Easy Banana Pancakes – a delicious recipe with all-purpose, baking powder, salt, sugar, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium-size mixing bowl, whisk together all your dry ingredients.
2
In a separate bowl, whisk together all of the wet ingredients.
3
Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Leave a few lumps for tender pancakes.
4
Head your pan to medium high.
5
Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
6
For each pancake, gently pour 1/2 cup of batter into the pan. Use the back of a spoon to spread the batter into a circle.
7
Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
471
kcal
Calories
19
g
Fat
61
g
Carbs
15
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 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 tablespoon sugar, and more.
Yes, Easy 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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