Description
Make light and fluffy banana pancakes using ripe bananas for natural sweetness and moisture. This recipe is quick for any morning.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter, plus more for the griddle
- 1 ripe banana, mashed
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk the egg, milk, and melted butter.
- Combine: Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Fold in banana: Gently fold in the mashed banana.
- Heat griddle: Heat a lightly buttered griddle or large non-stick skillet over medium heat.
- Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your favorite toppings.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If you prefer a thinner batter, add 1 to 2 extra tablespoons of milk.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 7
- Sodium: 300
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
- Cholesterol: 45