Fluffy Banana Pancakes
Those sad-looking, overripe bananas are actually gold. Turn them into tall, fluffy, golden pancakes in just 25 minutes with this completely beginner-friendly recipe!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level it into the cup, never scoop directly from the bag.
- 1 tablespoon baking powder aluminum-free
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup mashed overripe banana about 1½ large bananas
- 1 large egg
- 3/4 cup milk whole or 2%
For Cooking & Serving
- As needed cooking spray For lightly greasing the pan
- As needed sliced banana Fresh topping for serving
- As needed maple syrup Real maple syrup makes a noticeable difference
Instructions
- Whisk the Dry Ingredients: Grab a medium bowl. Add the flour, baking powder, cinnamon, and salt. Whisk them together for about 30 seconds. Set it aside.
- Mash the Bananas: Peel your overripe bananas and place them on a flat plate or into a large bowl. Press down firmly with the back of a fork and mash until mostly smooth.
- Build the Wet Mixture: In your large bowl, combine the mashed banana with the egg. Beat them together until blended. Then pour in the milk and whisk until the whole mixture looks smooth and uniform.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredient bowl. Pick up a spatula and fold gently. Stop the moment the flour streaks disappear. Set the batter aside and let it rest for five full minutes.
- Get the Pan Ready: While the batter rests, place a large nonstick pan over medium heat. Let it warm up for two to three minutes. Do the water drop test to ensure it is ready, then give it a light coat of cooking spray.
- Cook the Pancakes: Use a ⅓ cup measure to scoop your batter into the pan. After two to three minutes, when small bubbles form and edges set, flip. Cook the second side for one to two more minutes until golden brown.
Notes
Overripe bananas are key: Look for heavy brown spotting on the skin. A firm yellow banana will make your pancakes taste bland and starchy.
Leftovers: Store cooled pancakes in an airtight container in the refrigerator for up to four days, or freeze layered with parchment paper for up to three months.