Banana Pancakes

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.

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)

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

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.

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.

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.

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.

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.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.

Serve the pancakes while still hot with maple syrup, sliced bananas, and confectioners' sugar if desired.