Description
These fluffy banana pancakes are a delicious and easy-to-make breakfast option, naturally sweetened with ripe bananas and perfect for freezer-friendly meal prep. Soft and tender, they come together quickly and pair wonderfully with fresh banana slices and maple syrup.
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
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a larger bowl, beat the mashed overripe bananas and the egg together until smooth and blended. Add the milk and whisk until fully combined.
- Form the Batter: Gradually whisk the dry ingredients into the wet mixture until just combined; the batter will have a slightly lumpy texture which is perfect for fluffy pancakes.
- Preheat the Pan: Heat a large nonstick skillet over medium heat and lightly coat it with cooking spray to prevent sticking.
- Cook the Pancakes: Using a ⅓-cup measuring cup, pour 3 to 4 circles of batter into the pan. Cook for 2 to 3 minutes or until the pancakes are puffed up on top and golden brown on the bottom.
- Flip and Finish: Carefully flip the pancakes and cook for another 1 to 2 minutes on the other side until they rise further and are cooked through.
- Serve: Serve the pancakes warm topped with fresh banana slices and maple syrup for a delicious breakfast treat.
Notes
- Fluffy banana pancakes are easy to prepare and naturally sweet without needing extra sugar.
- These pancakes freeze well; make a big batch and save extras for quick breakfasts.
- If you prefer, substitute milk with a dairy-free alternative to make the recipe lactose-free.
- Ensure the bananas are overripe for maximum sweetness and moisture in the batter.
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
