Apple Banana Pancakes

You know that moment when you want pancakes, but plain ones just feel… meh? Yeah, same.

Apple Banana Pancakes: fluffy, fruity, and basically breakfast superheroes. They taste like cozy weekend mornings wrapped in a blanket, but you can totally whip them up on a random Tuesday without breaking a sweat.

And bonus — they make you feel like you’re eating dessert for breakfast, but with fruit, so it’s obviously healthy.

Why This Recipe Is Awesome

• It’s idiot-proof. If you can stir, you can make these. Promise.
• Two fruits, one pancake. Bananas add sweetness and fluff; apples add little juicy bursts. Perfect tag team.
• Kid- and adult-approved. Basically the peace treaty of breakfast foods.
• Customizable AF. Cinnamon, nuts, chocolate chips… it’s a “choose your own adventure” kind of recipe.
• Quicker than waiting for takeout. Seriously, you’ll be eating in under 30 minutes.

Ingredients You’ll Need

(Makes about 10 medium pancakes — or fewer if you like them “diner-sized.”)

• 1 ripe banana – the spottier the better.
• 1 medium apple – peeled and grated (Honeycrisp, Gala, or Granny Smith all work).
• 1 cup all-purpose flour – plain and simple.
• 1 tablespoon sugar – optional if your banana is already sweet enough.
• 1 teaspoon baking powder – the pancake puffer-upper.
• ½ teaspoon baking soda – backup puffer.
• ½ teaspoon cinnamon – because we’re fancy.
• Pinch of salt – flavor booster.
• 1 cup milk – dairy or plant-based, your call.
• 1 large egg – to hold the squad together.
• 1 tablespoon melted butter (plus more for cooking) – for flavor and golden edges.
• Maple syrup or honey – for drizzling, obviously.

Step-by-Step Instructions

1. Mash banana in a large bowl until smooth. Add grated apple. Congratulate yourself on sneaking fruit into breakfast.
2. Whisk dry stuff: flour, sugar, baking powder, baking soda, cinnamon, and salt in another bowl. Keep it tidy-ish.
3. Mix wet team: to the banana-apple bowl, add milk, egg, and melted butter. Stir until it looks like a smoothie you wouldn’t drink.
4. Combine wet + dry. Gently fold dry ingredients into wet. Don’t overmix — lumpy batter = fluffy pancakes.
5. Heat pan over medium, brush lightly with butter. Not a butter swamp, just a slick.
6. Pour batter ¼ cup at a time. Cook until bubbles form on top and edges look set (about 2–3 minutes). Flip and cook 1–2 minutes more.
7. Stack, drizzle, devour. Top with syrup, nuts, extra apple slices, or a shameless scoop of whipped cream.

Nutritional Facts

(Per pancake, approx. 1/10 recipe, without toppings.)

Nutrient	Amount
Calories	120 kcal
Carbohydrates	20 g
Protein	3 g
Fat	3.5 g
Fiber	2 g
Sugar	7 g
Potassium	150 mg

Why it’s good for you: You’re basically starting your day with fruit in disguise. The banana brings potassium, the apple adds fiber, and the egg + milk give you protein. Add nuts or Greek yogurt on top, and it’s practically a balanced meal. IMO, these are the pancakes you make when you want to feel both indulgent and virtuous.

Common Mistakes to Avoid

• Overmixing the batter. Smooth = gluey. Lumpy = fluffy.
• Too much heat. You’ll burn the outside before the inside cooks. Medium heat is your friend.
• Skipping the butter/oil. Unless you like pancakes that stick and tear like sad little napkins.
• Pouring giant pancakes. They’re fun until you realize you can’t flip them without acrobatics.
• Forgetting toppings. Naked pancakes are just… sad.

Alternatives & Substitutions

• Gluten-free? Swap flour for a 1:1 GF baking mix. Works like a charm.
• No egg? Use a flax egg (1 tbsp flaxseed + 3 tbsp water). Bonus fiber.
• Dairy-free? Almond, oat, or soy milk works fine. Coconut milk adds extra richness.
• More indulgent? Add chocolate chips or caramel drizzle. (Do it, I won’t judge.)
• Health kick? Toss in chia seeds, oats, or a scoop of protein powder.

Personally, I love throwing a handful of walnuts into the batter — it makes the pancakes taste like banana bread in pancake form.

FAQ (Frequently Asked Questions)

Q1: Can I make the batter ahead?
Sort of. The baking powder loses its magic if it sits too long. Make it fresh, or mix the dry and wet separately and combine when ready.

Q2: Can I freeze leftovers?
Yep! Stack with parchment between them, freeze, then reheat in a toaster. Lazy future-you will thank present-you.

Q3: Can I use applesauce instead of grated apple?
Totally. Use ½ cup applesauce. It makes the pancakes softer and a bit sweeter.

Q4: Can I skip the banana?
Technically yes, but then it’s just apple pancakes. Still good, but not the full fruity duet.

Q5: Do I need a nonstick pan?
It helps, but a well-greased cast iron works too. Just be generous with butter.

Q6: Are these sweet enough without syrup?
If your banana is ripe and apple is sweet, they’re lightly sweet. Syrup just makes them sing.

Q7: Can I make them mini for kids?
Absolutely. Tiny pancakes = instant kid joy. Also easier to flip.

Final Thoughts

There you have it — Apple Banana Pancakes that are fluffy, fruity, and easy enough to make half-asleep on a Saturday morning. They’re forgiving, customizable, and just indulgent enough to make you feel like you’re winning at breakfast. Now go grab that syrup and impress someone — or just yourself — with your pancake skills. 🥞