Ingredients

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 banana

1 cup 1% low fat milk

2 eggs

1/2 teaspoon vanilla extract

3 tablespoons unsalted butter

Vegetable oil, as needed

Unsalted butter, to taste (for cooking)

Maple syrup, to taste (for serving)

Banana slices, to taste (for serving)

Powdered confectioners sugar, to taste (for serving)

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Step 2: In a separate small bowl, mash the banana with a fork until mostly smooth. Add the eggs, milk, and vanilla extract and whisk until well blended.

Step 3: Pour the banana mixture and melted unsalted butter into the flour mixture. Fold gently with a rubber spatula until just combined. The batter should remain thick and a bit lumpy—do not overmix.

Step 4: Heat a griddle or a non-stick skillet over medium heat until hot.

Step 5: Add a small pad of unsalted butter and about one tablespoon of vegetable oil to the griddle. Swirl to coat the surface evenly. Drop the batter by 1/4 cupfuls onto the griddle, leaving about 2 inches of space between pancakes.

Step 6: Cook until bubbles form on the surface and the underside is golden brown, about 2 minutes. Flip and cook the other side until golden and the pancakes are puffed, about 1 to 2 minutes more.

Step 7: Transfer cooked pancakes to a plate. Wipe the griddle clean with paper towels, then add more butter and oil before cooking the remaining batter.

Step 8: Serve the pancakes hot topped with maple syrup, sliced banana, and a dusting of powdered confectioners sugar if desired. Enjoy!

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.

Use very ripe bananas for natural sweetness and depth of flavor.

Swap the milk for a non-dairy alternative like almond or oat milk if preferred.

For fluffier pancakes, separate the eggs and whip the whites until stiff peaks form, then fold in gently.

Add chocolate chips or chopped nuts to the batter for a fun twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or on a skillet over low heat until heated through. Pancakes can also be frozen; separate layers with parchment paper and freeze for up to 1 month. Reheat directly from frozen in a toaster or oven.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Allow them to thaw completely and drain any excess liquid before mashing to avoid a watery batter.

How do I prevent pancakes from sticking to the pan?

Make sure your griddle or pan is well-heated before adding the batter, and use a combination of butter and vegetable oil to coat the surface evenly. Wiping the pan clean and refreshing the fat between batches also helps prevent sticking.