Banana Pancakes
These Filipino-style banana pancakes are soft, fluffy, and bursting with banana flavor, making for a comforting and quick breakfast.
Servings: 4 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 2 big ripe bananas The riper the better – sweet and spotty
- 1 unit egg
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup milk Evaporated milk is delightful but any works
- 1 pinch salt
- 1 teaspoon baking powder
- 1 tablespoon melted butter or oil Plus extra for the pan
Optional Add-Ins
- 1 splash vanilla Works magic when added
- 1 pinch nutmeg Adds extra flavor
- 1 pinch cinnamon Adds extra flavor
Instructions
Preparation
- Mash the bananas in a big bowl, leaving a few lumps for texture.
- Crack in the egg and whisk it together with the bananas.
- Pour in the milk and melted butter, then mix everything smoothly.
- Add the flour, sugar, baking powder, and a pinch of salt. Gently mix until just combined.
- Stop stirring once everything's moistened; a few streaks of flour are fine.
- Optionally, slice some extra bananas and fold them in for more flavor.
Cooking
- Heat a nonstick skillet or griddle over medium heat and lightly brush it with oil or butter.
- Spoon the batter onto the pan in little circles for snacks or larger puddles for bigger pancakes.
- Wait for bubbles to form on top of the pancakes, which should take about two minutes.
- Flip the pancakes and cook the second side until golden.
- Serve the pancakes warm, layering them with butter to keep them moist.
Serving
- Serve with warm syrup, condensed milk, or honey.
- Add sliced bananas or nuts on top as desired.
- Enjoy with hot chocolate, coffee, or ginger tea.
Notes
Pancakes can be frozen for later use. Stack with paper in between, then microwave or toast to regain fluffiness. For a gluten-free option, use gluten-free flour.