Forget the box mix. These banana pancakes are fluffy, naturally sweet, and come together faster than you can preheat the pan. The ripe bananas do double duty as sweetener and binding agent.
Ingredients
- 2 ripe bananas, mashed
- 1.5 cups all-purpose flour
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- Butter for the pan
Instructions
- Mash bananas in a large bowl until smooth with some small chunks remaining.
- Whisk in egg, milk, and melted butter.
- Add flour, sugar, baking powder, cinnamon, and salt. Stir until just combined — lumps are fine and actually desirable.
- Heat a non-stick pan over medium heat, add a pat of butter.
- Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook another 1-2 minutes.
- Serve stacked with maple syrup, sliced bananas, and a dusting of cinnamon.
Tips
- Don’t overmix: A few lumps in the batter means lighter, fluffier pancakes.
- Ripe bananas are key: The browner and spottier, the sweeter and more flavorful.
- Add-ins: Fold in chocolate chips, blueberries, or chopped walnuts.
- Make it vegan: Use a flax egg and oat milk. Still fluffy, still delicious.
Nutrition (per 3 pancakes)
Calories: 350 | Protein: 9g | Carbs: 55g | Fat: 11g | Fiber: 3g