Banana Pancake Recipe
Warm, golden, and irresistibly fluffy banana pancakes that are perfect for weekend mornings. These pancakes are made with ripe bananas for natural sweetness and moistness, making them a healthy and delicious breakfast option.
Ingredients
- 1 cup all-purpose flour all-purpose flour or whole-wheat pastry flour for more fiber
- 1 Tbsp baking powder baking powder aluminum-free, for a fluffier lift
- 1/4 tsp salt salt
- 1 Tbsp granulated sugar granulated sugar optional; honey or maple syrup works too
- 1 cup milk milk
- 1 large egg egg beaten
- 2 Tbsp melted butter butter or coconut oil, melted
- 2 ripe bananas bananas mashed (about 1 cup; brown spots welcome!)
- 1 tsp vanilla extract vanilla extract pure, for deeper flavor
Instructions
- Preheat your griddle or nonstick skillet over medium heat until a drop of water sizzles on contact.
- In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
- In another bowl, mix milk, beaten egg, melted butter, and vanilla. Pour this into the dry ingredients and stir until just combined.
- Gently fold in the mashed bananas until just incorporated. Avoid overmixing.
- Grease the griddle, pour 1/4 cup portions of batter, cook until bubbles form, then flip and cook until golden brown. Keep warm in a low oven.
- Serve warm with your favorite toppings like berries, syrup, yogurt, or nuts.
Notes
Use ripe bananas for best flavor and texture. Let the batter rest for 5-10 minutes for extra fluffiness.
Nutrition
Calories: 250kcal
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