmix (a few lumps are fine).

Step 4:

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.

Step 5:

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set 2 3 minutes.

Step 6:

Flip pancakes and cook for another 1 2 minutes until golden brown and cooked through. Adjust heat as needed.

Step 7:

Keep cooked pancakes warm while finishing the batch.

Step 8:

Serve stacked with sliced banana a drizzle of warm maple syrup and optional toasted nuts.

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

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These pancakes always bring smiles to our family brunch table every weekend.

Notes

For fluffier pancakes let the batter rest for 5 10 minutes before cooking. Substitute whole wheat flour for half the flour for extra fiber. Add a pinch of cinnamon or nutmeg for additional flavor. Pair with a light sparkling wine or fresh orange juice for brunch.

Required Tools

Mixing bowls Whisk Measuring cups and spoons Nonstick skillet or griddle Spatula

Allergen Information

Contains Wheat (gluten) eggs milk butter (dairy). Tree nuts if using optional pecans walnuts. Check labels for possible traces of allergens in ingredients.

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Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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Enjoy your golden brunch pancakes with a warm maple drizzle and fresh fruit for the perfect start to any weekend.

Recipe FAQs

→ How can I make the pancakes fluffier?

Allow the batter to rest for 5–10 minutes before cooking. This resting time helps the gluten relax and the leavening agents activate, resulting in fluffier pancakes.

→ Can I substitute whole wheat flour?

Yes, you can replace half of the all-purpose flour with whole wheat flour to add more fiber and a nuttier flavor.

→ What is the best way to cook pancakes evenly?

Use a nonstick skillet or griddle preheated over medium heat and lightly greased with butter. Pour batter evenly and cook until bubbles appear and edges are set before flipping.

→ Are there any suggested flavor additions?

A pinch of cinnamon or nutmeg can be added to the batter to enhance warmth and depth of flavor.

→ What pairs well as a beverage with these pancakes?

Light sparkling wine or fresh orange juice complements the sweet and warm flavors for an ideal brunch pairing.