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Banana Pancakes

Delicious, fluffy banana pancakes that combine the sweetness of ripe bananas with a hint of vanilla, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

Pancake Batter Ingredients
  • 1 ripe banana 1 ripe banana Use very ripe bananas for maximum sweetness.
  • 1 cup 1 cup all-purpose flour Can substitute with whole wheat flour or gluten-free flour.
  • 1 tablespoon 1 tablespoon sugar
  • 1 teaspoon 1 teaspoon baking powder
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/2 cup 1/2 cup milk Use almond milk or oat milk for dairy-free version.
  • 1 1 egg Can use flax egg or applesauce as a substitute.
  • 1 tablespoon 1 tablespoon melted butter Can substitute with oil for a dairy-free option.
  • 1/2 teaspoon 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Mash the ripe banana in a large bowl until smooth.
  2. Add the all-purpose flour, sugar, baking powder, and salt to the mashed banana and mix until there are no lumps.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not over-mix.
Cooking
  1. Heat a skillet over medium heat and lightly grease it with butter or oil.
  2. Pour about 1/4 cup of batter for each pancake onto the skillet.
  3. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  4. Serve warm with your favorite toppings.

Notes

To make the pancakes fluffier, let the batter rest for 5-10 minutes before cooking. Consider adding chopped nuts or chocolate chips, and experiment with different flours for variations.