Ingredients
Scale
- 2 large ripe bananas (mashed)
- 1 cup all-purpose flour (or substitute whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk (dairy or plant-based)
- 2 tablespoons unsalted butter (melted) or oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter:
- In a medium bowl, mash the ripe bananas until smooth.
- In a separate large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon (if using), and salt.
- Combine the wet ingredients (mashed bananas, egg, milk, melted butter, and vanilla extract) with the dry ingredients. Stir gently until just combined. A few lumps are okay—do not overmix!
- Heat the Skillet:
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the Pancakes:
- Scoop about 1/4 cup of batter for each pancake onto the skillet.
- Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for another 2 minutes, or until golden brown.
- Serve:
- Stack the pancakes on a plate and serve warm with your choice of toppings: syrup, fresh fruit, nuts, or whipped cream.
Notes
- For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Make the recipe gluten-free by using a gluten-free flour blend.
- You can add mix-ins like chocolate chips, blueberries, or chopped nuts for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Banana Pancakes, Easy Pancake Recipe, Breakfast Pancakes, Banana Breakfast Recipe, Fluffy Pancakes