Fluffy, sweet Banana Pancakes are so easy to make with ingredients you already have in your kitchen. So simple with crispy edges and a light inside that's reminiscent of banana bread.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: American
Keyword: banana pancakes, pancakes
Servings: 4
Calories: 457kcal
Author: Kellie
Cost: $5
Equipment
1 griddle
Ingredients
For the pancakes:
2cupsall purpose flourspooned into measuring cup and leveled of
2tablespoonsbrown sugar
3tablespoonsbaking powder
½teaspoonsalt
1 1/2over-ripe bananapeeled (the browner, the better)
2large eggs
1cupplus 2 tablespoons low fat milk
½teaspoonvanilla extract
3tablespoonsbuttermelted
For cooking:
1tablespoonunsalted butter
For Serving:
Maple syrup
Sliced bananas
Chopped Walnuts
Instructions
Whisk together the flour, brown sugar, baking powder and salt.
In a separate smaller bowl, whisk together the banana, eggs, milk, vanilla and butter.
Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth, the lumpier the batter the fluffier the pancakes.
Melt the remaining butter over medium high heat in a large skillet.
Drop 1/4 cup batter onto the skillet to make four separate pancakes.
Cook the pancakes until the edges look dry and bubbles begin to form in the center of the batter. Flip and continue cooking for 1-2 minutes longer until golden.
Transfer to a platter and keep warm.
Repeat with remaining batter.
Serve with sliced bananas, butter, chopped walnuts and syrup, if desired.
Notes
Leftover pancakes can be stored in an airtight container and refrigerated for up to 5 days.Reheat in the microwave for 30 seconds to 1 minutes or until hot.