These fluffy banana pancakes are a delightful breakfast treat that are quick and easy to make. Using self-rising flour gives them a light and airy texture, while ripe bananas add natural sweetness and flavor. Perfect for a weekend brunch or a weekday breakfast!
Ingredients
- 1 cup self-rising flour
- 2 ripe bananas, mashed
- 1 tablespoon sugar (optional, adjust to taste)
- 1 large egg
- 1 cup milk (whole or 2% for best results)
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- Sliced bananas and maple syrup for serving
Instructions
-
Prepare the Batter:
- In a large mixing bowl, combine the self-rising flour, sugar (if using), and ground cinnamon (if using). Whisk together until well combined.
- In a large mixing bowl, combine the self-rising flour, sugar (if using), and ground cinnamon (if using). Whisk together until well combined.
-
Mix Wet Ingredients:
- In a separate bowl, mash the ripe bananas with a fork until smooth. Add the egg, milk, melted butter, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined and smooth.
- In a separate bowl, mash the ripe bananas with a fork until smooth. Add the egg, milk, melted butter, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined and smooth.
-
Combine Wet and Dry Ingredients:
- Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
-
Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, coating the surface.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, coating the surface.
-
Cook the Pancakes:
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
-
Serve:
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the pancakes warm, topped with sliced bananas and a drizzle of maple syrup.
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve the pancakes warm, topped with sliced bananas and a drizzle of maple syrup.
Tips
- For extra flavor, you can add chocolate chips or chopped nuts to the batter before cooking.
- Make sure your bananas are very ripe for the best sweetness and flavor.
- Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for up to a month. Reheat in the toaster or microwave.
Enjoy your delicious and fluffy banana pancakes!
“`
