Description
These fluffy and flavorful banana pancakes are a delicious twist on a classic breakfast favorite. Made with ripe bananas and a hint of vanilla, they are perfect for a cozy morning meal.
Ingredients
Units
Scale
For Pancakes
- 1 1/2 cups all-purpose flour, spooned into measuring cup and leveled off
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small over-ripe banana, peeled (the browner, the better)
- 2 large eggs
- 1 cup plus 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
For Cooking
- 1 to 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
For Serving
- Maple syrup
- Sliced bananas
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended.
- Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix.
- Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around.
- Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.
- Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more.
- Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.
- Serve the pancakes while still hot with maple syrup and sliced bananas, if desired.
Notes
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition
- Serving Size: 1 pancake
- Calories: 278 kcal
- Sugar: 9g
- Sodium: 299mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
