Fluffy Banana Pancakes
Perfect for breakfast or brunch, these homemade banana pancakes are easy to make and bursting with flavor.
Equipment
- 1 stand mixer and paddle attachment or mixing bowl and whisk
- 1 liquid measuring cup for liquid ingredients
- 1 dry measuring cup for dry ingredients
- 1 spatula
- 1 griddle of frying pan
- 1 large cookie scoop to pour even sized amounts of pancake batter onto pan
Ingredients
- 3-5 overripe bananas
- 1 tsp. cinnamon
- 2 tsp. vanilla extract
- 1 egg
- 2 cups milk I use oat milk, but any variety will do
- ½ cup unsalted butter melted
- ¼ cup sugar
- ½ tsp. salt
- 4 tsp. baking powder
- ¼ tsp. baking soda
- 2 cups flour
- 2 tbsp. better body foods superfood blend optional
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Instructions
- Mash bananas.3-5 overripe bananas
- Add cinnamon, vanilla, an egg, and milk to the mashed bananas and mix well.1 tsp. cinnamon, 2 tsp. vanilla extract, 1 egg, 2 cups milk
- Melt the butter in a small stove pot and set it aside.1/2 cup unsalted butter
- Add all of the dry ingredients and mix well.1/4 cup sugar, 1/2 tsp. salt, 4 tsp. baking powder, 1/4 tsp. baking soda, 2 cups flour, 2 tbsp. better body foods superfood blend
- Slowly incorporate the melted butter into the batter.
- Heat up and grease/butter your griddle or frying pan.
- Cook the pancakes for a few minutes per side until completely cooked through. And enjoy!
Notes
Store pancakes in an airtight container in the fridge for up to 4 days.
Or store in an airtight container in the freezer for up to 3 months. Reheat as desired.
