Description
These fluffy banana pancakes are light, naturally sweet, and easy to make with simple pantry ingredients and one ripe banana. They’re perfect for a quick breakfast, weekend brunch, or meal prep.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder (aluminum-free)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 overripe banana, mashed
- 1 egg
- 3/4 cup milk
- Banana slices, for serving
- Maple syrup, for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate larger bowl, mash the banana and beat it with the egg until well blended.
- Whisk in the milk until smooth, then add the dry ingredients. Stir just until combined—the batter should be slightly lumpy.
- Heat a large nonstick pan over medium heat and lightly grease it with cooking spray.
- Pour about 1/3 cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and the bottoms are golden brown.
- Flip and cook for another 1–2 minutes until cooked through.
- Serve warm with sliced bananas and maple syrup.
Notes
- Use very ripe bananas for maximum natural sweetness.
- Don’t overmix the batter to keep pancakes fluffy.
- For variations, fold in chocolate chips, blueberries, or chopped nuts.
- Can be made dairy-free with almond or coconut milk.
- Freeze leftovers in a single layer before storing in a freezer bag.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
