Description
Fluffy, naturally sweet banana pancakes that are quick to make and perfect for breakfast or brunch. With golden edges and soft centers, they’re a comforting stack everyone loves.
Ingredients
- Ripe Bananas: 2 medium – mashed for natural sweetness and moisture.
- Eggs: 2 large – binds and gives richness.
- Milk: 3/4 cup – helps form a smooth batter.
- Vanilla Extract: 1 teaspoon – adds warm, cozy flavor.
- All-Purpose Flour: 1 cup – for structure and fluff.
- Baking Powder: 2 teaspoons – creates the rise and tenderness.
- Cinnamon: 1/2 teaspoon – complements banana’s sweetness.
- Salt: 1/4 teaspoon – balances flavors.
- Butter or Oil: For greasing the skillet.
Instructions
- Mix Wet Ingredients: In a bowl, mash bananas. Add eggs, milk, and vanilla. Whisk until smooth.
- Combine Dry Ingredients: In another bowl, mix flour, baking powder, cinnamon, and salt.
- Make the Batter: Add dry ingredients to wet and stir just until combined. Do not overmix.
- Cook the Pancakes: Heat a nonstick skillet over medium. Grease lightly. Pour 1/4 cup batter per pancake. Cook until bubbles form, flip, and cook 1–2 minutes more.
- Serve and Enjoy: Serve warm with sliced bananas, maple syrup, nuts, or yogurt.
Notes
- Tip: For extra-fluffy pancakes, let the batter rest 5 minutes before cooking.
- Variation: Add chocolate chips, blueberries, or chopped walnuts.
- Storage: Pancakes can be frozen and reheated in a toaster or oven.