Fluffy Banana Pancakes with Maple Syrup (Nana Beth's)
These banana pancakes are the sort of morning that hugs you from the inside: warm, soft, and smelling of butter and cinnamon. I've made them for sleepy school mornings, lazy Sunday visitors, and for children who needed a little cheering up after a rough night. This little recipe has been in my kitchen for decades. I can still see my own children, small feet pattering by the stove, waiting to catch the edge of a pancake that fell just a little too close to the pan. We used to mash those bananas with a fork while telling secrets. Later, when grandchildren came along, those same mashed bananas became the golden thread that tied generations together. Every time the batter sizzles, I remember their wide-eyed delight and that makes my heart full. I keep coming back to these pancakes because they are forgiving and loving—just like any good breakfast should be. The bananas keep them tender, the little touch of cinnamon makes the air cozy, and maple syrup is simply the polite way to crown them. You don't need fancy tools or anything fussy; you only need a warm pan, simple pantry staples, and a willingness to share what you make. So let's make a batch together, slowly and kindly. Don't you fret if your first one isn't perfectly round—mine rarely were. What matters is the warmth you put into the mixing bowl and the memories you build when you share them. You can do this, my dear. I know you can.
Ingredients
- 1.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoon Granulated sugar
- 0.5 teaspoon Ground cinnamon
- 1 cup Milk (whole or 2%)
- 2 large Large eggs
- 2 medium Ripe bananas (mashed)
- 2 tablespoon Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Pure maple syrup
- 1 medium Additional banana, sliced (optional)
- 2 tablespoon Butter for serving
- 1 tablespoon Neutral oil or butter for the pan
Instructions
First, let's make a little nest for our dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Take your time—whisk until everything looks evenly mixed. It should smell faintly sweet and a little spicy, and that's your first warm hello to the breakfast.
Now we'll tend to the wet things. In another bowl, mash your ripe bananas with a fork until they are soft and a bit lumpy—just like a cozy blanket. Add the milk, eggs, melted butter, and vanilla. Gently whisk until everything is combined. Your batter will look glossy and fragrant; pause for a moment and breathe in that lovely, homey scent.
Pour the wet mixture into the dry ingredients. With a wooden spoon or spatula, stir just until the flour disappears. There will be some small lumps from the banana and that's perfectly alright—don't overmix, dear. If your batter seems a touch thick, let it rest for two minutes; the flour will relax and the bubbles will start forming.
Heat a nonstick skillet or griddle over medium-low heat and brush on a little oil or butter. This gentle heat is the secret to fluffy pancakes—too hot and they'll brown too quickly in the middle. To test, sprinkle a few drops of water: they should dance and sizzle softly.
Spoon about 1/4 cup of batter per pancake onto the pan. You'll see tiny bubbles form on the surface—oh, that joyful little sign! After 2 to 3 minutes, when the edges look set and the bubbles begin to hold, carefully flip. Cook another 1 to 2 minutes until the second side is golden and the center bounces back when you press it gently.
Stack the pancakes on a warm plate and keep them covered with a clean tea towel while you finish the rest. This keeps them tender and soft, just like a warm little stack of love. If you like, tuck a pat of butter in between the layers so it melts into every fold.
Serve with a drizzle of pure maple syrup, extra sliced banana, and a little more butter if your heart desires. Sit down together, and don't rush the first bite. Listen to the stories that come out over the table—those are the real breakfast jewels.
Cooking Tips
- 💡Nana's Little Notes: If your batter looks too thick to pour, add a tablespoon of milk at a time until it loosens. It should flow slowly but hold shape.
- 💡If your pancakes are turning brown too fast on the outside and raw in the middle, lower the heat. Patience makes them tender and fluffy.
- 💡For extra flavor, sprinkle a pinch of nutmeg or swap half the white sugar for brown sugar—my grandchildren adored that little caramel whisper.
- 💡If you want to freeze extras, cool completely, layer with parchment, and freeze in a zip bag. Reheat gently in a toaster or low oven.
- 💡Don't worry if your first pancake is odd-shaped—it's usually the tester. I always eat mine with a little extra syrup.
Nutritional Information
Per serving
My dear, remember that cooking is a love language. These pancakes are more than a recipe; they're a way to wrap your family in warmth and simple joy. When you make them, you're carrying forward a small tradition—one that will feel familiar and kind for years to come. Be gentle with yourself in the kitchen, take your time, and let the soft rhythm of stirring and flipping soothe you. Enjoy every bite, and be good to yourself and those you feed.
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