Description
An easy, fluffy banana pancakes recipe made with overripe bananas, perfect for a quick and healthy breakfast.
Ingredients
1 cup all-purpose flour
1 tablespoon aluminum-free baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup mashed overripe banana (about 1½ large bananas)
1 large egg
¾ cup milk
Banana slices, for serving
Maple syrup, for serving
Instructions
1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate larger bowl, mash the banana and beat in the egg.
3. Whisk in the milk until fully combined.
4. Add the dry ingredients to the wet and stir just until combined. The batter will be slightly lumpy.
5. Heat a nonstick pan over medium heat and spray lightly with cooking spray.
6. Using a ⅓-cup measuring cup, scoop batter into the pan to form pancakes.
7. Cook 2–3 minutes until bubbles form and the bottom is golden, then flip.
8. Cook another 1–2 minutes until cooked through. Repeat with remaining batter.
9. Serve warm with banana slices and maple syrup.
Notes
To store, keep pancakes in an airtight container in the fridge for up to 4 days or freeze for 2 months.
Reheat in a toaster, oven, or microwave for a quick breakfast option.
For extra nutrition, add chia seeds or protein powder to the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American