Yummy Banana Pancakes
Start your morning on a sweet note with these irresistibly fluffy Yummy Banana Pancakes! Packed with the natural sweetness of ripe banana and a touch of vanilla, these pancakes are a delightful twist on a breakfast classic. Made with pantry staples like all-purpose flour and baking powder, this recipe comes together in just 25 minutes, making it perfect for busy mornings or leisurely weekend brunches. The secret to their light and tender texture is in gently mixing the batter to avoid overworking it. Serve these golden pancakes fresh off the skillet, topped with maple syrup, sliced bananas, fresh berries, or a dusting of powdered sugar for an extra-special treat. These banana pancakes aren’t just delicious—they’re also a surefire crowd-pleaser that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Milk
- 1 Ripe banana
- 1 Egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoons Granulated sugar
- Cooking spray or butter for greasing the pan
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined.
In a separate medium bowl, mash the ripe banana with a fork until smooth and free of large lumps.
Add the milk, egg, vanilla extract, and melted butter to the mashed banana. Whisk until the mixture is well blended.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to ensure fluffy pancakes. The batter may be slightly lumpy, and that’s okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter into a circle if necessary.
Cook the pancakes for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set. Flip gently with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the warm banana pancakes with your favorite toppings, such as maple syrup, fresh berries, sliced bananas, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 274 mg | 92% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 36.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 914 mg | 19% | |
*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.
