Description
This Easy Banana Pancake recipe is a delightful, fluffy breakfast treat that combines ripe bananas with classic pancake ingredients for a naturally sweet and flavorful start to your day. Perfectly spiced with cinnamon and a hint of vanilla, these pancakes are quick to prepare and ideal for anyone craving a comforting, homemade breakfast.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ½ tsp ground cinnamon
Wet Ingredients
- 2 Tbsp granulated sugar
- 1 ½ large ripe bananas, mashed
- 1 large egg
- ¾ cup whole milk
- ½ tsp vanilla extract
- 2 Tbsp extra-light oil
For Cooking
- 4 Tbsp unsalted butter, divided
Instructions
- Prepare Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon. Mix thoroughly to ensure there are no clumps.
- Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, mashed ripe bananas, egg, whole milk, vanilla extract, and extra-light oil. Mix until evenly incorporated.
- Combine Wet and Dry Mixtures: Fold the dry ingredient mixture into the wet ingredients carefully to avoid overmixing, which helps keep the pancakes light and fluffy.
- Preheat and Butter Skillet: On medium heat, melt 2 tablespoons of unsalted butter in a large skillet to prepare for cooking the pancakes.
- Cook Pancakes: Using a ¼ cup measuring cup, scoop the batter into the skillet, spacing pancakes apart to allow room for spreading. Cook on medium heat until bubbles form on top, signaling readiness to flip.
- Flip Pancakes: Quickly and smoothly flip each pancake to cook the other side until fully cooked and golden brown.
- Continue Cooking Remaining Batter: After cooking the first batch, remove pancakes from heat and add the remaining 2 tablespoons of butter to the skillet. Cook the rest of the batter following the same steps.
- Serve: Serve the pancakes warm with your favorite toppings and enjoy.
Notes
- Keep skillet clean by wiping it down between batches to prevent the butter from burning and sticking to the pancakes.
- Store leftover pancakes in the refrigerator for up to 4 days for optimal freshness.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
