Banana Pancakes

These banana pancakes are light, fluffy and loaded with plenty of banana flavor. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 195kcal

Author Sara Welch

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk (I use 1%)
1 teaspoon pure vanilla extract
2 tablespoons vegetable oil
2 ripe bananas mashed
2 teaspoons butter
sliced bananas and maple syrup for serving

Instructions

In a large bowl mix together the flour, sugar, baking powder and salt.
Add the egg, milk, vanilla, oil and bananas; stir until thoroughly combined (batter may be slightly lumpy).
Melt the butter on a non stick griddle over medium heat.
Pour 1/4 cup sized pancakes onto the griddle. Cook until bubbles cover surface, 2 to 3 minutes. Flip, and cook until bottom is golden, about 1-2 minutes more.
Serve immediately and top with maple syrup and banana slices if desired.

Notes

Make Ahead: Sometimes when I make pancakes or waffles I mix up an extra batch of the dry ingredients and keep it in a labeled bag. That way, the next time I want to make pancakes all I have to do is add the wet ingredients and I'm done.

Nutrition