A weekend breakfast built around ripe bananas and warm spices.
30 minutes · Serves 4 (about 10 pancakes)
Banana pancakes
30 minutes · Serves 4 (about 10 pancakes)
Base recipe: 4 servings.
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 heaping teaspoon cinnamon
- ¼ heaping teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup mashed ripe banana
- 1 egg
- ⅔ cup milk
- 2 tablespoons neutral oil, plus pan oil
- 1½ teaspoons vanilla
- Maple syrup, to serve
How to make it
- Combine flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Separately whisk banana, egg, milk, oil, and vanilla.
- Fold the wet mixture into the dry mixture just until combined.
- Lightly oil a nonstick skillet over medium-low heat. Add batter in ⅓-cup portions. Cook roughly 1 to 2 minutes per side, until golden and cooked in the center. Serve with syrup.
Make it your own
Use a light touch when mixing to keep the pancakes tender.
Method summarized by Bambino from the credited source. Not kitchen-tested by Bambino.
Source: Love and Lemons
Added
Made this recipe?
Leave a rating and tell other families what worked for you. Reviews are checked before appearing.
A breakfast-style dinner
Children can help mash or measure while the Sitter handles the skillet. Set out the family’s preferred toppings before the meal.