Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large overripe bananas, mashed
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for the pan
Instructions
- Step 1: Prepare the Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Ensuring these dry ingredients are well-distributed prevents any clumps and helps the pancakes rise evenly.
- Step 2: Mash the Bananas On a separate plate or in a medium bowl, peel the bananas and mash them thoroughly using a fork. You want a relatively smooth consistency, though a few small lumps are perfectly fine for added texture.
- Step 3: Mix the Wet Ingredients To the bowl with the mashed bananas, add the egg, milk, melted butter, and vanilla extract. Whisk everything together until the egg is fully incorporated and the mixture is uniform.
- Step 4: Combine the Batter Pour the wet banana mixture into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together. Be careful not to overmix; stop as soon as the flour streaks disappear. A lumpy batter makes for fluffier pancakes.
- Step 5: Heat the Griddle Place a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil. You will know it is ready when a drop of water sizzles and dances on the surface.
- Step 6: Cook the Pancakes Scoop about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook the other side for an additional 1 to 2 minutes until golden brown.
- Cook Time: 25 minutes
- Diet: Vegetarian