Fluffy Banana Pancakes
Start your morning on a high note with these irresistibly fluffy banana pancakes, a perfect balance of sweetness and texture that melts in your mouth. Made with ripe bananas for natural sweetness and a touch of vanilla for warmth, these pancakes are a delightful upgrade to your breakfast routine. The simple, pantry-friendly ingredients—like all-purpose flour, baking powder, and granulated sugar—come together quickly for a fuss-free meal in under 30 minutes. Each pancake is light, airy, and golden brown, thanks to a perfectly measured mix of wet and dry ingredients. Serve them stacked high with fresh banana slices, a drizzle of maple syrup, or a dollop of whipped cream for an unforgettable family-friendly treat. Whether you’re feeding a crowd or just indulging yourself, these banana pancakes are a guaranteed hit! SEO keywords: fluffy banana pancakes, easy banana pancake recipe, homemade banana pancakes, breakfast ideas with bananas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.25 cups Milk
- 2 medium Overripe bananas
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 as needed Butter or oil (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
In a medium bowl, mash the bananas until smooth. Add the milk, egg, melted butter, and vanilla extract, then whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are okay.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a circle if needed.
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as sliced bananas, maple syrup, or a dollop of whipped cream.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 17.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 372 mg | 8% | |
*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.
