Banana Pancakes Fluffy Breakfast (Ready-to-Print Version)

Light banana pancakes with sweet glaze and nuts, perfect for an indulgent breakfast or brunch treat.

# What You’ll Need:

→ Batter

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/4 cup granulated sugar
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon light brown sugar
07 - 1/4 teaspoon ground nutmeg
08 - 2/3 cup whole milk
09 - 1 tablespoon pure vanilla extract
10 - 3 large overripe bananas, mashed
11 - 2 tablespoons unsalted butter, melted

→ Toppings and Glaze

12 - 1/2 cup maple syrup
13 - 1/2 cup powdered sugar
14 - 1 teaspoon vanilla extract
15 - Chopped pecans, for garnish (optional)

# Step-by-Step Guide:

01 - Preheat a non-stick skillet over medium-low heat until hot.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, brown sugar, and nutmeg until evenly blended.
03 - Pour in the milk and vanilla extract. Stir gently until the dry mixture is just moistened; batter will be thick.
04 - Fold in the mashed bananas and melted butter. Mix until a smooth, cohesive batter forms, avoiding overmixing.
05 - Lightly coat the preheated skillet with cooking spray. Spoon approximately 1/3 cup of batter onto the center. Cook for 1 to 3 minutes until bubbles appear on the surface and the underside turns golden brown, then flip and cook for an additional 1 to 2 minutes.
06 - Continue portioning and cooking pancakes in batches until all batter is used. Expect to yield about 8 pancakes.
07 - In a separate bowl, whisk together maple syrup, powdered sugar, and vanilla extract until a smooth glaze forms.
08 - Plate the warm pancakes. Drizzle generously with vanilla maple glaze and garnish with chopped pecans if desired. Serve immediately.

# Handy Tips:

01 - For the fluffiest pancakes, use very ripe bananas and allow the batter to rest for five minutes before cooking.
02 - Avoid overmixing to ensure a tender, airy crumb.
03 - Monitor skillet heat to prevent uneven browning; adjust as necessary.
04 - Store leftovers in an airtight container refrigerated for up to three days, or freeze up to two months.

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