Are you ready to elevate your breakfast game with a zesty twist? These Banana and Lemon Pancakes are not just your average flapjacks; they are a delightful fusion of sweet and tangy flavors that will tantalize your taste buds! Imagine fluffy pancakes infused with the natural sweetness of ripe bananas and the refreshing zing of lemon, all topped off with your favorite syrup or whipped cream. Perfect for a weekend brunch or a special breakfast treat, this recipe is quick and easy, taking just 25 minutes from start to finish. Dive into this culinary adventure and discover how to create a stack of pancakes that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 ripe banana, mashed
- 1 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg
Instructions
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate medium bowl, mash the ripe banana thoroughly with a fork until it becomes a smooth, creamy consistency.
- Add the milk, lemon juice, lemon zest, and egg to the mashed banana. Whisk these wet ingredients together until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and gently fold them together. Mix until just combined - do not overmix, as this can make the pancakes tough. Some small lumps are perfectly acceptable.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet, leaving space between each pancake.
- Cook until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm.
- Repeat the cooking process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional sliced bananas, a sprinkle of lemon zest, maple syrup, or a dollop of whipped cream.
Tips
- Choose the Right Banana: For the best flavor, use a ripe banana that has plenty of brown spots. The riper the banana, the sweeter your pancakes will be!
- Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough pancakes, so embrace those small lumps!
- Rest the Batter: Allowing the batter to rest for 5 minutes helps the flour absorb the liquid and gives the baking powder time to activate, leading to fluffier pancakes.
- Perfect Cooking Temperature: Make sure your skillet is heated to medium. If it's too hot, the pancakes will burn on the outside while remaining raw on the inside.
- Keep Them Warm: As you cook the pancakes, keep the finished ones warm by covering them with a clean kitchen towel on a plate. This ensures they stay fluffy and delicious until serving.
- Customize Your Toppings: Feel free to get creative with your toppings! Try adding sliced bananas, a sprinkle of lemon zest, or even a drizzle of honey for an extra touch of sweetness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 45mg
