Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy Banana Pancakes with Maple Banana Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 41 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These fluffy banana pancakes are made with a simple pancake mix enhanced with mashed bananas, baking powder, and cinnamon for extra flavor and lift. The batter is lightened by folding in whipped egg whites, resulting in tender, airy pancakes. Served with a warm maple banana topping, these pancakes offer a delicious breakfast treat with natural sweetness and a hint of spice.

Ingredients

Banana Pancakes

  • 2 cups pancake mix (regular Bisquick, Heart Smart Bisquick, or “just add water” pancake mix)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 cup mashed banana (about 2 medium bananas)
  • ¾ cup milk
  • 1-2 tablespoons butter or oil (to coat the pan between batches)

Maple Banana Topping

  • 1 teaspoon butter or oil
  • 2 bananas
  • 2 tablespoons maple syrup, plus more for serving
  • Dash of cinnamon
  • Dash of salt

Instructions

  1. Mix dry ingredients. In a large bowl, whisk together the pancake mix, baking powder, and cinnamon. Push the mixture to the sides of the bowl making a well in the center.
  2. Separate eggs. Separate the eggs, placing the whites into a small bowl and the yolks into the well in the dry ingredients.
  3. Whip egg whites. Beat the egg whites until soft peaks form, then set aside.
  4. Combine wet ingredients. Add the mashed banana and milk to the well with the yolks. Whisk the wet ingredients gently, then combine with the dry ingredients until just combined. Some lumps are fine; do not overmix.
  5. Fold in egg whites. Using a spatula, carefully fold the whipped egg whites into the batter until just incorporated. Let the batter rest for 5-10 minutes.
  6. Heat the pan. Preheat a cast iron skillet or nonstick pan over medium-low to medium heat until a sprinkle of water sizzles on contact.
  7. Prepare the cooking surface. Use a folded paper towel or pastry brush to lightly coat the pan with butter or oil. Repeat between batches, wiping out residue to prevent burning.
  8. Cook pancakes. Using a ⅓ cup measuring cup, drop batter onto the pan. Cook until edges are dry and bubbles appear and pop on the surface, about 2-4 minutes, then flip and cook the second side for 1-2 minutes until golden and cooked through.
  9. Make maple banana topping. Warm a nonstick skillet over medium heat and melt the butter. Slice bananas into ½ to ¾ inch slices and add them to the pan with maple syrup, cinnamon, and salt. Cook a few minutes on each side until golden brown. Serve warm.
  10. Serve. Plate the pancakes and top with warm maple bananas and extra maple syrup as desired.

Notes

  • Check the center for doneness by inserting a toothpick—if it comes out clean, the pancake is done.
  • Adjust heat to avoid over-browning; bananas can cause faster browning due to their natural sugars.
  • Wipe the pan between batches to prevent burnt residue affecting flavor and cooking.
  • Flip pancakes only once to keep centers fluffy and puffy.
  • Keep cooked pancakes warm in a 200°F oven on a baking sheet or platter until serving.
  • This recipe makes approximately nine 5-inch pancakes.

Find it online: https://emilysplate.com/fluffy-banana-pancakes-with-maple-banana-topping-recipe/