Description
These Thick and Fluffy Banana Pancakes are a delicious breakfast treat made with ripe mashed bananas, fluffy all-purpose flour batter, and just the right amount of sweetness and spice. Perfect for a family breakfast or brunch, these pancakes are easy to prepare and cook to golden perfection on a griddle or non-stick pan.
Ingredients
Dry Ingredients
- 2 cups (260g) all-purpose flour
- ¼ cup (52g) sugar
- 4 teaspoons baking powder
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- ¾ cup (180ml) milk
- 4 tablespoons (56g) butter (melted and slightly cooled)
- ½ teaspoon vanilla extract
- 1 ¼ cups (300ml) mashed banana (2-3 ripe bananas)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, ground cinnamon, and salt. Stir until well incorporated to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In a separate large measuring cup or bowl, whisk together the egg, milk, melted butter, vanilla extract, and mashed bananas until fully blended.
- Combine Batter: Pour the wet ingredient mixture into the dry ingredients. Gently fold the mixture together using a spatula until just combined. The batter should be thick but still pourable, with some lumps remaining to ensure fluffy pancakes. Avoid over-mixing to prevent tough pancakes.
- Rest the Batter: Set the batter aside for 5-10 minutes. This resting time allows the dry ingredients to hydrate properly and softens any remaining lumps, promoting a better texture.
- Preheat the Cooking Surface: Heat a griddle or non-stick pan over medium-low heat. Lightly grease the surface with butter to prevent sticking.
- Cook the Pancakes: Pour approximately 3 tablespoons of batter onto the griddle for each pancake, allowing it to spread into a round shape. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
- Flip and Finish Cooking: Carefully flip each pancake and cook the other side until golden brown, about 1-2 minutes more. Adjust heat if necessary to avoid burning.
- Repeat: Continue cooking with the remaining batter, greasing the griddle as needed.
- Serve: Serve the pancakes warm with maple syrup or toppings of your choice, such as fresh fruit, nuts, or yogurt.
Notes
- For extra flavor, use ripe bananas with brown spots as they are sweeter and mash easily.
- Do not overmix the batter to keep pancakes light and fluffy.
- If the batter is too thick, add a little extra milk to reach a pourable consistency.
- Adjust griddle heat as necessary to ensure pancakes cook through without burning.
- These pancakes freeze well; store in an airtight container and reheat in a toaster or oven.
