Description
These fluffy baked banana pancakes offer a delicious twist on the classic skillet pancakes by combining ripe bananas and a light, airy batter baked to golden perfection in the oven. Perfect for a comforting breakfast or brunch, they are easy to make and come out moist and flavorful with the subtle sweetness of bananas and vanilla.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ripe bananas, mashed
- 1/4 cup melted butter
Additional
- Cooking spray or additional melted butter for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a baking dish or an oven-safe skillet thoroughly with cooking spray or melted butter to ensure the pancakes don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Mix Batter: Add the wet ingredients to the dry ingredients and gently stir until just combined; be careful not to overmix to keep the batter fluffy and light.
- Add Bananas and Butter: Fold the mashed ripe bananas and melted butter into the batter until evenly incorporated, providing moisture and rich flavor.
- Transfer to Baking Dish: Pour the pancake batter into the prepared baking dish or skillet, smoothing the surface evenly to ensure uniform baking.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the pancakes are golden on top and a toothpick inserted in the center comes out clean.
- Serve: Let the baked banana pancakes cool slightly before cutting into squares or wedges. Serve warm with toppings such as maple syrup, fresh fruit, or whipped cream for extra indulgence.
Notes
- Do not overmix the batter to maintain fluffiness and tenderness.
- Use ripe bananas for natural sweetness and better flavor.
- If desired, sprinkle chopped nuts or chocolate chips into the batter before baking for added texture.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven or microwave.
- This recipe can be doubled for larger groups; use a bigger baking dish and extend baking time accordingly.