Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 2 ripe bananas, mashed
- ¼ cup brown sugar
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- Butter or oil, for the pan
- Optional: chocolate chips, chopped nuts, or extra banana slices for serving
Instructions
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, mash the bananas, then stir in brown sugar, eggs, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined (don’t overmix).
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about ¼ cup batter per pancake onto the hot skillet.
- Cook 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with butter, maple syrup, and toppings of choice.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter—lumps are okay and keep the pancakes fluffy.
- Try adding chocolate chips, pecans, or walnuts for extra flavor.
- For a dairy-free version, use almond milk and coconut oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 12g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
