Recipe by TINKERTHINKER
"This is an easy recipe that calls for ingredients you probably already have. Kids love them!"
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sifted all-purpose flour
ripe bananas, mashed
ripe banana, sliced
maple syrup, warmed - or to taste
Nice texture and banana flavor, it made for a wonderful breakfast. Thanks for sharing!
Making this the first time, the batter was really too liquidy. I had to start over. The second time, I cut out two eggs and threw the remaining egg in my blender with the milk, vegetable oil and the two overripe bananas and pureed them until they were uniform. I poured the wet ingredients into a mixing bowl, then folded in the dry ingredients (cutting back the baking powder to two teaspoons instead of two tablespoons) and the chopped banana. Second time around, I had a much better result. The pancakes were good but noone really liked the banana chunks. I would make these again with my changes and omit the chopped banana.
I followed the recipe exactly and these never solidified into pancakes. Then I tried sauteeing them and putting syrup on them, but they tasted of baking powder. I think perhaps there was way too much baking powder in the recipe. Was very disappointed.
I never ever thought of banana pancakes!
I really likes these pancakes, but I tweaked them a bit. I used two tablespoons of baking powder and used melted margarine instead of oil. I also swirled in a cinnamon streusel mixture. So good though, very fluffy!
Way too much baking powder in this recipe. Needs to be cut down to 1-2 TBSP. 3 TBSP for 1 cup of flour is overpowering.
ON POINT for Mother's Day breakfast. FYI 6 serving=14-16 pancakes when 1/4 cup portions per the instructions is used. Make sure to use really ripe and soft bananas so when mashed and whipped with fork, it has soupy oatmeal consistency, with some chunks but not any big pieces that would mess up the batter and make pancakes doughy. I also added a little vanilla and nutmeg. I used a whisk on the batter BEFORE adding the bananas to smooth it out and kept whisking as I added bananas until everything was completely mixed together. I don't have a griddle so I used a non-stick skillet brushed with veggie oil. Make sure you keep the pancakes warm until you are done/ready to serve. I placed mine in the oven on an oven safe platter and covered with aluminum foil so they wouldn't dry out and so that they could bake a little because the first one I tried looked and tasted a little doughy, but leaving them in the oven on the "warm" setting (170 deg. w/my oven) bakes them a little and gets rid of the doughy taste and look. When I tried the first one off the skillet it didn't have the sweetness I was expecting and I almost added some brown sugar to the rest of the batter but decided not to and was glad I didn't because once I added the warm maple syrup I got the right amount of sweetness I was looking for. My neighbor has a bird appetite and devoured the 3 I gave her. I would have gotten her more if she was at home instead of a nursing home and I had time to go back before church.
Great recipe. Pancakes came out really fluffy. I added some brown sugar to add a little more sweetness along with about a teaspoon of cinnamon and 1/4 of nutmeg.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Pancakes the Easy Way
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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