Banana Pancake Recipe
Naturally sweet, soft, and incredibly satisfying, this Banana Pancake Recipe is a wholesome twist on the classic breakfast favorite. Ripe bananas add moisture and rich flavor to the batter, making these pancakes not only delicious but also slightly healthier.
Equipment
- 1 Mixing bowls
- 1 Whisk or fork
- 1 Measuring cups and spoons
- 1 Non-stick skillet or griddle
- 1 Spatula
- 1 Potato masher or fork
Ingredients
- 1 cup purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tbsp baking soda
- ¼ tbsp salt
- 2 ripe bananas, mashed
- 1 large egg
- ¾ cup milk
- ½ tbsp vanilla extract
- 2 tbsp melted butter or oil
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar (if using), baking powder, baking soda, and salt.
- Mash the Bananas: In a separate bowl, mash the ripe bananas until smooth. You can leave some small chunks for added texture if desired.
- Mix Wet Ingredients: Add the egg, milk, melted butter, and vanilla extract to the mashed bananas. Mix well.
- Combine Wet and Dry: Pour the banana mixture into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Let the Batter Rest: Let the batter sit for 5 minutes to allow the ingredients to meld and the texture to improve.
- Heat the Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for another 1–2 minutes until golden brown.
- Serve: Serve warm with maple syrup, sliced bananas, nuts, or yogurt.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- To make it dairy-free, use plant-based milk and oil instead of butter.
- Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Mix in chocolate chips or chopped walnuts for extra indulgence.