Overripe Banana Pancakes
Fluffy pancakes made with overripe bananas, perfect for a sweet breakfast treat.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 overripe bananas
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1 large egg
- 1 tbsp melted butter
- 1 tsp vanilla extract
Nutrition Facts
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Instructions
Mash the bananas: In a large bowl, mash the overripe bananas with a fork until smooth.
Mix dry ingredients: In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: To the mashed bananas, add the milk, egg, melted butter, and vanilla extract. Mix well.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Cook the pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve: Serve the pancakes warm with maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Chef's Tips
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful the pancakes will be.
- Lumpy Batter: A few lumps in the batter are fine; overmixing can make the pancakes tough.
- Heat Control: Keep the heat medium to prevent burning while ensuring the pancakes cook through.
- Add-ins: Consider adding chocolate chips, nuts, or blueberries to the batter for extra flavor.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a toaster or microwave.
