3-Ingredient Banana Pancakes

With simply three elements, a critically fluffy texture, and the perfect taste, these Banana Pancakes are an ideal breakfast for a child, toddler, or grownups—SO yummy!

3-Ingredient Banana Pancakes

We have now loads of Banana Pancake recipes that we love together with Oatmeal Banana Pancakes, Vegan Banana Pancakes, Mini Pancakes with Fruit, and this new recipe is 100% going into common rotation as a result of it’s really easy. Made with simply three elements and with the fluffiest texture, this banana pancake recipe would possibly simply be my favourite.

The secret’s to make use of very ripe bananas so that you get the perfect banana taste and sweetness, and to make use of self-rising flour so you narrow down on the remainder of the elements you want.

These are nice on their very own, topped with syrup, and even topped with Caramelized Bananas.

Substances You Want

Right here’s a have a look at the elements you’ll want to make this straightforward pancake recipe to share with the youngsters.

• Bananas: Use very ripe or overripe bananas with brown spots for the perfect taste and pure sweetness.
• Eggs: I take advantage of massive eggs in my baking and that’s what I take advantage of right here.
• Self-rising flour: This flour has levener already in it, so it’s helpful for making the batter come along with fewer elements.
• Cinnamon, vanilla extract, and/or salt (optionally available): You’ll be able to add 1 teaspoon cinnamon and vanilla and a pinch of salt for added taste if desired.
• Butter or oil for cooking: I often cook dinner my pancakes in butter since I favor that taste.

Step-by-Step Directions

Under is an summary of make this recipe so you understand what to anticipate from the method. Scroll right down to the tip of the submit for the total recipe, together with the timing and quantities.

1. Mash banana very clean.
2. Add the egg and stir to mix.
3. Whisk within the flour to make a clean batter.
4. Heat a skillet or griddle over medium warmth. Prepare dinner pancakes on either side and serve heat.

How one can Retailer

Retailer leftover pancakes, as soon as cooled, in an hermetic container within the fridge for as much as 5 days. Storing them within the fridge retains them recent. Or freeze in a freezer bag, with as a lot air eliminated as potential, for as much as 6 months. Reheat briefly on a heat-safe plate within the microwave or pop them into the toaster oven.

Favourite Griddle and Pan

I take advantage of the Presto Slimline Griddle typically since you can also make a complete batch of pancakes on the identical time, which is useful for feeding a household. I additionally use Inexperienced Pans, pictured right here.

Greatest Ideas for Success

• Swap in 1 cup all-purpose flour and a pair of teaspoons baking powder rather than the self-rising flour if wanted.
• To make sure the pancakes are flavorful, use very ripe bananas with some brown spots.
• Add 1 teaspoon vanilla and cinnamon to the batter so as to add taste.
• To make these gluten-free, use buckwheat flour or a 1:1 model of gluten-free flour mix just like the one from King Arthur Flour plus 2 teaspoons baking powder.
• This isn’t a terrific recipe to attempt to make egg-free because of the excessive quantity of eggs.
• You probably have self-raising flour to make use of up, strive it in my Greek Yogurt Pizza Dough.
• Prime with a nut butter comparable to peanut butter or almond butter, or a drizzle of maple syrup, honey (for youths over age 1) or applesauce as you want.
• Add just a few blueberries, different diced or sliced recent fruit, or chocolate chips to the batter if desired.

I’d love to listen to your suggestions on this submit, so please fee and remark beneath!

• Add the banana to a large, shallow bowl or plate and mash clean with a fork or potato masher. Add the egg and stir to mix. (It’s also possible to do that step in a blender should you favor.)
• Stir within the flour to make a clean batter. Add an optionally available sprint of cinnamon and salt, if utilizing.

• Heat a skillet or griddle over medium warmth. Soften butter to coat the pan.

• Add ¼ cup batter for every pancake and cook dinner for two minutes on all sides, or flip once you see bubbles kind across the edges and golden brown on either side.

• Serve heat with fruit, maple syrup, applesauce, or different desired dips or condiments.

• Retailer leftover pancakes, as soon as cooled, in an hermetic container within the fridge for as much as 5 days. Or freeze in a freezer bag, with as a lot air eliminated as potential, for as much as 6 months.
• Swap in 1 cup all-purpose flour and a pair of teaspoons baking powder rather than the self-rising flour if wanted.
• To make sure the pancakes are flavorful, use very ripe bananas with some brown spots.
• Add 1 teaspoon vanilla to the batter so as to add taste.
• To make these gluten-free, use buckwheat flour or a 1:1 model of gluten-free flour mix just like the one from King Arthur Flour plus 2 teaspoons baking powder.

Energy: 186kcal, Carbohydrates: 29g, Protein: 8g, Fats: 5g, Saturated Fats: 2g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 0.02g, Ldl cholesterol: 164mg, Sodium: 64mg, Potassium: 345mg, Fiber: 2g, Sugar: 9g, Vitamin A: 286IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 1mg