Description
A delicious and easy recipe for fluffy banana pancakes, perfect for breakfast.
Ingredients
Scale
- 2 ripe bananas
- 2 large eggs
- 1 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup milk (dairy or non-dairy)
- Butter or oil for cooking
Instructions
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth.
- Add wet ingredients: Stir in the eggs, milk, and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Combine: Gradually add the dry mixture to the wet ingredients, stirring just until combined. Do not overmix — a few lumps are fine!
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter per pancake. Cook for 2–3 minutes or until bubbles form on top, then flip and cook for another 1–2 minutes until golden.
- Serve: Serve warm with maple syrup, sliced bananas, nuts, or your favorite toppings.
Notes
- For a healthier option, you can reduce the sugar or use a sugar substitute.
- These pancakes can be made gluten-free by using a gluten-free flour blend.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg