Description
Delight in these fluffy banana pancakes that are naturally sweet, easy to prepare, and perfect for a wholesome breakfast or brunch. Made with mashed overripe bananas and a hint of cinnamon, these pancakes are tender and flavorful, and they freeze well for busy mornings.
Ingredients
Scale
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 bananas)
- 1 large egg
- ¾ cup milk
For Cooking and Serving
- Cooking spray (for greasing the pan)
- Banana (sliced, for serving)
- Maple syrup (for serving)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, aluminum-free baking powder, cinnamon, and salt until well combined to ensure even distribution of leavening and spices.
- Mix Wet Ingredients: In a larger bowl, beat the mashed overripe banana and large egg together until smooth and blended. Then whisk in the milk until the mixture is combined. Next, gradually add the dry ingredients to the wet mixture, whisking gently until just combined. The batter should be slightly lumpy to keep the pancakes tender.
- Heat the Pan: Place a large nonstick pan over medium heat and lightly coat it with nonstick cooking spray to prevent sticking and promote even browning.
- Cook Pancakes: Using a ⅓-cup measuring cup, pour 3 to 4 circles of batter onto the heated pan. Cook until the pancakes puff up and the bottoms turn golden brown, approximately 2 to 3 minutes. Flip each pancake carefully and cook the other side for an additional 1 to 2 minutes until fully cooked and risen through.
- Serve: Remove pancakes from the pan and serve warm topped with fresh banana slices and a drizzle of maple syrup for a delicious and comforting meal.
Notes
- Fluffy banana pancakes are naturally sweet and freezer-friendly, making them perfect for meal prep and quick breakfasts.
- Use overripe bananas as they provide maximum sweetness and moisture for the best texture.
- For a dairy-free version, substitute milk with almond or oat milk and use an egg replacer if needed.
- Aluminum-free baking powder is recommended to avoid any metallic aftertaste.
- Adjust cooking temperature if pancakes brown too quickly or cook unevenly.
Nutrition
- Serving Size: 2 pancakes
- Calories: 199 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.01 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 52 mg
