Banana Pancakes
Light, fluffy Banana Pancakes are an easy breakfast loaded with banana flavor!
Servings: 12 pancakes
Calories: 108kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoon sugar
- ½ teaspoon cinnamon
- ¾ teaspoon salt
- 2 ripe bananas mashed
- 1 egg
- ¾ cup milk
- 2 Tablespoon butter melted
- 1 teaspoon vanilla
- Additional butter for greasing pan
Instructions
- In a large bowl combine the flour, baking powder, sugar, cinnamon, and salt until combined.
- In a different medium sized bowl whisk together the mashed banana, egg, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoon butter in a large non-stick skillet. Ladle the batter (about ¼ cup batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.
- Serve with maple syrup and fresh bananas.
Video
Notes
FRIDGE: Banana pancakes will last for about 2 to 3 days when kept in an airtight container or Ziplock bag in the refrigerator.
FREEZER: Pancakes freeze super well! Place them in a Ziplock bag or airtight container and they’ll freeze well for up to 3 months. I recommend dividing them by portion sizes so that you can easily heat up however many pancakes you need.
Nutrition
Serving: 1pancake | Calories: 108kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 169mg | Potassium: 210mg | Fiber: 1g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg