Irresistibly Fluffy Banana Pancakes You'll Love for Breakfast
Discover the perfect Fluffy Banana Pancakes that turn ordinary mornings into delightful occasions!
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 1 ½ large overripe banana mashed
- 1 cup all-purpose flour
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- for serving banana slices
- for serving maple syrup
Instructions
- In a medium mixing bowl, whisk together your all-purpose flour, baking powder, cinnamon, and salt.
- In a separate large bowl, mash your overripe bananas until smooth. Crack in a large egg and whisk them together until fully combined.
- Pour in the milk and stir until it's well mixed. Gradually add your dry mixture into the wet ingredients, folding gently.
- Heat a lightly oiled nonstick pan over medium heat.
- Pour about ¼ cup of batter into the pan, forming circles that are evenly spaced apart. Cook for about 2-3 minutes, or until bubbles form on the surface.
- Carefully flip each pancake and cook for another 1-2 minutes on the other side.
- Once cooked, transfer your pancakes to a warm plate. Serve hot with banana slices and maple syrup.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Stir the batter gently just until combined—avoid overmixing.
- Ensure your pan is preheated properly; a drop of water should dance on the surface.
- Store pancakes in an airtight container in the fridge for up to 4 days or freeze for quick breakfasts.
- Consider nuts or vanilla extract for extra flavor.
Nutrition
Serving: 2pancakes | Calories: 250kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 180mg | Fiber: 2g | Sugar: 8g