Banana pancakes are a great way to use up those overripe bananas sitting on your counter. And, as a bonus, these banana pancakes are wholesome and healthy, leaving a little wiggle room for a few chocolate chips.
1 ½ cupsmashed ripe bananas(3 to 4 medium bananas)
2large eggs, beaten
2tablespoonsgranulated sugar
2tablespoonsmelted butter
1teaspoonpure vanilla extract
1cupmilk
2cupsall-purpose flour
1tablespoonbaking powder
½ teaspoonbaking soda
¼ teaspoonsalt
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Instructions
Preheat a griddle over medium heat.
In a large bowl, whisk together mashed bananas, eggs, sugar, melted butter, vanilla and milk.
On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt).
Gently mix the dry ingredients together before stirring into wet ingredients until just combined. Do not overmix.
If desired, grease or butter your griddle. Drop batter by ¼ cup portions onto preheated griddle and cook for 5 to 6 minutes or until bubbles appear and pancakes have a cooked/dry appearance around the edges.
Flip and continue to cook for 4 to 5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
Notes
This is a thick batter and they take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
Love chocolate? Try adding ½ cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter.