Fluffy Easy Banana Pancakes from Scratch (Weekend Family Breakfast) - Simple, Warm, and Delicious
Ingredients
- 1 cup (125 g) all-purpose flour (or a 1:1 gluten-free blend)
- 2 tablespoons granulated sugar (or honey/maple syrup)
- 2 teaspoons baking powder
- 1 /4 teaspoon baking soda (helps with fluff and color)
- 1 /4 teaspoon fine salt
- 1 large ripe banana (about 1/2 cup mashed; the spottier, the better)
- 3 /4 cup milk (dairy or unsweetened almond/oat milk)
- 1 large egg
- 2 tablespoons melted butter or neutral oil (plus more for the pan)
- 1 teaspoon vanilla extract
- Optional add-ins: 1/2 teaspoon ground cinnamon, 1/3 cup chocolate chips or chopped nuts
Instructions
- Preheat your pan: Place a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.You want it hot enough that a drop of water dances, not sputters wildly.
- Mash the banana: In a large bowl, mash the ripe banana with a fork until mostly smooth. A few small lumps are fine.
- Whisk the wet ingredients: Add milk, egg, melted butter (or oil), and vanilla to the mashed banana. Whisk until combined.
- Combine the dry ingredients: On top of the wet mixture, add the flour, sugar, baking powder, baking soda, and salt.If using cinnamon, add it now.
- Mix gently: Stir with a spatula or whisk just until the flour disappears. The batter should be thick and a bit lumpy. Do not overmix—this is key to fluffy pancakes.
- Fold in add-ins: If you’re using chocolate chips or nuts, gently fold them in now.
- Cook the pancakes: Pour 1/4 cup batter per pancake onto the hot skillet.Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through.
- Adjust the heat as needed: If pancakes brown too fast, lower the heat slightly. Re-grease the pan between batches.
- Serve: Stack them high and serve warm with butter, maple syrup, sliced bananas, or berries.
