Breakfast

Banana Pancakes

Name: Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup milk; 1 pcs egg; 2 tbsp unsalted butter melted; 1 tsp vanilla extract; 2 pcs ripe banana mashed; 1 tbsp butter

These simple banana pancakes are a delightful and easy breakfast. Ripe bananas are mashed and folded into a fluffy batter, creating a naturally sweet and tender pancake.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 381 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupall-purpose flour
2 tbspgranulated sugar
2 tspbaking powder
0.5 tspbaking soda
0.5 tspsalt
1 cupmilk
1 pcsegg
2 tbspunsalted butter, melted
1 tspvanilla extract
2 pcsripe banana, mashed

for cooking

1 tbspbutter

Equipment

griddle · large bowl · spatula · medium bowl · whisk · non-stick skillet

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
About 1 min
2
In a separate medium bowl, whisk together the milk, egg, melted unsalted butter, and vanilla extract.
About 1 min
3
Pour the wet ingredients into the dry ingredients and mix until just combined.
About 1 min
Cook’s note: Do not overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
4
Gently fold in the mashed ripe banana.
About 1 min
5
Heat a large non-stick skillet or griddle over medium heat.
About 2 min
Cook’s note: A good test is to sprinkle a few drops of water on the pan; they should sizzle and evaporate quickly.
6
Add a small amount of butter for cooking to the hot pan, spreading it evenly.
7
Pour about batter per pancake onto the skillet, leaving some space between them.
8
Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
About 5 min
Cook’s note: Flip only when you see bubbles appearing and the edges look set.
9
Remove cooked pancakes from the skillet and serve immediately. Repeat with the remaining batter, adding more butter for cooking as needed.
About 4 min

Per serving

Nutrition

64%Score

Calories: 381.2kcal
Protein: 9.1g
Carbs: 60.9g
Fat: 11.5g
Fibre: 2.8g
Sugar: 18.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pancakes in an airtight container in the refrigerator.

Reheating

Reheat pancakes in a toaster, microwave, or on a griddle until warmed through.