Easy Banana Pancakes
Start your morning on a sweet and satisfying note with these Easy Banana Pancakes, a quick and wholesome twist on classic breakfast fare. Made with ripe bananas, these fluffy pancakes are naturally sweetened and subtly spiced with a hint of ground cinnamon for a cozy flavor. With simple ingredients like eggs, milk, and a touch of vanilla extract, they come together in just 10 minutes of prep time, making them perfect for busy mornings. The addition of baking powder ensures a light and airy texture, while a pat of melted butter on the skillet guarantees golden, picture-perfect results every time. Serve these crowd-pleasers hot off the griddle, drizzled with maple syrup or honey, and pair them with fresh fruit for a breakfast that’s both indulgent and nourishing. Perfect for feeding a family of four, these easy-to-make banana pancakes will quickly become a breakfast staple. Keywords: easy banana pancakes, fluffy pancakes recipe, ripe bananas, quick breakfast idea, homemade pancakes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole ripe bananas
- 2 whole eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- maple syrup or honey (optional, for serving)
Instructions
Peel the bananas and place them in a mixing bowl. Mash them thoroughly using a fork until smooth with minimal lumps.
Crack the eggs into the bowl with the mashed bananas. Add the milk and vanilla extract. Whisk everything together until well combined.
In a separate bowl, mix the flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few small lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter (about 1 teaspoon) and let it melt, spreading it evenly across the surface.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Leave a little space between pancakes to allow them to spread.
Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm, topped with your favorite syrup, honey, or fresh fruit if desired.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 54.0 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 422 mg | 32% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1554 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
