Fluffy Banana Pancakes

Ingredients

• 1 cup all-purpose flour (fluffed and leveled)
• 2 tbsp granulated sugar (can substitute brown sugar for extra caramel flavor)
• 2.5 tsp baking powder
• 0.5 tsp salt
• 2 ripe bananas (large, spotted and browning; mashed with some chunks remaining)
• 3 tbsp unsalted butter (melted)
• 1 cup milk
• 1 egg (large)
• 1 tsp vanilla extract
• 1 tbsp butter or oil (for the griddle; more as needed for subsequent batches)
• maple syrup (for serving)

Steps

1. 1

   In a medium bowl, combine 1 cup (120g) of all-purpose flour, 2 tablespoons of granulated sugar, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well combined and set aside.

2. 2

   In a separate large bowl, peel 2 large ripe bananas and mash them with a fork. Leave some small chunks for texture rather than making a completely smooth puree.

3. 3

   To the mashed bananas, add 3 tablespoons of melted unsalted butter, 1 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until the wet ingredients are thoroughly combined.

4. 4

   Pour the wet banana mixture into the bowl with the dry ingredients.

5. 5

   Stir the batter until just combined. It is okay if there are one or two small streaks of flour remaining; do not overmix or the pancakes will become gummy and damp.

6. 6

   Set a large pan or griddle over medium heat and add about 1 tablespoon of butter or oil, spreading it across the surface.

7. 7

   Using a 1/4 cup measuring cup, scoop the batter onto the hot griddle.

8. 8

   Cook the pancakes for 2 to 3 minutes, or until bubbles appear on the surface and the bottoms are golden brown.

9. 9

   Flip the pancakes and cook for an additional minute, or until the second side is golden brown.

10. 10

    Transfer cooked pancakes to a plate. Repeat the process with the remaining batter, adding more butter to the pan between batches as needed.

11. 11

    Serve warm, drizzled with maple syrup and topped with fresh banana slices.

Notes

If your bananas aren't ripe enough, place them on a baking tray and bake at 350°F (175°C) for 10 minutes until brown and mushy. To keep pancakes warm while finishing the batch, place them on a wire rack on a baking sheet in a 250°F (120°C) oven. These freeze well for up to 2 months; layer between parchment paper in a freezer bag and reheat in the microwave or oven.

Nutrition per serving

• breakfast
• pancakes
• banana
• vegetarian
• brunch
• easy
• kid-friendly