Banana Pancake Stacks
15min
15min
5
420
Chef's Note
For extra fluffy pancakes, let the batter rest for 10 minutes instead of 5. This allows the gluten to relax and the baking powder to activate fully. If cooking for younger children, consider making smaller, silver-dollar sized pancakes that are easier for little hands to manage. You can also customize each child's stack with their favorite toppings!
Tags
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 cups milk
2 large eggs
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
3 tablespoons unsalted butter, melted
as needed cooking spray or additional butter
1/2 cup maple syrup
2 medium fresh bananas, sliced
1 cup whipped cream
1/2 cup chopped walnuts (optional)
Instructions
- 1
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 3 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon.
- 2
In a separate bowl, whisk together 2 cups of milk, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
- 3
Add the mashed bananas (from 3 medium bananas) to the wet ingredients and mix well.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay - do not overmix.
- 5
Fold in 3 tablespoons of melted butter until incorporated.
- 6
Let the batter rest for 5 minutes while you heat a large non-stick skillet or griddle over medium heat.
- 7
Lightly grease the skillet with cooking spray or a small amount of butter.
- 8
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 9
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a plate and keep warm.
- 10
Repeat with the remaining batter, adjusting heat as necessary to prevent burning.
- 11
To assemble each stack, place one pancake on a plate, drizzle with a small amount of maple syrup, add a few banana slices, and repeat layering with 2-3 more pancakes.
- 12
Top each stack with a dollop of whipped cream, a few more banana slices, a sprinkle of chopped walnuts (if using), and a final drizzle of maple syrup.
Nutrition Information (per serving)
420
10g
65g
15g
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