Description
Enjoy a stack of tender banana pancakes that are fluffy, naturally sweet, and perfect for a comforting breakfast or brunch. Made with overripe bananas and a hint of cinnamon, these pancakes come together quickly and are freezer-friendly for easy meal prep.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup mashed overripe banana (about 1 ½ large)
- 1 large egg
- ¾ cup milk
For Cooking and Serving
- Cooking spray (for greasing the pan)
- Banana (sliced, for serving)
- Maple syrup (for serving)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly combined.
- Mix Wet Ingredients: In a larger bowl, beat the mashed banana and the egg together until well blended. Whisk in the milk until combined smoothly.
- Combine Batter: Gradually add the dry ingredients to the wet banana mixture, whisking gently until combined. The batter will be slightly lumpy, which is perfect for tender pancakes.
- Heat Pan: Preheat a large nonstick pan over medium heat and lightly coat it with cooking spray to prevent sticking.
- Cook Pancakes: Using a ⅓-cup measuring cup, pour 3-4 circles of batter onto the pan. Cook the pancakes for 2-3 minutes until the tops are puffed and golden brown on the bottom.
- Flip and Finish: Carefully flip each pancake and cook for an additional 1-2 minutes until the pancakes are risen through and cooked thoroughly.
- Serve: Serve the pancakes warm topped with sliced bananas and a drizzle of maple syrup for a delicious breakfast treat.
Notes
- Fluffy banana pancakes are incredibly easy to make and naturally sweet, no added sugars needed!
- This recipe makes freezer-friendly pancakes to save for busy mornings.
- Using overripe bananas enhances the flavor and sweetness without extra sugar.
- For a dairy-free version, substitute milk with almond or oat milk.
- Ensure your pan is not too hot to avoid burning the pancakes before the inside cooks through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 199 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.01 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 52 mg
