Go Back

Go-To Banana Pancakes

These warm and fluffy banana pancakes are an easy and delicious breakfast option that the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup mashed ripe banana (about 3 small, 2 medium, or 1 extra large) Ripe bananas are sweeter and better for flavor.
  • 1 large egg Can substitute with a flax egg for a vegan option.
  • 1 tablespoon neutral oil For greasing the skillet.
  • 3/4 cup milk of choice (2% or non-dairy milk) Any milk will work.
  • 1 cup all-purpose flour Can be substituted with whole wheat flour.
  • 1/2 teaspoon cinnamon Adds flavor.
  • 1 tablespoon baking powder For leavening.
  • 2 tablespoons light brown sugar (or granulated sugar) For sweetness.
  • 1/2 teaspoon kosher salt Balances sweetness.
Toppings
  • almond butter For serving.
  • banana slices For serving.
  • honey or maple syrup For serving.

Method
 

Preparation
  1. In a medium bowl, mash the banana and measure it out.
  2. Whisk in the egg, neutral oil, and milk until combined.
  3. In a separate bowl, whisk together the flour, cinnamon, baking powder, sugar, and salt.
  4. Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. Add a splash of milk if it's too thick.
Cooking
  1. Lightly grease a skillet with butter and heat it over low heat.
  2. Pour the batter into the skillet in small circles, about 1/4 cup each.
  3. Cook until bubbles pop on top and the bottoms are golden. Flip and cook until golden on the other side.
  4. Keep cooked pancakes warm under an inverted bowl and serve immediately with toppings.

Notes

Ripe bananas are key for sweetness. Cook pancakes low and slow for best results.