Banana Pancakes
A soft and fluffy breakfast treat, these banana pancakes are easy to make and endlessly customizable, perfect for any morning.
Ingredients
Pancake Batter
- 2 pieces ripe bananas, mashed (about 1 cup) Use very ripe bananas for better flavor.
- 1 cup all-purpose flour Can substitute with whole wheat or oat flour.
- 1 tablespoon sugar
- 1 teaspoon baking powder Ensure it's fresh.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 piece large egg Can use a flax egg for a vegan version.
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil Coconut oil works well for dairy-free.
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking For greasing the skillet.
Instructions
Preparation
- In a large bowl, mash the bananas until smooth with just a few lumps remaining.
- Add the egg, milk, melted butter (or oil), and vanilla extract. Whisk until well combined.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix; a few lumps are fine.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 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 the other side until golden brown, another 1-2 minutes.
- Repeat with the remaining batter, adjusting heat as needed.
- Serve warm with your favorite toppings.
Notes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in toaster, microwave, or oven.