Classic Banana Pancakes
Ripe bananas mashed directly into the batter give these pancakes natural sweetness and a soft, fluffy texture without needing much added sugar. They cook on a griddle just like standard pancakes and are ready in about 20 minutes. Overripe bananas work best here.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups
- Skillet
- Spatula
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk use whole milk for richer flavor
- 1 large egg
- 2 tablespoons unsalted butter melted
- 2 medium ripe bananas mashed
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, mashed bananas, and vanilla extract until smooth.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Overmixing can lead to tough pancakes.
- Cook Pancakes: Heat a skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
Notes
- For an even richer taste, try adding a pinch of cinnamon to the batter.
- You can substitute almond milk for a dairy-free option.
Nutrition
Calories: 297kcalCarbohydrates: 47gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 69mgSodium: 431mgPotassium: 357mgFiber: 2gSugar: 16gVitamin A: 379IUVitamin C: 5mgCalcium: 150mgIron: 2mg
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