Fluffy & Moist Banana Pancakes Recipe
These banana pancakes are light, fluffy, and packed with natural sweetness from ripe bananas. They’re perfect for a weekend brunch or any day you want a delicious and filling breakfast to start your day!
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 large ripe banana, mashed
- 1 cup milk (or any non-dairy milk)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- Maple syrup and sliced bananas for topping (optional)
Instructions:
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Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
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Prepare the Wet Ingredients: In another bowl, whisk together the mashed banana, milk, egg, melted butter, and vanilla extract until well combined.
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Combine the Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
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Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
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Serve & Enjoy: Stack the pancakes on a plate, drizzle with maple syrup, and top with extra banana slices for added flavor.
Make-Ahead & Storage Instructions:
- Leftover pancakes can be stored in the fridge for up to 2 days.
- Reheat them in a toaster or microwave for a quick breakfast!
Customization Ideas:
- Nutty Option: Add chopped walnuts or almonds to the batter for added crunch.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon flaxmeal + 3 tablespoons water) and use non-dairy milk and butter.
- Chocolate Lovers: Stir in a handful of chocolate chips for a sweeter twist.
These fluffy banana pancakes are naturally sweetened, delicious, and perfect for a comforting breakfast! 🍌🥞
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