Ingredients
Dry Ingredients
- 1 cup all-purpose flour (or whole wheat flour)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ripe banana, mashed
- ¾ cup milk (dairy or non-dairy)
- 1 large egg
- 1 tablespoon melted butter or oil
- ½ teaspoon vanilla extract
For Serving
- Maple syrup, for serving
Instructions
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mash the ripe banana thoroughly, then add milk, egg, melted butter, and vanilla extract. Mix until well blended.
- Combine Both Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should still have some lumps.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface.
- Flip Pancakes: Carefully flip each pancake and cook for another 1–2 minutes until golden brown on both sides.
- Serve Warm: Serve the pancakes immediately, topped generously with warm maple syrup for the best flavor.
Notes
- Do not overmix the batter—lumps are okay and help keep pancakes fluffy.
- Use riper bananas for more natural sweetness and stronger banana flavor.
- Add mix-ins like chocolate chips, walnuts, or blueberries to customize your pancakes.
- Keep cooked pancakes warm by placing them in a low oven (about 200°F or 90°C) until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
