Gingerbread Banana Pancakes

These 20-minute gingerbread banana pancakes are the perfect quick, simple breakfast, snack, or dessert recipe.

If you love a cozy breakfast, the gingerbread spices and sweet banana in this recipe create a comforting, festive treat perfect for chilly mornings.

Made with simple ingredients, they’re a filling breakfast that feels indulgent but is packed with nutrients.

Recipe

Serves 2

Ingredients

·       1 ripe banana, mashed

·       1 egg

·       ¾ cup milk (any flavor)

·       1 tsp vanilla extract

·       1 tsp molasses

·       1 cup all-purpose flour (or whole wheat flour)

·       1 tsp baking powder

·       ½ teaspoon baking soda

·       1 tsp ground cinnamon

·       ½ tsp ground ginger

·       ¼ tsp ground nutmeg

·       ¼ teaspoon ground cloves

·       Pinch of salt

·       Butter or oil for cooking

Ideas for toppings

·       Maple syrup

·       Whipped cream

·       Sliced bananas

·       Chopped nuts

Instructions

1. Mash the banana: In a mixing bowl, mash the banana until smooth.

2. Mix wet ingredients: Add the egg, milk, vanilla extract, and molasses to the mashed banana. Whisk until well combined.

3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

4. Mix the batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Leave the batter slightly lumpy.

5. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.

6. Serve: Stack the pancakes and add your favorite toppings, like maple syrup, whipped cream, or banana slices. Serve warm and enjoy!

   
   

Storage: Keep leftovers in a container in the fridge for about 3 days. They also freeze well for up 3 months.

Why You’ll Love These Pancakes

• Naturally sweetened: Ripe bananas and molasses bring natural sweetness, reducing the need for added sugar.

• Quick and easy: With just a few steps, you can whip up these pancakes in no time, making them ideal for busy mornings.

• Meal prep: Double or triple the recipe and you’ve got pancakes to enjoy all week.

Ingredients

Here’s what to round up to make your gingerbread banana pancakes:

• Banana: Use a ripe banana for a smooth texture. The riper the banana, the sweeter the pancakes will be.

• Egg: Acts as a binder and adds fluffiness. For a vegan option, replace it with a flax egg or applesauce.

• Milk: You can use any milk—dairy or plant-based, such as almond or oat milk.

• Vanilla extract: Gives it a dessert-like flavor.

• Molasses: Adds the gingerbread taste and a rich sweetness. Blackstrap molasses works well.

• Flour: All-purpose flour creates light and fluffy pancakes, while whole wheat flour adds a nuttier flavor and more fiber.

• Baking powder and baking soda: These leavening agents help the pancakes rise and become fluffy. Make sure they're fresh for the best results.

• Spices (cinnamon, ginger, nutmeg, cloves): These warm spices create the classic gingerbread flavor. Adjust the quantities.

• Salt: For balance.

• Butter or oil: To grease the skillet and make sure the pancakes don’t stick.

  
  

Substitutions and Variations

You can definitely play around with this recipe and change the flavors up:

• Banana: Replace with pumpkin purée or unsweetened applesauce.

• Molasses: Swap with maple syrup or honey.

• Flour: Use gluten-free all-purpose flour for a gluten-free version.

  
  

Variations

• Chocolate chip gingerbread: Mix in a handful of chocolate chips.

• Nutty: Add chopped walnuts, pecans, or almonds to the batter.

• Citrus gingerbread: Add a teaspoon of orange zest.

• Protein booster: Stir in a tablespoon of almond butter or peanut butter.

• Berries: Add fresh or frozen blueberries or cranberries to the batter.

• Maple pecan: Replace molasses with maple syrup and add toasted pecans.

  
  

Tips and Tricks

While it’s a dead-simple recipe, there are a few notes to take for best results:

• Double the batch: These pancakes freeze well! Make extra, let them cool, and store them in an airtight container. Reheat in the toaster or microwave for a quick breakfast.

• Use ripe bananas: The riper the banana, the sweeter your pancakes will be. Look for bananas with lots of brown spots.

• Don’t overmix the batter: Stir until just combined. This will keep them light.

• Preheat the pan: Ensure your skillet or griddle is hot before adding the batter for evenly cooked pancakes. Test by sprinkling a few drops of water on the surface—if they sizzle, it’s ready.

• Adjust heat as needed: Cook pancakes on medium heat to avoid burning the outside before the inside is fully cooked.

• Keep warm: Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch.

• Prep ahead: Mix the dry ingredients the night before to save time in the morning. Just combine with the wet ingredients when ready to cook.

Common Mistakes when Making a Gingerbread Shake

Try steering clear of these typical trip-ups for easy results:

1. Overmixing the batter: Stirring the batter too much can develop gluten in the flour. The result is a too-chewy pancake.

2. Cooking at the wrong temperature: If the skillet is too hot, the outside of the pancakes will burn while the inside remains undercooked. On the other hand, a skillet that’s not hot enough can result in pale, dry pancakes. Use medium heat and adjust as needed for even cooking.

3. Using green or underripe bananas: Unripe bananas don’t have the natural sweetness and creamy texture you need. Choose ripe bananas with plenty of brown spots for the best flavor and moisture.

FAQs

Can I make these pancakes gluten-free?

Yes! Use a gluten-free, all-purpose flour blend instead of regular flour.

Can I prepare the batter ahead of time?

Mixing the batter right before cooking for the fluffiest pancakes is best. However, you can mix the dry and wet ingredients separately the night before and combine them in the morning.

What’s the best way to keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm without drying them out.

Why are my pancakes dense instead of fluffy?

Overmixing the batter can lead to dense pancakes. Stir just until the ingredients are combined to keep them light and fluffy.