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–+ servings
Banana Pancakes

Banana Pancakes

Delicious Banana Pancakes perfect for lazy mornings, topped with maple syrup.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 pancakes
Calories 278 kcal

Equipment

  • Griddle
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • measuring cups
  • measuring spoons

Ingredients
  

For Pancakes

  • 1.5 cups all-purpose flour spooned into measuring cup and leveled off
  • 2 tablespoons sugar
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 small over-ripe banana peeled
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract
  • 3 tablespoons unsalted butter melted

For Cooking

  • 1-2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter

For Serving

  • Maple syrup
  • Sliced bananas

Instructions
 

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. The batter will be thick and lumpy.
  • 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: 1pancakeCalories: 278kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 6gCholesterol: 85mgSodium: 299mgFiber: 1gSugar: 9g
Keyword Banana Pancakes, Breakfast, Brunch, Dessert, Easy Recipes, Pancakes
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