AmericanBreakfastVegetarian

Banana Pancakes

Name: Banana Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 (makes twelve 4-inch pancakes)
Cuisine: American
Ingredients: 1½ cups all-purpose flour, spooned into measuring cup and leveled off; 2 tbsp sugar; 2½ tsp baking powder; ½ tsp salt; 1 small overripe banana, peeled; 2 large eggs; 1 cup plus 2 tbsp low-fat milk; ½ tsp vanilla extract; 3 tbsp unsalted butter, melted; 1–2 tbsp vegetable oil, for cooking; 1 tbsp unsalted butter, for cooking; Maple syrup, for serving; Sliced bananas, for serving; Confectioners' sugar, for serving (optional)

Overripe bananas mashed right into the batter create naturally sweet, tender pancakes with a subtle fruity depth that needs barely any syrup. Light and fluffy from the baking powder, they come together in just 20 minutes for a satisfying breakfast that works perfectly on lazy weekend mornings or busy weekday mornings alike.

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

Serves

6 (makes twelve 4-inch pancakes)

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Ingredients

Units

Instructions

1
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla, and whisk until well blended.
3
Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not overmix. The batter will be thick and lumpy.
4
Set a griddle or nonstick pan over medium heat until hot. Put a pad of butter and one tablespoon of vegetable oil onto the griddle and swirl it around.
5
Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.
6
Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Transfer the pancakes to a serving plate.
7
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.
8
Serve the pancakes while still hot with maple syrup, sliced bananas, and confectioners' sugar if desired.

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Banana Pancakes

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

Serves

6 (makes twelve 4-inch pancakes)

Jump to recipe

Ingredients

Units

Instructions

1
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla, and whisk until well blended.
3
Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not overmix. The batter will be thick and lumpy.
4
Set a griddle or nonstick pan over medium heat until hot. Put a pad of butter and one tablespoon of vegetable oil onto the griddle and swirl it around.
5
Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.
6
Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Transfer the pancakes to a serving plate.
7
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.
8
Serve the pancakes while still hot with maple syrup, sliced bananas, and confectioners' sugar if desired.

Reviews

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