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Banana Pancakes

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breakfasts•american•vegetarian, contains gluten
30 minutes•4 servings•

Ingredients

  • 2 tablespoons unsalted butter – melted
  • 1 cups all-purpose flour
  • 1 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 large banana – mashed
  • 1 large egg – beaten
  • 1 cups milk
  • 1 teaspoons vanilla extract
  • 1 tablespoons unsalted butter – for cooking
  • maple syrup – for serving
Banana Pancakes

Instructions

1. Melt 2 tablespoons unsalted butter and let cool slightly, 2–3 minutes.

2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

3. In a separate large bowl, mash the banana until mostly smooth. Whisk in the beaten egg, milk, vanilla extract, and the melted butter until well combined.

4. Add the dry ingredients to the wet and stir just until no dry flour remains; a few small lumps are fine. Let the batter rest 5 minutes to hydrate.

5. Heat a nonstick skillet or griddle over medium heat. Add a thin film of the remaining unsalted butter for cooking and swirl to coat.

6. Ladle batter in 1/4-cup portions for each pancake. Cook until the edges look set and bubbles form across the surface, 2–3 minutes. Flip and cook until golden brown and cooked through, 1–2 minutes more.

7. Adjust heat as needed to maintain gentle browning. Re-butter the pan between batches and repeat with remaining batter.

8. Serve warm with maple syrup.

Banana pancakes are tender, fluffy griddle cakes enriched with mashed ripe banana, which lends natural sweetness, a subtle fruit aroma, and moist texture. The mashed banana caramelizes lightly on the hot pan, giving a golden crust and a custardy interior. They are comforting and familiar, perfect with butter and maple syrup for a cozy breakfast or brunch.

Pancakes have deep roots across many cultures, but the American-style leavened pancake became a breakfast staple in the 19th and 20th centuries with the rise of chemical leaveners. Folding in fruit is a longstanding variation, and banana—a year-round, accessible ingredient—became especially popular in diners and home kitchens. Today, banana pancakes are a beloved riff that bridges classic flapjacks with the tropical sweetness of ripe bananas.