Easy Banana Pancakes

Prep: 5 minutes; Cook: 20 minutes; Yields: 9 pancakes


1 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon sugar

1/4 teaspoon sea salt

1 large egg, beaten

3/4 cup whole milk

1 teaspoon pure vanilla extract

1 tablespoon canola oil

2 over-ripe bananas, mashed up well


Preheat a large skillet over heat that's just a bit hotter than medium while you make the batter. Rub the pan with a little canola oil.

Add the flour, baking powder, sugar and salt to a medium mixing bowl and then give it a quick stir to combine. In a separate bowl or large measuring cup (my personal favorite), whisk together the egg, milk, vanilla and canola oil. Pour the liquid into the dry ingredients, and whisk a few times until the mixture is just combined. Gently whisk in the bananas, about 5 turns should incorporate them - you don't want to over whisk the batter.

Ladle the batter into the pan (about 1/4 cup each), and cook for 4 minutes or until bubbles form across the entire top of the pancake. Flip them, and continue cooking the pancakes for 2 more minutes. Turn the heat down to medium, and repeat the process with the rest of the batter.

Serve hot with butter and syrup.

Note: You might find that 3 minutes on the first side is plenty - it depends on your pan, and the type of burner you cook on. Often times after the first round, I reduce the heat and then only cook for 3 minutes on the first side. You'll have to play with it a little.


(a)Musing Foodie / Feb 2012