Easy Banana Pancakes

These easy banana pancakes are perfect for breakfast or dinner! They’re also a practical way to use up older bananas, which is great, because in our house we like our bananas under-ripe. Not green and fuzzy on the tongue when you take a bite, mind you. More-so, we don’t like eating brown, spotty bananas.

This picky behavior gives us about a four day window from grocery store shelf perfection, to at-home inedible (well, from a “peel and eat” standpoint anyway).

I’m not always in the mood for banana bread, or even banana bread muffins, the standard places to stuff over-ripe bananas.

But pancakes? Ah, yes. Pancakes. Well, you guys know that’s a weekend favorite in our house. From traditional fluffy homemade pancakes to peach cobbler pancakes, we run the gamut in the pancake department!

Pancakes are another way to use up those brown, spotty, over-ripe bananas that (actually) are in their prime for cooking. And, if you have bananas that aren’t quite ripe enough, here’s how to get them there!

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Easy Banana Pancakes

Yield: 9 pancakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These easy banana pancakes are perfect for breakfast or dinner! They're also a great way to use up older bananas...

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Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon sea salt
• 1 large egg, beaten
• 3/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon canola oil
• 2 over-ripe bananas, mashed up well

Instructions

1. Preheat a large nonstick skillet over medium-high heat while you make the batter. Rub the pan with a little canola oil.
2. Add the flour, baking powder, sugar and salt to a medium mixing bowl and then give it a quick stir with a whisk to combine.
3. In a separate bowl or large 2-cup measuring cup (my personal favorite), whisk together the egg, milk, vanilla and canola oil. Pour the liquid into the dry ingredients, and whisk a few times until the mixture is just combined.
4. Gently whisk in the bananas, about 5 turns should incorporate them – you don’t want to over whisk the batter.
5. Ladle the batter into the pan (about 1/4 cup each), and cook for 4 minutes or until bubbles form across the entire top of the pancake. Flip them, and continue cooking the pancakes for 2 more minutes.
6. Turn the heat down to medium, and repeat the process with the rest of the batter.

Notes

You might find that 3 minutes on the first side is plenty – it depends on your pan, and the type of burner you cook on. Often times after the first round, I reduce the heat and then only cook for 3 minutes on the first side. You’ll have to play with it a little.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
• 
  GEEKHOM Silicone Spatula, 600 Degree Heat Resistant BPA Free Non Toxic Rubber Spatulas Set for Non Stick Cookware, Large Flexible Heavy Duty Turner for Cooking Flipping Fish Pancake Eggs - 4 Pack, XL
• 
  Calphalon 1932337 Classic Nonstick Everyday Chef Pan with Cover, 12", Grey

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 553mgCarbohydrates: 58gFiber: 3gSugar: 17gProtein: 9g

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