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
- 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon *optional
Instructions
- Warm a pan or griddle.
- 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) and whisk to combine.
- Pour the batter onto the hot pan/griddle 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 ¼ cup for dollar-sized pancakes or a ½ 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.
- For fluffy pancakes, you need a good amount of heat to activate the baking soda (which gives bubbles to produce lift). Be sure to preheat your pan or let it warm up for a moment before starting to pour your pancakes.
- 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.
