Fluffy Banana Pancakes
Delicious and airy pancakes made with overripe bananas, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup mashed overripe banana (about 1 ½ large) For best sweetness and flavor.
- 1 large egg
- ¾ cup milk Can substitute with non-dairy milk if desired.
For Cooking and Serving
- cooking spray For greasing the pan.
- banana (sliced) For serving.
- maple syrup For serving.
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 whisk in the dry ingredients. The batter will be slightly lumpy.
Cooking
- Heat a large nonstick pan over medium heat and spray with nonstick cooking spray.
- Using a ⅓-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.
- Flip and cook on the other side until risen and cooked through, about 1-2 minutes more.
Serving
- Serve pancakes warm, topped with banana slices and maple syrup.
Notes
If you have leftovers, let the pancakes cool completely and store in an airtight container in the refrigerator for up to 3 days. Can also freeze for longer storage and reheat by microwaving for about 30 seconds or lightly toasting.