Bananas are a great, cheap, easy snack food. They also go bad really quickly! When you have a couple of extra bananas that are getting a bit too old to eat, this recipe is a lifesaver. It’s quick to whip up and absolutely delicious! The pancakes turn out sweet enough they can be grabbed on the go in a rush. However, they are also delicious topped with peanut butter or a touch of syrup.
Banana pancakes make perfect weekend breakfasts with leftovers for quick morning bites during the week. Just making them brings to mind all the things Jack Johnson mentions, sleeping in, slowing down, and living a little lazy. This recipe is a simplified version of one from kyleecooks.com.
Banana Pancakes
Sweet, soft, delicious pancakes
Ingredients
- 2 bananas very ripe
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour * see notes
- 3 Tablespoons brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
Instructions
- Mash bananas in a medium bowl.
- Add wet ingredients (milk, egg, vanilla extract) and beat until bubbly.
- Add dry ingredients (flour, brown sugar, baking powder, and salt).
- Warm a pan or griddle and pour the batter in circles. Flip when one side is bubbly.
Notes
- I like to do 1 cup flour and ½ cup oats for a little extra fiber and texture.
- Use a ⅓ cup for dollar-sized pancakes or a ¾ cup for full-sized pancakes.
- You can grease the pan, but I have found you get a more even cook on the pancake if you do not. Just wait until the bottom is cooked and use a plastic or wooden spatula to flip it. Any silicone will catch on the pancake.
- Any leftover pancakes can be stored in the fridge for 1 week. You can also freeze them for up to two months.
- YES, you can absolutely use frozen bananas for this! Just thaw them and drain the excess liquid first.
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