Fluffy Banana Pancakes
Ingredients
- • 2 medium ripe bananas
- • 200 g all-purpose flour
- • 240 ml milk
- • 2 item eggs
- • 8 g baking powder
- • 5 ml vanilla extract
- • 25 g granulated sugar
- • 3 g salt
- • 30 g butter for cooking
- • 2 g cinnamon
Instructions
- 1
In a large bowl, mash the ripe bananas with a fork until mostly smooth with just a few small chunks remaining.
- 2
Add the eggs, milk, and vanilla extract to the mashed bananas and whisk together until well combined.
- 3
In a separate bowl, combine the flour, baking powder, sugar, salt, and cinnamon. Whisk together to distribute the leavening agents evenly.
- 4
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix - a few lumps are perfectly fine and will result in fluffier pancakes.
- 5
Let the batter rest for 5 minutes while you heat your griddle or large non-stick skillet over medium heat.
- 6
Add a small amount of butter to the pan and let it melt, swirling to coat the surface.
- 7
Pour about 60ml (1/4 cup) of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 8
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown on the second side.
- 9
Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter to the pan as needed.
- 10
Serve immediately with your choice of toppings such as maple syrup, fresh banana slices, chopped nuts, or a dollop of Greek yogurt.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect banana pancakes is using very ripe bananas with brown spots - they're sweeter and mash more easily. Don't overmix the batter; lumps are your friend and lead to tender, fluffy pancakes. If your first pancake doesn't turn out perfect, adjust your heat - medium heat is ideal for even browning without burning."
