French Banana Pancakes
Elevate your breakfast routine with these irresistibly delicate and flavorful French Banana Pancakes, a delightful twist on classic crêpes. Made with a velvety batter of ripe mashed bananas, rich whole milk, and a hint of vanilla, these pancakes offer a luscious, naturally sweet flavor that sets them apart. The thin, golden-brown pancakes cook to perfection in mere minutes, achieving a tender texture that effortlessly melts in your mouth. Topped with a dusting of powdered sugar and your choice of drizzled maple syrup or decadent chocolate sauce, they make a show-stopping brunch centerpiece or an indulgent dessert option. This quick and easy recipe comes together in just 35 minutes, creating 4 generous servings that are sure to impress. Perfect for banana lovers, these pancakes are a must-try for anyone seeking a fusion of French sophistication and comforting sweetness.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 2 large Eggs
- 1.25 cups Whole milk
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 2 medium Ripe bananas (mashed)
- 1 tablespoon Butter (for greasing the pan)
- 1 tablespoon Powdered sugar (optional, for garnish)
- 2 tablespoons Maple syrup or chocolate sauce (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
In a separate large mixing bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, whisking continuously to form a smooth batter.
Fold in the mashed bananas until fully incorporated, ensuring there are no large lumps.
Cover the batter and let it rest for 10 minutes to allow the flour to hydrate.
Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter into the pan, tilting and swirling to spread it into a thin, even layer.
Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the pancake with a spatula and cook for another 30-60 seconds on the other side.
Transfer the cooked pancake to a plate and repeat with the remaining batter, greasing the pan as needed.
Serve the French banana pancakes warm, dusted with powdered sugar and drizzled with maple syrup or chocolate sauce, if desired.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 95.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 457 mg | 35% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
