Description
Make light and fluffy pancakes using ripe bananas. This easy recipe is perfect for a quick breakfast or weekend brunch.
Ingredients
Scale
- 2 large very ripe bananas, mashed
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 tablespoon melted butter or oil, plus more for the griddle
Instructions
- Combine the mashed bananas and eggs in a medium bowl. Whisk until smooth.
- In a separate small bowl, whisk together the flour, baking powder, salt, and optional sugar.
- Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Stir in the melted butter or oil.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- If your bananas are not very ripe, add 1 teaspoon of lemon juice to the batter to enhance the banana flavor.
- You can substitute whole wheat flour for all-purpose flour for a slightly heartier pancake.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Stovetop Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 10
- Sodium: 180
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 85