Description
These ultra-fluffy banana pancakes are tender, lightly sweet, and fast to make with ripe bananas. A short rest helps them rise beautifully, while gentle mixing keeps the crumb soft. Serve warm with maple syrup and your favorite toppings.
Ingredients
Scale
- 180 g all-purpose flour (about 1 1/2 cups)
- 2 1/2 tsp baking powder
- 1 pinch salt
- 2 tbsp sugar (optional) (about 1/8 cup)
- 1 pinch cinnamon (optional)
- 2 ripe medium bananas
- 2 large eggs
- 240 ml milk (1 cup)
- 60 ml vegetable oil (1/4 cup)
Instructions
- In a mixing bowl, combine: flour, sugar (if using), baking powder, cinnamon (if using), and salt.
- In a second bowl, mash the bananas into a purée.
- Add the eggs, milk, and oil, then mix until smooth.
- Pour the dry ingredients into the wet ingredients.
- Mix just until no flour is visible. A few small lumps are normal.
- Let the batter rest.
- Heat a lightly oiled pan over medium heat.
- For each pancake, pour 3 to 4 tablespoons of batter.
- When small bubbles appear on the surface and the edges look set, flip.
- Cook for 1 to 2 minutes on the other side.
- Serve warm with maple syrup and toppings of your choice.
- Prep Time: 10 min
- rest time: 5 min
- Cook Time: 12 min
Nutrition
- Serving Size: 1 pancake
- Calories: 160 kcal