Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter, plus more for the griddle
- 1 ripe banana, mashed well
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together.
- In a separate bowl, whisk the egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the mashed banana.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your favorite toppings, like maple syrup.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Adjust heat to prevent burning.
- Can be stored in the fridge for up to 2 days.
- For a healthier option, use whole wheat flour or reduce sugar.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg