Banana Pancakes with Maple Syrup
These fluffy banana pancakes are a delightful breakfast option that combines the sweetness of ripe bananas with a hint of vanilla, all topped off with warm maple syrup. Perfect for a weekend brunch or a special breakfast treat, this recipe will make you want to enjoy pancakes every day!
Equipment
- 1 Mixing bowl
- 1 Non-stick skillet
- 1 Spatula
- 1 measuring cup
- 1 Measuring spoons
Ingredients
- 1 cup all-purpose flour - measured, sifted
- 2 tablespoons sugar - optional for sweetness
- 1 tablespoon baking powder - for fluffiness
- 1/2 teaspoon salt - to balance flavors
- 1 cup milk - dairy or non-dairy, adjust as needed
- 1 large ripe banana - mashed, the riper, the sweeter
- 1 large egg - provides structure and richness
- 2 tablespoons melted butter - can substitute with oil for a dairy-free option
- 1/2 teaspoon vanilla extract - for flavor
- Maple syrup - for serving
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, mashed banana, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown. Repeat with the remaining batter.
- Serve warm, drizzled with maple syrup.
Notes
To alter the consistency of your pancakes, adjust the amount of milk or add an extra banana for added richness.
For a healthier twist, you can substitute the all-purpose flour with whole wheat flour or gluten-free flour.
Serve with fresh fruit or yogurt for added flavor and health benefits.
Make sure your skillet is preheated before pouring the batter to get those beautiful golden edges.