Description
These easy banana pancakes are soft, fluffy, and naturally sweet, making them a perfect breakfast to use up ripe bananas. Made with simple ingredients, they come together quickly for a cozy morning treat.
Ingredients
2 ripe bananas
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
Butter or oil for the pan
Instructions
- Mash the ripe bananas in a large mixing bowl until smooth.
- Whisk in the eggs, milk, and vanilla extract until fully combined.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Heat a nonstick skillet or griddle over medium heat and add a little butter or oil.
- Pour about 1/4 cup of batter per pancake into the pan.
- Cook for 2–3 minutes, or until bubbles form on the surface.
- Flip and cook for another 1–2 minutes, until golden and cooked through.
- Serve warm with desired toppings like maple syrup, nut butter, or banana slices.
Notes
Do not overmix the batter to keep pancakes fluffy.
For a vegan version, use a flax egg and plant-based milk.
Whole wheat flour can be used for added fiber.
Freeze leftovers with parchment paper between pancakes for easy storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg