Description
Soft, fluffy banana pancakes made with ripe bananas, warm vanilla, and pantry staples. They cook up golden, tender, and perfect for a cozy breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1 cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon butter or neutral oil, for cooking
Instructions
- Preheat a nonstick skillet or griddle over medium heat for 2 minutes.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, mash the bananas until mostly smooth, then whisk in the eggs, milk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
- Lightly grease the skillet with butter or neutral oil.
- Scoop about 1/4 cup of batter per pancake onto the skillet.
- Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook for another 1 to 2 minutes, until golden and cooked through.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with your favorite toppings.
Notes
- Use very ripe bananas for the best sweetness and texture.
- Do not overmix the batter, a few lumps are perfectly fine.
- Cook over medium or medium-low heat so the centers cook through evenly.
- These pancakes can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 11g
- Sodium: 330mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 105mg
Keywords: banana pancakes, fluffy pancakes, easy breakfast, homemade pancakes, ripe banana recipe