Origin Banana Pancakes the Easy Way

Banana pancakes have long been a favorite in home kitchens, especially in places where ripe bananas are a staple. This easy recipe keeps things simple but lets the bananas shine as the star ingredient.

Why You’ll Love This Recipe

You don’t need fancy ingredients or complicated steps to make delicious banana pancakes. They’re naturally sweet, soft, and super quick to whip up. Plus, using bananas adds moisture and a lovely flavor boost—no extra sugar needed if you like them a bit healthier.

Also Read : Cornbread Salad

Banana Pancakes the Easy Way

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

322

kcal

Ingredients

• 1 cup all-purpose flour

• 1 tbsp sugar (optional)

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1 cup mashed ripe bananas (about 2 medium)

• 1 cup milk

• 1 large egg

• 2 tbsp melted butter or oil

• 1 tsp vanilla extract (optional)

Directions

• Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Combine wet ingredients: In another bowl, mix mashed bananas, milk, egg, melted butter, and vanilla.
• Make the batter: Pour the wet mixture into the dry and gently stir until just combined. Some lumps are okay—don’t overmix!
• Cook pancakes: Heat a greased skillet or griddle over medium heat. Pour about ¼ cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden on both sides.
• Serve: Stack them high and enjoy with syrup, fresh fruit, or a sprinkle of nuts.

Notes

• For extra flavor, add a pinch of cinnamon or nutmeg to the dry mix.
• If the batter is too thick, add a splash more milk to loosen it up.
• These pancakes freeze well—just warm them up in the toaster or microwave.
• Try adding chocolate chips or chopped nuts for a fun twist.

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Origin Lemon Poppy Seed Pancakes

Inspired by the beloved lemon poppy seed muffin, this pancake version brings together the tangy charm of lemon with the satisfying texture of poppy seeds, perfect for a brunch-worthy breakfast or weekend treat.

What I Love About This Recipe

They’re soft, citrusy, and subtly sweet with a bit of texture from the poppy seeds — and they smell absolutely amazing while cooking. It’s like sunshine on a plate and pairs perfectly with fresh berries or a drizzle of maple syrup!

Also Read : Pickle Marinated Cheese

Lemon Poppy Seed Pancakes

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

130

kcal

Ingredients

• 1 cup all-purpose flour

• 1 tbsp poppy seeds

• 1 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup buttermilk

• 1 large egg

• 2 tbsp melted butter (plus more for cooking)

• 1 tbsp lemon zest (about 1 lemon)

• 2 tbsp fresh lemon juice

Directions

• In a large bowl, whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together buttermilk, egg, melted butter, lemon zest, and lemon juice.
• Pour the wet ingredients into the dry and stir gently until just combined — do not overmix.
• Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
• Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.

Notes

• For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
• You can substitute plain yogurt or milk with a splash of vinegar for buttermilk.
• Great with a dollop of lemon curd or a dusting of powdered sugar.

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