Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 large egg
- 1 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 2 tbsp melted butter or oil
Instructions
- In a large bowl, mash the ripe bananas until smooth.
- Add the egg, milk, and vanilla extract; whisk until well combined.
- In another bowl, mix flour and baking powder together.
- Gradually incorporate the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Preheat a non-stick skillet over medium heat and lightly coat with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake; cook for 2-3 minutes or until bubbles form and edges look set. Flip and cook for another 2-3 minutes.
- Serve warm with your favorite toppings like syrup, fresh fruit, or nuts.
Notes
- For extra flavor, consider adding chocolate chips or spices like cinnamon to the batter.
- Use fresh, ripe bananas for optimal sweetness and fluffiness.
- Leftover pancakes can be stored in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (75g)
- Calories: 153
- Sugar: 5g
- Sodium: 132mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 31mg