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Breakfast – Banana Pancakes

Fluffy and fruity banana pancakes that turn out perfectly every time! These are made with pantry staples and sweet, overripe bananas. Great for brunch or a cozy morning at home.

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🕒 Time

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

🍽️ Yield

  • Makes: 12 pancakes
  • Serving Size: ~2–3 pancakes per person

🧂 Ingredients

  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2½ teaspoons (12g) baking powder
  • ½ teaspoon (3g) salt
  • 2 very ripe bananas, peeled and mashed
  • 1 cup (240ml) whole milk
  • 1 large egg
  • 3 tablespoons (42g) unsalted butter, melted, plus more for the pan
  • 1 teaspoon (5ml) vanilla extract

🍳 Instructions

  1. Mix dry ingredients:
    In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

  2. Prepare wet ingredients:
    In a separate bowl, mash the bananas (leave some chunks for texture). Add the milk, egg, melted butter, and vanilla extract. Mix to combine.

  3. Combine:
    Pour the wet mixture into the dry ingredients. Stir just until combined—a few lumps are okay and help keep the pancakes fluffy.

  4. Preheat and cook:
    Heat a large skillet or griddle over medium heat (or 375°F / 190°C if using an electric griddle). Lightly grease with butter or oil.

Working in batches, pour about ¼ cup (60ml) of batter per pancake onto the surface. Cook until bubbles form and the underside is golden, about 2–3 minutes. Flip and cook for another 1 minute or until golden brown.

  1. Serve:
    Keep cooked pancakes warm in a 250°F (120°C) oven if needed. Serve hot with sliced bananas, maple syrup, and extra butter.

🔥 Tips

  • Use overripe bananas for natural sweetness—look for ones with blackened skins.
  • Don’t overmix the batter! A few lumps are essential for fluffy texture.
  • To quickly ripen bananas, roast them in a 350°F (175°C) oven for 15 minutes until skins are blackened. Cool before peeling.
  • If pancakes are browning too fast, reduce heat slightly to medium-low.
  • Double the recipe and use an electric griddle if feeding a crowd.

🧮 Nutrition (per pancake)

  • Calories: 108 kcal
  • Carbs: 16g
  • Protein: 3g
  • Fat: 4g
  • Saturated Fat: 2g
  • Sodium: 200mg
  • Sugar: 5g
  • Fiber: 1g

Adapted from: Preppy Kitchen - Banana Pancakes