Fluffy Banana Pancakes
These started as a way to use up the two sad bananas that live on my counter every single week, and now they're the thing my family actually requests. The riper the banana, the sweeter the pancake — so those brown-speckled ones you were about to toss are exactly what you want.
The trick to keeping them fluffy and not gummy: don't overmix. Stir until the flour just disappears and leave the lumps alone. A few lumps mean tender pancakes; a smooth batter means rubbery ones. Let the bowl rest five minutes while the pan heats and the baking powder does its quiet magic.
I keep the first one for myself — the 'test pancake' is a cook's tax nobody talks about — and stack the rest under a clean towel so they stay warm and soft until everyone's at the table.
Mia's tips
- •Use very ripe, spotty bananas — they mash smoother and taste sweeter.
- •Medium-low heat is your friend; too hot and the outsides burn before the centers cook.
- •Add a handful of chocolate chips or blueberries to the batter for the kids.
Recipe
Fluffy Banana Pancakes
Tall, tender pancakes sweetened with real banana — no mixer, one bowl, ready before the coffee finishes.
Ingredients
Dry
Wet
Instructions
- 1Whisk the flour, sugar, baking powder and salt in a large bowl.
- 2In another bowl, mash the banana, then whisk in the milk, egg, melted butter and vanilla.
- 3Pour the wet into the dry and stir just until combined — lumps are good. Rest 5 minutes.
- 4Heat a lightly buttered pan or griddle over medium-low. Pour 1/4-cup pools of batter.
- 5Cook until bubbles form and the edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more.
- 6Stack under a towel to keep warm and serve with maple syrup and extra banana.
Nutrition (per serving, estimated)
