Step 1: Make the Batter
- In a mixing bowl, mash bananas until smooth.
- Add eggs, vanilla, and milk; whisk until combined.
- In another bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold dry ingredients into wet mixture until just combined (don’t overmix).
Step 2: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or oil.
- Pour ¼ cup batter per pancake into the pan.
- Cook until bubbles form on top and edges look set (about 2–3 minutes).
- Flip and cook 1–2 more minutes until golden.
Step 3: Serve
Stack pancakes on a plate, drizzle with maple syrup, and add your favorite toppings. Serve warm.
Tips for Success
- Use ripe bananas – The browner the better for sweetness and flavor.
- Don’t overmix – A few lumps are fine; overmixing makes pancakes dense.
- Make ahead – Freeze cooked pancakes and reheat in a toaster for busy mornings.
- Vegan option – Use flax eggs (2 tbsp ground flax + 6 tbsp water) and almond milk.
Why This Recipe Works
Bananas act as a natural sweetener and binder, while the baking powder and soda create fluffy, cloud-like pancakes. The result? A stack of pancakes that’s both wholesome and indulgent.
Final Bite
Soft, fluffy, and full of banana flavor, these Banana Pancakes are a breakfast favorite you’ll keep coming back to. Top them with fruit, nuts, or a drizzle of syrup, and enjoy the perfect start to your day.