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Breakfast
Fluffy Banana Pancakes
25 min total10 prep15 cook2 servings400 cal
VegetarianFlexitarianContains glutenContains eggContains dairy
Mashed ripe banana folded into a simple pancake batter for extra sweetness and moisture, cooked in butter until golden and fluffy. A quick weekend breakfast that needs no syrup, though it never hurts.
Ingredients
produce
- 2ripe banana
dairy
- 2eggs
- 120 mlmilk
- 2 tbspbutter
pantry
- 150 gflour
- 1 tspbaking powder
- 1 tbspsugar
Steps
- Mash the ripe bananas in a large mixing bowl with a fork until mostly smooth, with just a few small chunks left.
- Whisk the eggs, milk, and sugar into the mashed banana until well combined.
- In a separate bowl, whisk together the flour and baking powder.
- Fold the dry ingredients into the banana mixture, stirring just until combined — a few small lumps are fine.
- Melt about 1 teaspoon of the butter in a skillet over medium heat, tilting the pan to coat the surface evenly.
- Spoon 3–4 tablespoons of batter per pancake into the skillet, spacing them apart. Cook for 2–3 minutes until small bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes until golden brown on both sides and cooked through in the center.
- Transfer to a plate and tent loosely with foil to keep warm. Repeat with the remaining butter and batter.
- Stack the pancakes and serve warm, with syrup or extra banana slices if desired.
Tips
- Use very ripe, spotty bananas — they mash smoother and add more natural sweetness than firmer ones.
- Don't overmix the batter once the flour goes in; a few lumps are fine and keep the pancakes tender.
- Wait until the skillet is properly hot and small bubbles form on the surface of the batter before flipping.
- Keep finished pancakes warm on a plate loosely covered with foil while you cook the rest of the batch.
