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Go-To Banana Pancakes

These fluffy banana pancakes are easy to make, family-friendly, and deliciously sweetened with ripe bananas. Perfect for breakfast any day of the week!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 3/4 cup mashed ripe banana (about 3 small, 2 medium, or 1 extra large) Use overripe bananas for the sweetest flavor.
  • 1 large egg (or flax egg for vegan) For a vegan option, substitute with a flax egg.
  • 1 tablespoon neutral oil
  • 3/4 cup milk of choice (2% or non-dairy) Use your favorite non-dairy milk for vegan version.
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1/2 teaspoon cinnamon Optional: Add more for extra warmth.
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar) Can reduce sugar for a lighter version.
  • 1/2 teaspoon kosher salt
Toppings
  • almond butter
  • banana slices
  • honey or maple syrup Choose your favorite sweetener.

Method
 

Preparation
  1. In a medium bowl, mash the banana and measure it out.
  2. Whisk in the egg, neutral oil, and milk until combined.
  3. In a separate bowl, whisk together the flour, cinnamon, baking powder, sugar, and salt.
  4. Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. If it’s too thick, add a splash of milk.
Cooking
  1. Lightly grease a skillet and heat over low heat.
  2. Pour batter into small circles (about 1/4 cup each).
  3. Cook until bubbles pop on top and the bottoms are golden.
  4. Flip and cook until golden.
Serving
  1. Keep cooked pancakes warm under an inverted bowl and serve with toppings.

Notes

Store leftovers in an airtight container for 2-3 days in the fridge. For freezing, use a freezer bag for up to 2 months. Reheat in the microwave or toaster for best results.