Easy Banana Pancakes Recipe
Banana pancakes are an excellent way to use up ripe bananas. You can use cold ingredients straight from the fridge, the mixture cools well, and the pancakes reheat great. Serve banana pancakes with more banana slices, toasted walnuts, and maple syrup.
Ingredients
- 2 tablespoons olive oil, divided into fried
- 2 medium-sized bananas, mashed (1 cup)
- 1 teaspoon vanilla
- 2 large eggs
- 3 tablespoons melted unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 1/2 cups all-purpose flour, sized correctly
- 1 1/4 cup milk
Instructions
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Good progress in the middle.
- Mash the bananas with a fork until the consistency of apple juice.
- In another bowl, combine the wet ingredients: milk, eggs, vanilla, mashed banana, and melted butter. whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk until combined. Do not over mix, the mixture should be lumpy.
- Heat a cast-iron skillet or skillet or non-stick frying pan over medium heat (350°F). Grease a baking tray or pan with a tablespoon of olive oil. Place 1/4 cup of the mixture at a time on a greased skillet at least 1 inch apart.
- Cook about two minutes per side. Use a spoon to flip the pancakes over when bubbles begin to appear on the surface. Add more oil as needed, cook remaining quantities and serve warm.
Notes
The nutritional label of each pie does not include toppings or maple syrup. This recipe makes 12 pancakes.