The Ultimate Fluffy Banana Pancakes: Easy Recipe Using Overripe Bananas
Make light and fluffy pancakes using ripe bananas with this easy recipe for a quick breakfast or weekend brunch.
Equipment
- griddle
- Mixing Bowls
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 2 large very ripe bananas mashed
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar optional
- 1 tablespoon melted butter or oil plus more for the griddle
Instructions
- Combine the mashed bananas and eggs in a medium bowl. Whisk until smooth.
- In a separate small bowl, whisk together the flour, baking powder, salt, and optional sugar.
- Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Stir in the melted butter or oil.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about ¼ cup of batter per pancake onto the hot griddle.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking. If your bananas are not very ripe, add 1 teaspoon of lemon juice to the batter to enhance the banana flavor. You can substitute whole wheat flour for all-purpose flour for a slightly heartier pancake.
Nutrition
Serving: 2pancakesCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 85mgSodium: 180mgFiber: 2gSugar: 10g
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