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Banana Pancakes

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

6 Servings

About the Recipe

Fingers crossed you have a couple ripe bananas on your counter right now, because these banana pancakes are the perfect weekend breakfast! They’re fluffy, moist, and tender, with a warm, spiced banana flavor that will keep you coming back for more. They’re also conveniently easy to make, so if you’ve just rolled out of bed and have yet to drink your morning coffee, you won’t have any trouble whipping them up. Throw in a handful of chocolate chips if you want your kids to request these every day!

Ingredients

  • 2.25 cups all-purpose flour, spooned and leveled*

  • 3 tablespoons cane sugar

  • 3 teaspoons baking powder

  • 0.75 teaspoon baking soda

  • 1.5 teaspoon cinnamon

  • 0.5 teaspoon sea salt

  • 0.5 teaspoon ground nutmeg

  • 1.5 cup mashed ripe banana, about 2 medium bananas

  • 1.5 large egg

  • 1 cup milk

  • 3 tablespoons neutral oil or avocado oil, plus more for brushing

  • 2.25 teaspoons vanilla extract

  • Maple syrup, for serving

Preparation

  1. In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.

  2. In a medium bowl, whisk together the mashed banana, egg, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.

  3. Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.




*The pancakes will be dense if the flour is too packed.

As prepared via: Love & Lemons

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