Oh my goodness, you guys, let me tell you about my recent pancake adventure! I was craving something sweet and comforting, and these banana pancakes completely hit the spot. Seriously, the fluffy texture, the sweet banana flavor, and the creamy whipped cream topping...it was pure heaven! I'd been having a rough week—a stressful project at work and, to be honest, a little bit of a funk. But making these pancakes felt really therapeutic, like a little act of self-care. This recipe is so easy to follow, even on a bad day, that it reminded me of how much I love to cook! Plus, it helps get the kids involved too; they love to mash the bananas. I hope you feel the same when you try them!
This recipe is all about creating a quick and delicious breakfast or brunch treat that's both comforting and decadent. The fluffy texture of the pancakes is perfectly complemented by the sweetness of the ripe bananas and the creamy richness of the whipped cream. It's a simple recipe, perfect for busy mornings or lazy weekends. And don’t worry if you don’t have an electric mixer—you can easily make these with just a whisk; I did it that way for ages and they came out perfect!
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Small bowl
- Electric mixer (optional)
Banana Pancakes with Whipped Cream: Sweet Indulgence
These easy banana pancakes are fluffy, flavorful, and topped with a decadent whipped cream, making them the perfect sweet treat for any occasion. They're the best pancakes I've ever tasted!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, mash the bananas thoroughly with a fork until they're completely smooth. I like to leave a few small lumps for extra texture but it's up to you!
- Add the eggs to the mashed bananas and whisk until well combined. This step is crucial for creating a nice, fluffy batter.
- In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure to sift the dry ingredients for the best results and avoid lumps—I learned this the hard way when I first started baking!
- Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Don't overmix; a few lumps are okay. Overmixing leads to tough pancakes, and who wants that?!
- Stir in the milk (or milk alternative) until the batter is smooth. Add in any desired mix-ins, such as chocolate chips or nuts, at this point.
- Heat a lightly oiled nonstick skillet or griddle over medium heat. Once hot, pour 1/4 cup of batter onto the skillet for each pancake. Adjust the size according to your preference, though. I like mine big!
- Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes should look puffed up and feel firm to the touch. Flip gently using a spatula.
- Serve immediately with a dollop of whipped cream and your favorite toppings! I add some fresh blueberries and a drizzle of maple syrup. It’s simply heavenly!
📝 Notes
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Don't overmix the batter, or your pancakes will be tough.
- If the batter seems too thick, add a little more milk, a tablespoon at a time.
- You can use any kind of milk or milk alternative that you like.
- If your bananas aren't very ripe, you can add a little bit of honey or maple syrup to the batter to sweeten it up.
- Feel free to add chocolate chips, nuts, or other mix-ins to your pancakes!
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 8 g
Carbohydrates: 35g
Fiber: 3 g
Calcium: 25 mg
