Banana Pancake Recipe

This banana pancake recipe is easy to make and can be ready in under 20 minutes with simple ingredients you probably already have. Those overripe bananas sitting on your countertop finally have a great way to go to use!

Prep Time5

Cook Time10

Total Time15

Makes medium pancakes

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

2 medium ripe bananas
1 cup whole milk
½ teaspoon vanilla extract
3 Tablespoons unsalted butter melted
1 large egg
1 ½ Cups all purpose flour
2 Tablespoons granulated sugar
3 teaspoons baking powder
½ teaspoon salt
pinch of nutmeg
1 Tablespoon vegetable oil or coconut oil, for cooking
2 Tablespoons butter for cooking

Instructions

Mash the bananas in a medium mixing bowl.
Add the milk, vanilla extract, butter and egg to the mashed banana and mix with a whisk.
In a large bowl, mix together the flour, sugar, baking powder, salt and nutmeg.
Add the wet ingredients to the dry ingredients and mix together. It should still be quite lumpy in texture.
On a flat griddle or in a large nonstick skillet using medium-high heat melt the butter and oil together. The oil will help prevent the butter from burning.
Once hot add a scoop of the batter, per pancake. Depending on the size of you pan, you should be able to fit 2-4 pancake unless you’re using a handy-dandy griddle. Remember you’ll need enough room to maneuver flipping the pancakes.
Leave the pancakes to cook for a few minutes, until small bubbles pop up in the center and the edges have firmed.
Slide a spatula underneath the pancake and carefully flip over to cook the other side for another couple of minutes.
Remove the pancakes and serve right away with your favorite toppings or place on a baking sheet to keep warm in a slightly warm oven while you cook the rest.

Farm Girl Tips

FREEZER INSTRUCTIONS: These pancakes will keep in the freezer for 3-4 months. Cool them completely, then place on a sheet pan lined with parchment paper. Pop them in the freezer until they’re completely frozen.

To reheat frozen pancakes: Once the pancakes are frozen, pop them in a gallon sized freezer bag to store. You can pull as few (or as many) as you like and let them hang out at room temperature for 10-15 minutes to take just a touch of the thaw off.

To reheat them, you can cover them with foil and bake pancakes at 350°F for 6-8 minutes until they’re heated through. Or, pop them in the microwave or toaster, which is what we tend to do!

Nutrition