Best 3 My Kids Favorite Banana Pancakes Recipes

Indulge in a delightful breakfast or brunch experience with our collection of fluffy and flavorful banana pancake recipes. These easy-to-make pancakes are packed with delicious banana flavor and are perfect for any occasion. From classic and simple banana pancakes to unique variations like chocolate chip banana pancakes, cinnamon swirl banana pancakes, and even gluten-free banana pancakes, we have something for everyone. Each recipe is carefully crafted to ensure perfect texture and taste, and we provide step-by-step instructions to guide you through the process. Whether you're a seasoned pancake maker or a beginner in the kitchen, our recipes will help you create a stack of mouthwatering banana pancakes that will satisfy your cravings. So gather your ingredients, preheat your griddle, and let's embark on a culinary journey that celebrates the goodness of bananas in pancake form.

Let's cook with our recipes!

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

Ingredients

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

MY KIDS' FAVORITE BANANA PANCAKES

My Kids' Favorite Banana Pancakes image

Provided by Debra Ponzek

Categories Milk/Cream Fruit Breakfast Brunch Kid-Friendly Banana Pecan Spring Pan-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes eighteen 4-inch pancakes

Number Of Ingredients 10

Ingredients

2 large eggs
2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup diced bananas (2 large)
1/2 cup finely chopped pecans
Nonstick cooking spray or 2 tablespoons unsalted butter

Steps:

In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
In a small bowl, mix the flour, sugar, baking soda, and salt together.
Add the dry ingredients to the wet ingredients, stirring until just combined - don't worry if there are a few lumps. Stir in the bananas and pecans.
Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.

BANANA BLUEBERRY PANCAKES

Banana Blueberry Pancakes image

This blueberry pancakes recipe is a favorite in our home. My kids don't even realize how healthy it is! -Kelly Reinicke, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 14 pancakes.

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1-1/4 cups fat-free milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
Optional: Maple syrup and sliced bananas

Steps:

In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 41g carbohydrate (19g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic exchanges

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.
Cook the pancakes over medium heat. This will help to prevent them from burning.
Serve the pancakes immediately. Pancakes are best when served fresh and warm.

Conclusion:

These banana pancakes are a delicious and easy-to-make breakfast that your kids will love. They are perfect for a quick and easy weekday breakfast or a special weekend brunch. With just a few simple ingredients, you can have a stack of fluffy, golden brown pancakes on the table in no time. So next time you're looking for a kid-friendly breakfast recipe, give these banana pancakes a try.