Banana Pancakes

Packed with bananas, light and fluffy - this banana pancake recipe is super easy to make, any time of day!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Servings large pancakes

Calories 231kcal

Author Kylee Ayotte

Ingredients

Wet

2 tablespoons butter melted
1 cup milk
1 large egg beaten
1 teaspoon vanilla extract

Dry

1.5 cups all-purpose flour
3 tablespoons dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt

Bananas

2 small bananas

For cooking

2 tablespoons butter

Optional

½ teaspoons cinnamon
bananas sliced
maple syrup
mini chocolate chips

Instructions

Get prepped

Melt 2 tablespoons butter and set it aside to cool slightly. Mash 2 small bananas and measure out 1 cup of mashed bananas.

Make the batter

In a small bowl, whisk together 1 cup milk, 1 large egg, melted butter and 1 teaspoon vanilla extract.
In a larger bowl, whisk together the 1.5 cups all-purpose flour, 3 tablespoons dark brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and ½ teaspoons cinnamon if using.
Add the wet ingredients to the dry ingredients, then fold in the mashed bananas. Stir gently until just combined – don’t overmix!

Cook the pancakes

Heat 1 tablespoon butter in a skillet over medium heat.
Pour ½ to ¾ cup of batter per pancake into the skillet.
Cook until bubbles form and pop, then flip. Cook for another minute or two, until golden brown.
Add the other tablespoon of butter as needed to cook more pancakes

Serve

Stack the pancakes and top with sliced bananas, maple syrup, and mini chocolate chips if using.
Devour!

Video

Notes

Kylee’s Notes

If making a huge batch, place on a baking sheet in a warm oven to keep your pancakes warm as you make the rest.

Storing and Freezing Pancakes

Store leftover pancakes well covered or wrapped in the refrigerator for up to 3 days. You may also freeze banana pancakes – separate each pancake with parchment paper and then place them in a freezer-safe bag and seal.

Reheat in the microwave until hot. Or, just put them on a cookie sheet and heat in the oven (350 degrees F) for a few minutes. You could use your toaster as well, but I don’t recommend doing that from frozen.

Substitutions and Additions

Add a little cinnamon, nutmeg or pumpkin pie spice to the dry mixture for some warm, yummy flavors.

Switch out half of the flour for whole wheat flour, your pancakes will be a little denser, but a little healthier!

What milk to use? You can use any kind of milk we’re just looking for moisture, so you get to pick what you add!

As weird as it sounds to me peanut butter spread over these pancakes is a little piece of heaven!

Nutrition