Banana Pancake

This recipe for banana pancakes is simple and quick, using basic ingredients that you likely already have. You can have them ready in under 20 minutes. It's a great way to use up those overripe bananas on your countertop!

Banana Pancake
10
Servings
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Ingredients

Directions

Recipe instructions Banana Pancake

1

In a medium mixing bowl, mash the bananas.

2

Add the milk, vanilla extract, butter, and egg to the mashed banana and mix with a whisk.

3

In a large bowl, mix together the flour, sugar, baking powder, salt, and nutmeg.

4

Add the wet ingredients to the dry ingredients and mix together. The texture should still be quite lumpy.

5

On a flat griddle or in a large nonstick skillet, melt the butter and oil together using medium-high heat. The oil will help prevent the butter from burning.

6

Add a scoop of batter per pancake to the hot pan. You should be able to fit 2-4 pancakes in the pan, unless you're using a griddle. Make sure to leave enough room to flip the pancakes. Cook the pancakes for a few minutes until small bubbles appear in the center and the edges are firm.

7

Carefully flip the pancake with a spatula and cook the other side for a couple of minutes.

8

Serve the pancakes immediately with your preferred toppings or keep them warm in a slightly heated oven on a baking sheet while cooking the remaining pancakes.

The pancakes can be stored in the freezer for up to 3-4 months. After cooling them completely, place them on a sheet pan lined with parchment paper and freeze them until they are completely frozen.

Nutrition Facts

Calories: 185
Fat: 9 g
Carbs: 24 g
Protein: 4 g
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