Banana Pancakes
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5.0
21 reviews
Excellent
Banana Pancakes
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Switch up your breakfast routine and try these simple and flavorful banana pancakes! My recipe comes together in just a few minutes, and it even freezes well.Recipe includes a how-to video!
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Ingredients
- 1 cup mashed banana (typically 2 large bananas)
- 1 ½ cups whole milk
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 4 Tablespoons unsalted butter melted and slightly cooled
- 2 cups all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- neutral cooking oil
Instructions
- In a medium mixing bowl combine mashed banana, milk, eggs, and vanilla and whisk together until thoroughly combined.
- Slowly drizzle melted, cooled butter into milk mixture and whisk until combined. Set aside while you prepare your dry ingredients.
- In a separate large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined and any clumps are broken up.
- Pour the milk mixture into the center of the dry ingredients and use a spatula to gently fold the ingredients together until just combined. Don’t overmix your batter or pancakes will be dense, some small lumps remaining is fine!
- Set your batter aside and lightly brush your skillet with cooking oil. Turn your stovetop heat to medium-low and allow the skillet to heat for several minutes, if you hover your hand several inches above the pan you should feel the heat radiating from it.
- Scoop pancake batter (I like to scoop mine to be about ½ - ⅔ cup) into the center of the skillet.
- Cook until the edges begin to appear cooked and bubbles forming in the batter begin to burst, then carefully flip the pancake and cook until the other side is golden brown and cooked through.
- Remove to a plate and repeat the process until you’ve used all of the batter. Lightly brush the skillet with additional oil between each pancake.
- Serve warm, we like ours served with butter and maple syrup.
Equipments used:
Notes
- Allow pancakes to cool completely before storing. They may be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 2 months. You can reheat from frozen in the microwave, in the oven (place on a baking sheet in an even layer and warm at 350F/175C for about 10 minutes/until warm), or in the toaster.
Nutrition Information
Show Details
Serving
16" pancake
Calories
271kcal
(14%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
61mg
(20%)
Sodium
291mg
(12%)
Potassium
235mg
(7%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
328IU
(7%)
Vitamin C
2mg
(2%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 86" pancakes
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 16" pancake | |
| Calories | 271kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 291mg | 12% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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