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Banana Pancakes

Packed with bananas, light and fluffy - this banana pancake recipe is super easy to make, any time of day!

Prep Time
5 mins
Cook Time
5 mins
Servings: 6 large
Calories: 231 kcal
Course: Breakfast
Cuisine: American

Ingredients

Wet
  • 1 cup milk
  • 1 egg beaten
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
Dry
  • 1.5 cups all purpose flour
  • 3 tablespoons dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Bananas
  • 2 small bananas mashed
OPTIONAL
  • ½ teaspoons cinnamon
  • bananas sliced
  • maple syrup
  • mini chocolate chips

Instructions

MAKE THE BATTER
    Cup of Yum
  1. In a small bowl, whisk together the wet ingredients.
  2. In a larger bowl, combine the dry ingredients.
  3. Mash 2 small bananas (you’ll need 1 cup of mashed bananas total, so adjust according the size of bananas used)
  4. Add the wet ingredients to the dry and add the mashed bananas. Fold together gently until just combined.
COOK THE PANCAKES
  1. Heat 1 Tbs butter in a skillet over medium heat.
  2. Add pancake batter ½ to ¾ per pancake.
  3. Cook until bubbles form and pop, then flip. Cook for another minute or two, until golden brown.
SERVE
  1. Add bananas, syrup and chocolate chips to your pancake stack.
  2. Devour.

Notes

  • Kylee’s Notes
  • Kylee’s Notes
  • If making a huge batch, place on a baking sheet in a warm oven to keep your pancakes warm as you make the rest.
  • Storing and Freezing Pancakes
  • Store leftover pancakes well covered or wrapped in the refrigerator for up to 3 days. You may also freeze banana pancakes – separate each pancake with parchment paper and then place them in a freezer-safe bag and seal.
  • Reheat in the microwave until hot. Or, just put them on a cookie sheet and heat in the oven (350 degrees F) for a few minutes. You could use your toaster as well, but I don’t recommend doing that from frozen.
  • Substitutions and Additions
  • Add a little cinnamon, nutmeg or pumpkin pie spice to the dry mixture for some warm, yummy flavors.
  • Switch out half of the flour for whole wheat flour, your pancakes will be a little denser, but a little healthier!
  • What milk to use? You can use any kind of milk we’re just looking for moisture, so you get to pick what you add!
  • As weird as it sounds to me peanut butter spread over these pancakes is a little piece of heaven!

Nutrition Information

Calories 231kcal (12%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 39mg (13%) Sodium 259mg (11%) Potassium 433mg (12%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 255IU (5%) Vitamin C 3mg (3%) Calcium 151mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6large

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 39mg 13%
Sodium 259mg 11%
Potassium 433mg 9%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 255IU 5%
Vitamin C 3mg 3%
Calcium 151mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.