Best 6 Banana Pancakes Wayans Recipes

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Tantalize your taste buds with our delightful collection of banana pancake recipes, offering a burst of flavor in every bite. From classic to unique variations, these recipes cater to every palate. Indulge in the timeless charm of our traditional banana pancakes, featuring a fluffy texture and a hint of sweetness from ripe bananas. For a protein-packed twist, try our hearty banana protein pancakes, perfect for a power-packed breakfast or post-workout snack. If you're craving a gluten-free option, our almond flour banana pancakes provide a delectable alternative with a nutty flavor. And for a delightful treat, our banana chocolate chip pancakes are sure to satisfy your sweet tooth with every indulgent bite. No matter your dietary preferences or culinary desires, our diverse range of banana pancake recipes guarantees an unforgettable breakfast or brunch experience.

Let's cook with our recipes!

BANANA PANCAKES



Banana Pancakes image

Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.

Provided by Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge

Categories     Breakfast & Brunch

Time 20m

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 14

1½ cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
½ teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 - 2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup
Sliced bananas
Confectioners' sugar (optional)

Steps:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
  • Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
  • Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
  • Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Nutrition Facts : ServingSize 2 pancakes (does not include maple syrup or toppings), Calories 278, Fat 12 g, Carbohydrate 35 g, Protein 7 g, SaturatedFat 6 g, Sugar 9 g, Fiber 1 g, Sodium 299 mg, Cholesterol 85 mg

BANANA PANCAKES, WAYAN'S RECIPE



Banana Pancakes, Wayan's Recipe image

Wayan was one of the chefs at our hotel in Bali. She was great at making these pancakes and happy to share the recipe.

Provided by JustJanS

Categories     Breakfast

Time 20m

Yield 4 pancakes

Number Of Ingredients 9

1 cup all-purpose flour, sifted
1 egg, lightly beaten
1/4 teaspoon salt
1 cup milk
4 tablespoons butter
4 bananas
lemon
sugar
ice cream

Steps:

  • Mix together the flour, egg, milk and salt thoroughly but gently.
  • Heat a crepe pan or shallow non-stick pan and add 1 tablespoon of butter.
  • Slice one banana lengthways and place in the pan.
  • Allow to cook and carameize (about 3 minutes).
  • Pour over a quarter of your batter, tilting the pan to get good coverage over your banana slices.
  • Cook the pancake over medium heat until holes appear and the top surface is dryish.
  • Flip, or turn over with a spatula, and cook a couple of minutes more.
  • Repeat 3 more times with remaining batter, butter and banans.
  • Serve with a wedge of lemon, sprinkled with sugar, and icecream if you wish.

BANANA PROTEIN PANCAKES



Banana Protein Pancakes image

These protein-rich pancakes require only a few ingredients and come together in no time. Using a super-ripe banana provides the most flavor and a natural sweetness. This style of pancake is typically made with two whole eggs per banana, but it can come across tasting strongly of egg. We found that using one whole egg and one egg white imparts the least amount of egg flavor but still gives all the structure needed to flip the pancakes. Feel free to swap the unflavored whey protein for your favorite protein powder.

Provided by Food Network Kitchen

Time 15m

Yield about eight 3-inch pancakes

Number Of Ingredients 8

1 large very ripe banana, mashed (about 1/2 cup)
2 tablespoons unflavored whey protein powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 large egg plus 1 egg white
Coconut oil, for brushing
Maple syrup, for serving

Steps:

  • Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
  • Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.

BANANA PANCAKES I



Banana Pancakes I image

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Provided by ADDEAN1

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  • Stir flour mixture into banana mixture; batter will be slightly lumpy.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g

EASY BANANA PANCAKES



Easy banana pancakes image

Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

Provided by Esther Clark

Categories     Breakfast, Brunch

Time 15m

Yield Makes 12 pancakes

Number Of Ingredients 10

350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
butter, for frying
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)

Steps:

  • Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
  • Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
  • Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium

BANANA PANCAKES RECIPE BY TASTY



Banana Pancakes Recipe by Tasty image

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • In a bowl, mash bananas.
  • Mix in the egg, then vanilla and cinnamon.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
  • Mash the bananas well. This will help to ensure that they are evenly distributed throughout the batter.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Use a hot griddle or frying pan. This will help to prevent the pancakes from sticking.
  • Cook the pancakes over medium heat. This will help to ensure that they are cooked through without burning.
  • Serve the pancakes with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

Banana pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for using up ripe bananas, and they can be customized with a variety of toppings. With just a few simple ingredients, you can have a stack of fluffy, flavorful banana pancakes on your table in no time.

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