These banana pancakes are light, fluffy, and packed full of flavor. They also have a heavy dose of vanilla, and the slightest hint of cinnamon.
I’m trying to utilize everything in my pantry, and today a few of my bananas had ripened, and since I have had way too much banana bread, I decided to work on some banana pancakes.
These are absolutely delicious. I use a mix of both milk and water for the liquid so that the banana flavor is still super prevalent. There is also quite a bit of baking powder, which makes them super light and fluffy.
The key ingredient in these is one super ripe banana. The browner, the better. The more ripe the banana, the more flavorful your pancakes will be. The sweetener in these is honey, I use clover honey, but any will do. Honey provides a deeper flavor than sugar, and I wanted these pancakes to be little flavor bombs. The rest of the ingredients are milk, water, vanilla, ground cinnimon, and baking powder. The baking powder is was them so fluffy.
These are so simple to make, and you don’t need any fancy equipment. Just two bowls and a fork. Simply, mash the ripe banana in a bowl and add all the wet ingredients: the honey, milk, water, eggs, and vanilla. Give it all a good stir and set aside. Mix all the dry in a separate bowl: the flour, cinnamon, and baking powder. Add the melted butter and the wet ingredients to the dry and mix until it all comes together.
Once the batter is done, heat a nonstick skillet on medium-high heat and drop 1/2 tablespoon of butter into the skillet. Once the butter is melted, add 1/4 cup of batter to the skillet and cook until you see bubbles forming. Using a spatula, flip the pancake and cook for 1 minute more. Wipe the pan down, so the leftover butter doesn’t burn and repeat the process.
WANT MORE BREAKFAST IDEAS?!
If you’re looking for other options for a delicious breakfast, check these out:Print