Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup mashed overripe banana (about 1 ½ large bananas)
- 1 large egg
- ¾ cup milk
Toppings
- Banana slices, for serving
- Maple syrup, for serving
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, aluminum-free baking powder, cinnamon, and salt until evenly combined.
- Prepare Wet Ingredients: In a larger bowl, beat the mashed overripe banana and the large egg together until well blended. Then add milk and whisk until combined.
- Combine Batter: Gradually whisk the dry ingredient mixture into the wet ingredients. The batter will have a slightly lumpy texture, which is ideal for fluffy pancakes.
- Heat Pan: Preheat a large nonstick skillet or frying pan over medium heat and lightly spray with nonstick cooking spray to prevent sticking.
- Cook Pancakes: Using a ⅓-cup measuring cup, pour 3 to 4 circles of batter into the heated pan. Cook for 2 to 3 minutes until the tops are puffed and bubbles appear, and the bottoms turn golden brown.
- Flip Pancakes: Carefully flip each pancake and cook for an additional 1 to 2 minutes until the other side is golden and the pancakes are cooked through.
- Serve: Remove pancakes from the pan and serve hot with fresh banana slices and a drizzle of maple syrup.
Notes
- Use overripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to keep pancakes fluffy and tender.
- If batter is too thick, add a splash more milk to reach desired consistency.
- Cook pancakes on medium heat to avoid burning and ensure thorough cooking.
- Maple syrup can be substituted with honey or your favorite syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
