Banana Pancakes – a delicious recipe with Flour, White Sugar, Baking Powder, u00bc, Bananas, Egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, combine flour, white sugar, baking powder and salt. In a separate (large) bowl, mash 2 bananas. (I used a potato masher, and then a fork once it was soft enough.) Mix in egg, milk, and vegetable oil.
2
Stir flour mixture into banana mixture; batter will be a little lumpy.
3
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle to make your preferred size pancakes. I used about one cup for each pancake. Leave space between the pancakes-you'll probably need to cook them in batches. Cook each side for a few minutes, until golden brown and sturdy enough to flip. Remove cooked pancakes to a plate and finish cooking the rest of the pancakes.
4
Slice the remaining banana and drop a few pieces on each pancake. Serve pancakes hot (I love them with lots of syrup)!
5
Additional side options: butter, whipped cream, blueberries, strawberries.
332
kcal
Calories
12
g
Fat
48
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Flour, 1 Tablespoon White Sugar, 2 teaspoons Baking Powder, 1/4 teaspoons Salt, and more.
Yes, Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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