15-Minute Banana Pancakes: Easy Recipe For Busy Mornings

Adding mashed bananas to pancakes makes so much sense! You not only get to use your overripe bananas, but it makes the pancakes taste sweet without having to add sugar and the banana flavor really comes through. This is a must-try recipe!

Ingredients For One-Bowl Banana Pancakes

To make these delightful pancakes you need the following ingredients:

• All-purpose flour (or whole wheat flour for a healthier option)
• Baking powder
• Baking soda
• Pinch of salt
• Egg
• Milk (you can use lactose-free or plant-based milk if needed)
• Avocado oil (or your favorite oil)
• Overripe bananas (if your bananas are not overripe, add a tablespoon of sugar if needed)
• Vanilla extract

How To Make Light & Fluffy Banana Pancakes

1. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and pinch of salt.
2. Mix the banana puree, egg, milk, vanilla extract, and oil in a separate bowl.
3. Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix the batter. It will be lumpy, but that’s ok. Mix just until you see no more dry flour. Let the batter stand for 5 minutes.
4. Heat a non-stick skillet or griddle over medium heat
5. Spray the skillet with non-stick spray or melt some butter. Scoop about ¼ cup batter and pour into the greased skillet.

Cook the pancakes until bubbles form on the top and the edges look slightly dry and golden. Flip carefully and cook on the other side until golden (about 1-2 minutes).

Can I Make The Batter Ahead Of Time?

I would not recommend doing this. Mashed bananas turn brown when exposed to oxygen, so the batter will turn a brownish color.

Also, the chemical reaction between the slightly acidic banana puree and baking soda produces bubbles making the pancakes light and fluffy. If you make the batter ahead of time, these bubbles deflate and the pancakes lose their airiness.

My Pancakes Aren’t Fluffy, What Went Wrong?

This may be due to a few reasons:

1. Your baking powder or baking soda may be too old and lose power.
2. You overmixed the batter.
3. You didn’t let the batter stand for 5 minutes before making the pancakes.

15-Minute Banana Pancakes: Easy Recipe For Busy Mornings

The banana flavor really comes through in these delightful pancakes!

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 SERVINGS

Calories: 182kcal

Author: Kathy

Equipment

• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Stove

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 1 cup egg
• 1 cup 2% milk
• 1 tsp vanilla extract
• 1 ½ tbsp avocado oil (or your favorite oil)
• 2 overripe bananas

Instructions

• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
• Mix the banana puree, egg, milk, vanilla extract, and oil in a separate bowl.
• Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix the batter. It will be lumpy, that’s ok. Mix just until you see no more dry flour. Let the batter stand for 5 minutes.
• Heat a non-stick skillet or griddle over medium heat
• Spray the skillet with non-stick spray or melt some butter. Scoop about ¼ cup batter and pour into the greased skillet.
• Cook the pancakes until bubbles form on the top and the edges look slightly dry and golden. Flip carefully and cook on the other side until golden (about 1-2 minutes).

Nutrition

Calories: 182kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 320mg | Potassium: 426mg | Fiber: 1.5g | Sugar: 8.5g | Vitamin A: 0.7IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 8mg

Frequently Asked Questions about Banana Pancakes

1. How Can I Tell It’s Time To Flip The Pancakes?

When bubbles appear on the surface of the pancakes, it is time to flip them. This usually takes between 2-3 minutes.

2. Can I Use Frozen Bananas?

Yes you can. Thaw them before mixing them in and drain any excess liquid before mashing them.

3. How Can I Prevent The Pancakes From Sticking To The Pan?

First, using a non-stick pan really helps, adding grease (non-stick spray or butter), and making sure the skillet is hot before pouring the batter in it.

4. How Can I Achieve Evenly Cooked Pancakes?

Cook them over medium heat and do not overcrowd the skillet. There has to be enough space between the pancakes for even cooking and easy flipping. If not using a griddle, I recommend making them one by one.

5. Can I Use A Different Type Of Flour?

Yes, you can use whole wheat or gluten-free flour.

6. The Batter Is Too Thick/Thin. How Can I Fix This?

If you feel the batter is too thick, add a tablespoon of milk at a time until you achieve the desired consistency. If it is too thin, add a bit more flour to it.

7. Can I Add Any Extras To The Batter?

You can! I like to add chocolate chips, chopped nuts, a sprinkling of cinnamon, or blueberries to my batter for a fun twist. A scoop of protein powder or Greek yogurt can add grams of protein to your pancakes!

8. How Do I Store Leftover Pancakes?

Wait until they are cold, place parchment paper between each pancake to prevent them from sticking together, and store them in a zipper bag. Store in the fridge for up to 3 days, or freeze for up to 3 months.