Super Fluffy Banana Pancakes

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water is a budget-friendly option.

Melt three tablespoons of butter and set aside.

Measure out one cup of all-purpose flour.

Add 2.5 teaspoons of baking powder and 0.5 teaspoons of salt to the flour.

Add 2 tablespoons of granulated sugar to the dry ingredients and whisk together.

If using regular bananas, bake them for 10 minutes at 350°F to soften.

Mash the baked bananas in a bowl with a fork, leaving some chunks for texture.

Add one egg and one cup of milk to the mashed bananas.

Optionally, add one teaspoon of vanilla extract.

Add the melted butter to the banana mixture and whisk together.

Heat a pan over medium-low heat and add a pat of butter to grease it.

Pour the wet ingredients into the dry ingredients and gently whisk together until combined.

Pour a third of a cup of batter per pancake onto the pan.

Cook for about two minutes until the bottom is golden brown and bubbles form on top.

Flip the pancakes and cook the second side until golden brown.

Repeat for the remaining batter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens