Banana Pancakes
User Reviews
5.0
9 reviews
Excellent
Banana Pancakes
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These Banana Pancakes deliver exactly what you're hoping for: A delicious breakfast that reminds you of eating banana bread, only better!
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Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas 1 large (see note 2)
- 1 cups milk (see note 3)
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- butter and maple syrup or sliced bananas and whipped cream, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, and salt. In a second medium bowl, whisk together bananas, milk, brown sugar, egg, and vanilla until smooth. Make a well in the center of the flour ingredients, add the wet, and stir gently until combined. Gently fold in melted butter.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or whipped cream and bananas on top.
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
- Bananas: Use fully-ripe or slightly overripe bananas (brown spots mean naturally sweet!). See Recipe FAQs for tips on how to ripen bananas in your oven. If you’re short on mashed bananas, add unsweetened applesauce to reach 1 cup.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four servings, 2 (4-inch) Banana Pancakes each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
2 pancakes
Calories
344kcal
(17%)
Carbohydrates
49g
(16%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
78mg
(26%)
Sodium
777mg
(32%)
Potassium
214mg
(6%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
473IU
(9%)
Vitamin C
4mg
(4%)
Calcium
318mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (2 pancakes each)
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 2 pancakes | |
| Calories | 344kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 777mg | 32% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 318mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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