Description
Fluffy Banana Pancakes deliver tender, golden stacks bursting with ripe banana sweetness and a light, melt-in-your-mouth texture perfect for busy mornings. These easy homemade pancakes use simple pantry staples to create breakfast everyone craves, without extra sugar or complicated steps.
Ingredients
Wet Ingredients:
2 large ripe bananas (about 1 cup mashed, very ripe with spots)
1 cup milk (whole, almond, or oat)
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Dry Ingredients:
1 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
1. Mash the peeled ripe bananas in a large bowl until smooth (a few small chunks add texture).
2. Add milk, egg, melted butter, and vanilla to the bananas. Whisk until combined.
3. In a separate bowl, stir flour, baking powder, baking soda, cinnamon, and salt.
4. Gently fold dry ingredients into wet just until no dry spots remain. Avoid overmixing; lumps are fine.
5. Let batter rest 5-10 minutes. It will thicken slightly.
6. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
7. Scoop 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set (2-3 minutes).
8. Flip and cook 1-2 minutes more until golden. Keep warm in a 200°F oven.
9. Repeat with remaining batter, greasing as needed.
10. Stack and serve hot with your favorite toppings.
Notes
Nutrition Per Serving (3 pancakes): 220 calories, 6g fat, 35g carbs (4g fiber, 8g sugar), 6g protein.
Substitutions: Vegan – flax egg, plant milk, oil. GF – 1:1 flour blend.
Storage: Fridge 4 days, freezer 3 months. Reheat microwave/toaster.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: breakfast
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 3 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg