Description
These quick banana breakfast pancakes are soft, fluffy, and naturally sweet. Ready in just 15 minutes, they make the perfect easy and comforting breakfast for busy mornings.
Ingredients
- 2 medium ripe bananas
- 1 cup all-purpose flour
- 1 large egg
- 3/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1–2 tablespoons sugar (optional)
- Pinch of salt
- 1/2 teaspoon cinnamon (optional)
- Butter or oil for cooking
- Maple syrup (for serving)
- Fresh berries (optional)
- Sliced bananas (optional)
- Yogurt (optional)
- Chopped nuts (optional)
Instructions
1. Mash the ripe bananas in a bowl until mostly smooth.
2. Add egg, milk, and vanilla extract, then whisk until combined.
3. In a separate bowl, mix flour, baking powder, salt, cinnamon, and sugar if using.
4. Gradually add dry ingredients to wet ingredients and mix gently.
5. Heat a non-stick skillet over medium heat and add butter or oil.
6. Pour about 1/4 cup batter per pancake onto the skillet.
7. Cook for 2–3 minutes until bubbles form and edges set.
8. Flip and cook another 1–2 minutes until golden brown.
9. Transfer to a plate and keep warm.
10. Serve with maple syrup and your favorite toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use ripe bananas for the best natural sweetness.
- Cook on medium heat to avoid burning.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 270
- Sugar: 10g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg