Banana Pancakes Recipe

American · Breakfast · 20 min total

Fluffy, naturally sweet pancakes made with ripe bananas and simple pantry ingredients. Perfect for a quick and satisfying breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large ripe banana, mashed
• 1 large egg
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted, plus more for cooking
• 1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, mash the banana with a fork until smooth. Whisk in egg, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a griddle or non-stick pan over medium heat and lightly butter the surface.
5. Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown on the other side, about 1-2 minutes more.
7. Serve immediately with maple syrup, sliced bananas, or your favorite toppings.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Use very ripe bananas with brown spots for maximum sweetness and flavor.
• Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or microwave.

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