Description
These Banana Pancakes are not only fluffy and delicious but also easy to prepare. Made with ripe bananas and basic pantry staples, they are the perfect comfort food for a quick breakfast or a delightful brunch with family. Enjoy them warm with butter and syrup for an irresistible treat!
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large lightly beaten egg
- 3/4 cup milk or buttermilk
- 1/2 teaspoon vanilla extract
- 1 medium (113g-135g) mashed ripe banana
Instructions
- Preheat the oven to 200°F and place a large sheet pan inside to keep pancakes warm while cooking.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add the egg, milk or buttermilk, vanilla extract, and mashed banana to the dry ingredients; whisk until just combined. It's fine if some small lumps remain, but avoid over-stirring.
- Let the batter sit for about 10 minutes.
- Heat a large skillet or griddle over medium-high heat and spray with cooking spray or grease with oil or butter just before cooking the pancakes.
- Spoon out 1/4 cup of batter for each pancake and cook for about 3-4 minutes. Adjust the heat as necessary. When bubbles form on the edges and the surface looks dry, flip the pancake and cook for another 2 minutes until golden brown.
- Remove the pancakes and keep warm in the oven. Grease the surface again and continue cooking the remaining batter.
- Serve warm with butter, maple syrup, sliced bananas, and your favorite toppings.
Notes
Adjust the heat as needed to avoid burning the pancakes.
Feel free to mix in chocolate chips or nuts for added flavor.
These pancakes freeze well, so make a large batch and enjoy later.
Nutrition
- Serving Size: 1 pancake
- Calories: 94
- Sugar: 1g
- Sodium: 150mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 20mg