Banana Pancakes Recipe With Pancake Mix
Hey there, pancake lovers! So, I’ve got this banana pancakes recipe I whip up every time I’m craving something that feels both homemade and quick (two things that don’t always go hand in hand, right?). I remember the first time I made these, the kitchen was, let’s say, a banana-splosion—but totally worth it!
Why You’re Gonna Love This
I make this when I need a quick breakfast that feels a bit special—like on those lazy Sunday mornings when you don’t wanna venture outside. My family goes crazy for this because it’s got the comforting vibe of pancakes with the sweet twist of bananas. Plus, when you’re using pancake mix, it’s a breeze (though, I once forgot to add eggs—yikes!).
What You’ll Need
- 2 ripe bananas, mashed (I sometimes use them a bit overripe—makes them sweeter!)
- 1 cup pancake mix (my grandma swore by Brand X, but honestly, any will do)
- 3/4 cup milk (or almond milk if you’re feeling fancy)
- 1 egg (or a flax egg for my vegan pals)
- A handful of chocolate chips (optional, but why not?)
How to Throw These Together
- In a bowl, mash those bananas like they’re your last hope for breakfast (I often sneak a taste here!).
- Add the pancake mix, milk, and egg. Stir it all up—doesn’t have to be perfect, lumps are cool.
- If you’re a choco-lover, toss in those chips. If not, skip to the next step!
- Heat a skillet over medium heat. A bit of butter or oil does wonders here.
- Pour batter into the skillet. Wait until bubbles form and pop on the surface, then flip (don’t worry if the first one is wonky—it always is!).
What I’ve Figured Out
So, I’ve learned the hard way that adding too many chocolate chips makes flipping a challenge. Also, using slightly browned butter can give a nutty edge to the pancakes, which is delish.
Fun Tweaks to Try
Once, I tried adding some peanut butter to the mix—it was a bit of a disaster as it didn’t cook through. But cinnamon? Now that’s a winner! Just a sprinkle adds warmth.
Gear You Need
A non-stick skillet is your best friend here! If you don’t have one, just use a regular pan with a good smear of butter. And if all else fails, a griddle works too.
Keeping Them Fresh (or Trying To)
You can store these in an airtight container for a day or two, but honestly, they rarely last until lunchtime around here!
How We Love to Serve ‘Em
We usually pile them up with extra banana slices and a drizzle of maple syrup. Sometimes, a dollop of whipped cream sneaks in there.
My Tried and True Tips
I once thought I could rush the batter by cranking up the heat—don’t do it! Low and slow makes them perfect. Also, if you can, let the batter rest for a few minutes before cooking—it helps.
Answering Your Questions
Can I use water instead of milk? Sure, but it’ll be less creamy. I think milk (or a milk substitute) makes them richer.
Do they freeze well? They do! Just layer parchment between them and pop ’em in a bag. When you’re ready, microwave for a quick breakfast fix.
Why are my pancakes tough? Oh, overmixing is usually the culprit. It’s tempting, but less is more here!
