Banana Pancakes
These fluffy banana pancakes are soft, golden, and full of real banana flavor — the kind that feels like a warm hug on a slow morning. Made with simple pantry ingredients and ripe bananas, they’re easy, cozy, and perfect for lazy weekends, brunch with friends, or anytime you need a little comfort on a plate.
Ingredients
The Pancake Squad:
- 2 ripe bananas mashed (the spottier, the better — trust me)
- 1 cup all-purpose flour
- 1 tablespoon sugar white or brown, whatever’s vibing
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¾ cup milk any kind works — dairy or plant-based
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil
Optional but Very Encouraged:
- Cinnamon a lil’ sprinkle = cozy magic
- Chocolate chips because joy
- Chopped walnuts or pecans for crunch girlies
Instructions
Mash those bananas like you mean it
- Grab a bowl and mash the bananas with a fork until they’re mostly smooth. A few small chunks are totally fine — they melt into the pancakes and make them extra cozy. This is also a great time to let out some feelings. Bananas are very forgiving.
Add the wet stuff
- Crack in the egg, pour in the milk, vanilla, and melted butter. Whisk it all together till it looks creamy and smells amazing already. At this point, I always taste the batter. I know you’re not “supposed to,” but I’m just being real.
Mix the dry ingredients separately
- In another bowl, toss together the flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. Give it a quick stir — no need to overthink it.
Bring it all together gently
- Pour the dry ingredients into the wet and gently mix. Babe, do not overmix. A few lumps are cute. Overmixing is how you get sad, flat pancakes and we don’t do that here.
- If you’re adding chocolate chips or nuts, fold them in now like the responsible queen you are.
Heat the pan and set the mood
- Heat a non-stick pan or skillet over medium heat and lightly grease it with butter or oil. When the pan is hot but not smoking, you’re ready. If it sizzles when batter hits the pan? Perfect.
Cook till golden and dreamy
- Pour about ¼ cup batter per pancake. Let them cook until bubbles form on the surface and the edges look set — about 2 minutes. Flip gently and cook the other side till golden brown.
- Yes, the first pancake might be ugly. That’s the law of pancakes. Eat it anyway.
Stack ‘em up and serve warm
- Pile those pancakes high, add butter, drizzle syrup like you’re not being judged, and serve immediately. Bonus points for berries, banana slices, or a dusting of powdered sugar.
Notes
- Ripe bananas are key. The more brown spots, the better the flavor and sweetness.
- Don’t overmix the batter. A few lumps = fluffy pancakes. Overmixing leads to flat, sad pancakes.
- Medium heat only. Too hot burns the outside before the inside cooks through.
- Let the batter rest for 5–10 minutes if you want extra fluffy results.
- First pancake is always a test pancake. This is a universal rule — eat it anyway.
- Freezer-friendly: Let pancakes cool completely, then freeze with parchment paper between layers. Reheat in a toaster or pan.