🍌 Banana Pancakes – Light, Fluffy, and Naturally Sweet
Start your morning with a warm stack of fluffy banana pancakes—made with ripe bananas, pantry staples, and no fuss. These pancakes are golden, soft, and slightly sweet with no refined sugar needed. They're easy to make, kid-approved, and can be customized with your favorite add-ins like chocolate chips or nuts. Whether it’s a lazy weekend breakfast or a busy weekday treat, this banana pancake recipe is quick, healthy, and oh-so-satisfying.
Equipment
- 2 Mixing bowls
- Fork or potato masher
- Whisk
- Measuring cups & spoons
- Non-stick skillet or griddle
- spatula
Ingredients
Wet Ingredients
- 2 ripe bananas mashed
- 1 large egg
- Âľ cup milk any kind: whole, almond, oat, etc.
- 1 tsp vanilla extract
- 1 tbsp melted butter or neutral oil plus more for cooking
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar optional
- 1 tsp baking powder
- ½ tsp baking soda
- ÂĽ tsp salt
Instructions
Mash the Bananas
- In a large bowl, mash the bananas with a fork until mostly smooth. A few small chunks are fine—they add texture and flavor.
Add Wet Ingredients
- Crack in the egg, pour in the milk, vanilla extract, and melted butter. Whisk until the mixture is well combined and smooth.
Combine Dry Ingredients
- In a separate bowl, mix together the flour, sugar (if using), baking powder, baking soda, and salt.
Make the Batter
- Gradually add the dry ingredients into the wet mixture. Stir just until combined—do not overmix. The batter will be slightly lumpy and thick.
Heat the Pan
- Preheat a non-stick skillet or griddle over medium heat. Add a light layer of oil or butter to coat the surface.
Cook the Pancakes
- Scoop ¼ cup of batter per pancake onto the pan. Cook for about 2–3 minutes, or until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden brown.
Serve Hot
- Stack the pancakes and serve immediately with your favorite toppings: maple syrup, sliced bananas, or a dusting of powdered sugar.
Notes
Make sure your bananas are ripe with plenty of brown spots for the best flavor and natural sweetness.
Add a splash more milk if the batter is too thick to pour.
For fluffier pancakes, let the batter rest for 5 minutes before cooking.