Easy Cinnamon Banana Pancakes from Scratch

Breakfast is my favorite meal of the day, but I rarely eat it during “breakfast” hours. On the weekends, I’m a lazy, slow riser and usually don’t get to eat my first meal until Noon. These Easy Cinnamon Banana Pancakes are perfect for the entire family. Should you be looking for scratch gluten-free pancakes, or pancakes without eggs and milk those steps are included in the recipe below as well.

My Cinnamon Banana pancakes are a quick and easy recipe perfect for breakfast, brunch, lunch, and dinner. These from-scratch pancakes can be customized in any way you like. My 2-year old loves to add carob chips and fresh blueberries to her pancakes! Which we are all for because it’s the only way we can get her to eat fruit these days.

I’ve made these cinnamon banana pancakes with other fruits, and I’ve also modified this recipe for waffles. My husband loves waffles, so I thought that would be a great way to get him in on the fun. One thing that I enjoy about cooking pancakes is how easily you can make them both gluten-free and vegan. It’s super simple to create vegan waffles using this recipe as well. Just swap the flour, eggs, and butter for allergy-friendly ingredients.

My crowd-pleasing, easy cinnamon Banana pancakes are even better when topped with your favorite granola, fresh strawberries, and a ton of powdered sugar. Adding extra bananas on top is a brilliant idea as well. – Enjoy!

HOW DO YOU MAKE EASY CINNAMON BANANA PANCAKES FROM SCRATCH?

Making scratch pancakes (and waffles) is a lot easier than you may think.  This recipe makes 6 fluffy pancakes. The main ingredients for the recipe are:

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 tablespoon white sugar
• 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten (or 2 ripe bananas, mashed or 1/4 cup unsweetened applesauce for vegan)
• 3/4 cup milk (dairy-free)
• 1 tablespoon oil (I prefer this brand of organic coconut)

Swap to following ingredients to create scratch gluten-free pancakes or vegan pancakes:

Flour– Any all-purpose flour will work, but if you’re looking to make gluten-free pancakes, I suggest this brand.

Egg – If you’re making vegan pancakes, you’re going to want to substitute the eggs for bananas or applause. You can also use a flax egg! Although, I only use flax eggs to coat my spicy gluten-free fried chicken breakfast sandwiches.

Milk – Vegan pancakes will require dairy-free milk. Soy, nut or oat milk will work here, I prefer Planet Oat Oat milk.

Baking powder – The key to fluffy scratch pancakes is FRESH baking powder. I can’t stress this enough. Old baking powder will get you nowhere!

HOW TO MAKE PANCAKES WITHOUT EGGS AND MILK?

There will need to be a few ingredients substitutions to make gluten-free pancakes and pancakes without eggs and milk. I have listed those ingredients above. Follow these instructions below to make fluffy pancakes.

1. Combine flour, white sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, mix egg, milk, vegetable oil, vanilla, and mashed bananas.
3. Stir flour mixture into banana mixture; batter will be slightly lumpy.
4. Heat a lightly oiled griddle or frying pan over medium-high heat.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. Cook until pancakes are golden brown on both sides; serve hot.

WHAT CAN YOU USE IN PLACE OF EGGS IN PANCAKES?

I replace eggs with bananas in the majority of my baked recipes. They act as a binder and provide a bit of sweetness. Bananas are easily substituted with a 1:1 ratio. If a recipe calls for one egg, I will substitute with one ripe, mashed banana. If you don’t’ want to use bananas in your scratch pancakes, unsweetened applesauce is a great alternative—Substitute 1/4 cups of unsweetened applesauce for one egg.

CAN BAKING SODA BE SUBSTITUTED FOR BAKING POWDER?

Yes. You can substitute baking soda for the baking powder as long as you also add an acid to the mix. I suggest adding lemon juice 1:1 (1 teaspoon of baking soda to 1 teaspoon of lemon juice)

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