{Fluffy} Honey Banana Pancakes: These thick pancakes are light, fluffy, and filled with tons of honey banana flavor! Breakfast of champions.
For all of you breakfast people out there, I dedicate this recipe to you! For all of you non-breakfast people out there, I also dedicate this recipe to you, because these pancakes make breakfast worth having.
Seriously.
So, my sophomore year of high school, I decided it would be a great idea to join the cross-country team. Most of my friends were on the team, I could run (that’s important, right?), and I knew it would be great conditioning for soccer season. Practically speaking, it was a great idea.
But practicality will only take you so far, and soon your legs and lungs will have to take you the rest of the way, which was often 10 mile runs five days a week in 100 degree weather (with 6am meets on Saturdays). Honestly, why does cross-country have to be an August/September sport?
What a naive 15 year old I was, thinking cross-country would be fun and all. Apart from the nice tan I got, there was nothing about the sport itself I liked. But, it did teach me some valuable lessons.
Four of them, to be exact.
1. I like running–I do–but I do not like running for sport. I find no joy in running for a specific time. None.
2. I am not a morning workout person. If I have to be out of bed before the sun is up, it is most definitely not to do cardio.
3. Carbs make life worth living.
There is nothing like a steaming plate of pancakes, hash browns, and scrambled eggs after a particularly brutal cross-country meet.
4. Above all, cross-country taught me to love breakfast.
And these pancakes are no exception. Honey and bananas were made for each other, and these pancakes were made for anyone who loves comfort food carbs as much as I do.
- 2 cups all-purpose flour
- 1 Tbsp corn starch
- 2 Tbsp light brown sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 1/4 cups milk I used 2%
- 1 egg beaten
- 2 Tbsp vegetable oil
- 2 Tbsp honey
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 cup mashed bananas (about 2 medium-large bananas)
- Sliced Bananas
- Syrup
- Butter
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Preheat griddle or pan over medium-low heat, greasing with cooking spray or butter.
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In a bowl, mix together flour, corn starch, brown sugar, baking powder, salt, and cinnamon.
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In a separate bowl, mix together milk, egg, vegetable oil, honey, vanilla extract, almond extract, and mashed bananas.
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Mix the wet ingredients with the dry ingredients, and mix until just combined. The batter will be lumpy from the mashed bananas.
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Pour about 1/4 cup of batter onto the griddle, and cook over med-low heat. Once bubbles begin to form and burst in the batter, flip the pancake over and cook for about 1-2 more minutes, or until the underside is golden brown.
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Repeat for all of the batter.
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Enjoy with bananas, butter, and syrup!
Check out some other breakfast recipes:
Nora @ Savory Nothings says
I can SO relate to the morning workout thing – just not going to happen with me! And breakfast is basically the best meal of the day so I’m all over these gorgeous, gorgeous pancakes!
Michelle says
Thanks, Nora!
Ali @ Home & Plate says
I have lots of pancake lovers in my house and this recipe looks delicious. Definitely the breakfast of champions.
Michelle says
Thanks, Ali!
Gayle @ Pumpkin 'N Spice says
Oh these pancakes are just calling my name, Michelle! I love how fluffy they are. And anything with bananas is a winner in my book. Love these! Pinned!
Michelle says
Thanks, Gayle!
Ashley | The Recipe Rebel says
Oh, how I absolutely HATE to run! I do love soccer though! And pancakes 🙂
Michelle says
Haha! Thanks, Ashley!
Mariah @ Mariah's Pleasing Plates says
Haha I agree with you on all 4 counts. I do not like working out in the morning or running for sport. And I really LOVE carbs! 😉
This looks like my favorite kind of breakfast! Pinned!
Michelle says
Thanks, Mariah! 🙂
Beth says
I would LOVE a batch of these to appear on my kitchen table in the morning!
Michelle says
Thanks, Beth!
Roxana says
I think this is going to be a new family favorite!
Michelle says
Thanks, Roxana!
Meg @ The Housewife in Training Files says
I was definintely one of those crazies that loved cross country! I found a thrill in running and competing but that has completely changed now! I enjoy running for fun and its mostly doing HIIT running rather than long distance. And I have to say, pancakes will always make me think of carb loading for races!
Michelle says
Me too! The best part of the season for me was having the excuse to eat carbs in excess, haha! Thanks, Meg!
Stacey @ Bake.Eat.Repeat. says
These pancakes look delicious! They’re so fluffy, and banana pancakes are always such a treat.
Michelle says
Thanks, Stacey!
Kate @ Diethood says
LOL!! I was on the track team (because my friends…duh) my freshman year and I just wanted to dieeee! I didn’t wanna tell anyone that I hated it and all that I wanted at 6 am on a Saturday was bacon! OR, had I known about these gorgeous pancakes, I would have wanted them instead of bacon. OR, these pancakes + my bacon! Now I’m hungry…
Michelle says
Haha, Kate! I am so with you–bacon at 6am is a waaaay better idea!
Andi @ The Weary Chef says
I am not a runner, but I would run to table if these pancakes were being served. They look delicious!!
Michelle says
Haha, thanks Andi! 🙂
Wen says
Curious as to why there’s corn starch in this recipe? This is the first time I’ve ever seen it in a pancake recipe before! How will it affect the pancake if I leave it out? Thanks!
Michelle says
Hi, Wen! You can definitely leave the cornstarch out if you do not have it on hand. I add cornstarch because it helps add a tender and light texture to the pancakes. Cornstarch mixed with all-purpose flour often yields a similar texture as cake flour, which has a really light, airy texture. Since I almost never have cake flour on hand, I often add cornstarch to my all-purpose flour to get that same light and fluffy texture! 🙂