Description
This easy banana pancake recipe creates fluffy, flavorful pancakes perfect for a delicious breakfast or brunch. Made with ripe bananas and a hint of cinnamon, these pancakes are lightly sweetened and cooked in butter for a rich taste. Simple ingredients and straightforward steps make this a go-to recipe for pancake lovers of all skill levels.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ½ tsp ground cinnamon
- 2 Tbsp granulated sugar
Wet Ingredients
- 1 ½ large ripe bananas, mashed
- 1 large egg
- ¾ cup whole milk
- ½ tsp vanilla extract
- 2 Tbsp extra-light oil
For Cooking
- 4 Tbsp unsalted butter, divided
Instructions
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon. Stir thoroughly to eliminate any clumps and ensure the mixture is well blended.
- Combine Wet Ingredients: In a separate bowl, add granulated sugar, mashed ripe bananas, egg, whole milk, vanilla extract, and extra-light oil. Mix these together until smooth and well incorporated.
- Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients. Be careful not to overmix, as this can make the pancakes tough. Stir just until combined and a batter forms.
- Heat the Skillet: Place a large skillet over medium heat and melt 2 tablespoons of unsalted butter until sizzling.
- Cook Pancakes: Use a ¼ cup measuring cup to scoop the batter into the skillet, leaving enough space between each pancake. Cook without disturbing until bubbles begin to form on the surface, indicating the bottom is set and it’s time to flip.
- Flip and Finish Cooking: Flip the pancakes quickly and carefully to cook the other side until golden brown and cooked through.
- Repeat with Remaining Batter: Remove cooked pancakes from the skillet. Add the remaining 2 tablespoons of butter to the skillet to melt, then cook the rest of the batter in the same way.
- Serve and Enjoy: Plate the pancakes and top with your favorite toppings such as maple syrup, fresh fruit, or nuts. Serve warm and enjoy!
Notes
- Keep skillet clean: Since butter burns quickly at high heat, wipe down your skillet between batches to prevent burning and sticking to pancakes.
- Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 7g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
