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Fluffy Banana Pancakes

Wake up to a stack of fluffy banana pancakes, offering a perfect blend of sweetness and a comforting texture that's ideal for any breakfast occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Pancake Batter Ingredients
  • 1.5 large large overripe banana Provides natural sweetness and moisture.
  • 1 cup all-purpose flour Base for batter, gives structure and tenderness.
  • 1 tablespoon baking powder Aluminum-free, for fluffiness.
  • 1 teaspoon cinnamon Adds warm flavor.
  • 0.25 teaspoon salt Enhances overall flavor.
  • 1 large egg Binds ingredients together.
  • 0.75 cup milk Gives batter proper consistency.
Serving Suggestions
  • as needed banana slices For topping.
  • as needed maple syrup Essential topping for pancakes.

Method
 

Preparation
  1. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
  2. In a separate large bowl, mash the overripe bananas until smooth, then whisk in the egg until fully combined.
  3. Stir in the milk to the banana mixture.
  4. Gradually add the dry mixture into the wet ingredients, folding gently to maintain fluffiness.
Cooking
  1. Heat a lightly oiled nonstick pan over medium heat.
  2. Pour about ΒΌ cup of pancake batter into the pan, cooking until bubbles form on the surface, about 2-3 minutes.
  3. Flip the pancakes when ready and cook for an additional 1-2 minutes until golden brown and cooked through.
Serving
  1. Transfer the pancakes to a warm plate and serve hot with banana slices and a drizzle of maple syrup.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat in a toaster or microwave.