Banana Pancakes
These Banana Pancakes are soft, fluffy, and naturally sweet—made with ripe bananas and simple pantry staples. They cook up golden and tender, perfect for a quick breakfast, weekend brunch, or a cozy morning treat. A delicious way to use overripe bananas!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 1 tablespoon melted butter or oil
- 1 teaspoon vanilla extract
- 2 ripe bananas mashed
- Butter or oil for cooking
- Maple syrup sliced bananas, or berries for serving
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, egg, melted butter, and vanilla.
- Add the mashed bananas and mix until combined.
- Pour the wet ingredients into the dry ingredients and stir gently—do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop ¼ cup batter per pancake onto the skillet.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook an additional 1–2 minutes until golden brown.
- Serve warm with maple syrup, extra banana slices, or your favorite toppings.
Notes
- Banana sweetness: Use very ripe bananas for the best flavor.
- Extra fluffy: Let the batter rest for 5 minutes before cooking.
- Add-ins: Chocolate chips, blueberries, or chopped nuts are great options.
- Dairy-free: Use almond milk or oat milk and oil instead of butter.
- Storage: Refrigerate leftover pancakes for 3 days or freeze up to 2 months.