Banana Pancakes
from kristineskitchenblog.com
These Banana Pancakes are soft and fluffy with the best sweet banana flavor. Cook up a batch on the weekend and freeze the leftovers for quick weekday breakfasts.
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Servings: 18 3.5 inch pancakes
Calories: 93kcal
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup mashed ripe banana 250 grams, about 2 medium to large bananas
- 2 large eggs
- 1 ½ cups whole milk or 2% milk
- 1 teaspoon vanilla extract
Melt the butter, either in the microwave or on the stove, and set aside to cool slightly.
In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
In a medium bowl, whisk together the mashed banana, eggs, milk and vanilla. Then whisk in the melted butter until well combined.
Pour the wet ingredients into the dry and mix with a rubber spatula until just combined. Try not to over-mix the batter. A few small lumps may remain in the batter but you shouldn't see large clumps or streaks of flour.
Heat a griddle or skillet to medium heat (325-350° F). If it requires greasing, lightly grease with cooking spray or melted butter. Scoop batter by scant ¼ cup onto the heated griddle. Cook pancakes on the first side until bubbles begin to form and the bottom side of the pancakes are golden brown, about 3-4 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm while you cook the rest of the pancakes by placing on a baking sheet in an oven that you've preheated to 200° F and then turned off.
- Banana pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Reheat in the microwave or oven.
Serving: 1pancake | Calories: 93kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 111mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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