Banana Pancakes Recipe
Start your morning with a stack of soft, golden banana pancakes that bring a sweet and comforting flavor to your breakfast table. Perfectly fluffy and bursting with ripe banana goodness, they make every bite feel like a cozy treat.
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Servings: 8 pancakes
Ingredients
- ¾ cup milk
- ¾ cup ripe mashed banana about 1 ½ large
- 1 tablespoon aluminum-free baking powder
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Banana slices for topping
- Maple syrup for serving
Instructions
- In a medium-sized mixing bowl, combine the flour, baking powder, cinnamon, and salt. In a separate large bowl, mash the banana and whisk it together with the egg until smooth. Gradually stir in the milk until fully incorporated. Slowly fold in the dry ingredients, mixing just until combined, leaving some lumps in the batter.
- Heat a large nonstick skillet over medium heat and lightly coat it with nonstick spray. Pour the batter into the pan using a ⅓-cup measuring cup, forming 3 to 4 pancakes at a time. Allow them to cook until the tops begin to puff and the edges turn golden, about 2 to 3 minutes. Flip and continue cooking for an additional 1 to 2 minutes, until the pancakes are cooked through and fluffy.
- Serve immediately, garnished with fresh banana slices and drizzled with maple syrup. This recipe yields 8 pancakes. Enjoy!
Notes
Storage: Keep in the fridge for up to four days or freeze for easy meal prep and a grab-and-go breakfast.
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