Fluffy Banana Pancakes
Delightful and soft banana pancakes, perfect for breakfast or brunch, packed with the natural sweetness of bananas and easy to prepare.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup mashed overripe banana (about 1 1/2 large bananas) Ensure bananas are overripe for maximum sweetness.
- 1 large egg
- 3/4 cup milk Can substitute with plant-based milk for vegan option.
For Serving
- to taste banana slices
- to taste maple syrup
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another, larger bowl, beat the banana and egg together until blended.
- Whisk in the milk until combined, then add the dry ingredients. The batter will be slightly lumpy.
Cooking
- Heat a large nonstick pan over medium heat and spray it with nonstick cooking spray.
- Using a 1/3-cup measuring cup, pour 3-4 circles of batter into the pan.
- Cook until the pancakes are puffed on top and golden brown on the bottom (about 2-3 minutes), then flip and cook on the other side until risen and cooked through (about 1-2 minutes more).
Serving
- Serve these fluffy banana pancakes warm with fresh banana slices and a generous drizzle of maple syrup.
Notes
Store leftover pancakes in the fridge for up to four days in an airtight container. For longer storage, freeze the pancakes in a freezer-safe bag, ready for quick reheating.