Banana Pancakes
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.84 out of 5 stars
(610)
Ingredients
4 servings
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 small over-ripe banana, peeled (the browner, the better)
- 2 large eggs
- 1 cup plus 2 tablespoons milk
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 to 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Maple syrup
- Sliced bananas
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Preparation
Chef’s notes
Freezer-Friendly Instructions:
The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag.
To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.