Banana pancakes are the answer to your spotty, browning bananas on the kitchen counter. In fact, the riper they are, the sweeter they taste. Make these on a Saturday or Sunday morning and your family will cheer. Or at least grin while their mouths are full.
For a really well-rounded meal, add our Wilted Greens with Balsamic Fried Eggs recipe to your Banana Pancakes recipe. If you’re trying to avoid wheat gluten, try this Gluten Free Pancakes recipe.
For more morning banana treats, see our healthy banana smoothie recipe.
- Yields: 14 to 16 pancakes
- Difficulty: Easy
- Total: 45 mins
- Active: 30
Ingredients (9)
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons olive oil
- 3 ripe bananas, mashed (about 1 ¼ cup)
Instructions
- In a large bowl, add all dry ingredients and whisk together until well combined.
- Measure out the milk in another large bowl and add the eggs, olive oil and mashed bananas. Whisk until well combined.
- Slowly add the wet ingredients to the dry ingredients while whisking to avoid any large lumps. Once well combined, stop whisking to avoid overworking the batter.
- Over a buttered medium-hot griddle, skillet, or pan, pour a serving and flip once the top starts to bubble up. Repeat until all pancakes are made.
- Serve with slice bananas and maple syrup.
