Easy Banana Pancake Recipe
This banana pancake recipe will become your new breakfast favorite. The bananas give the pancakes a sweet, fluffy, melt-in-your-mouth texture that you just don’t get from regular pancakes. They’re delicious on their own but you can also decorate them with various toppings.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ½ tsp ground cinnamon
- 2 Tbsp granulated sugar
- 1 ½ large ripe bananas mashed
- 1 large egg
- ¾ cup whole milk
- ½ tsp vanilla extract
- 2 Tbsp extra-light oil
- 4 Tbsp unsalted butter divided
Instructions
- In a medium-sized bowl combine flour, baking powder, salt, and cinnamon. Mix until thoroughly combined, making sure there are no clumps.
- In a separate bowl, combine sugar, mashed bananas, egg, milk, vanilla, and oil. Fold the dry ingredients into the wet ingredients, careful not to overmix.
- In a large skillet, melt 2 Tbsp of butter. Using a ¼ measuring cup, scoop pancake batter into skillet, being sure to leave space in between your pancakes.
- Cook on medium heat and leave alone until bubbles start to form on top of your pancakes. This means they are ready to flip. Flip in a quick fluid motion and allow them to cook the rest of the way through.
- Once all your pancakes are done, remove them from the heat. Add 2 more Tbsp of butter and cook your remaining batter.
- Top with desired toppings. Serve, and enjoy friends!
Notes
Keep skillet clean: Butter doesn’t have a high smoke point, so it tends to burn quickly. By wiping down your skillet between batches you will prevent your butter from burning and sticking to your pancakes.
Store: Keep leftover pancakes in the fridge for 4 days.