Banana Pancakes

These Banana Pancakes deliver exactly what you're hoping for: A delicious breakfast that reminds you of eating banana bread, only better!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2 pancakes each)

Calories 344kcal

In a large bowl, whisk together flour, baking powder, and salt. In a second medium bowl, whisk together bananas, milk, brown sugar, egg, and vanilla until smooth. Make a well in the center of the flour ingredients, add the wet, and stir gently until combined. Gently fold in melted butter.
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or whipped cream and bananas on top.

Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
Bananas: Use fully-ripe or slightly overripe bananas (brown spots mean naturally sweet!). See Recipe FAQs for tips on how to ripen bananas in your oven. If you’re short on mashed bananas, add unsweetened applesauce to reach 1 cup.
Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Yield: This recipe makes about four servings, 2 (4-inch) Banana Pancakes each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.