Too many bananas at home and they’re just turning brown, mushy, sad, and neglected? I know…I come across this situation most weeks when I forget about those extra bananas I bought and they’re just hiding in the back kitchen counter too ripe to eat as is. Banana bread is usually my go-to solution but why not try something a little different and enjoy them in pancake form?
These pancakes have a wonderful banana flavor and are really easy to make and a great alternative to traditional pancakes! If you’re feeling adventurous you can also add a few mini chocolate chips into the batter to make it extra special.
Here’s a TIP! You can store your super ripe bananas in the freezer and save them for another day. Just take off the peels and place them directly into a zip lock bag then add them directly from frozen into any baked goods.
Prep time: 5 min Cook time: 10 min Total time: 15 min Servings: 6
- 2 cups of flour
- 1 tsp of baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 egg
- 2 ripe bananas mashed
- 2 tbsp butter melted
- 1 tsp vanilla extract
- 1 cup milk
- In a large mixing bowl combine flour, baking powder, salt, sugar, and cinnamon.
- In a separate bowl mix together bananas, egg, melted butter, vanilla extract, and milk.
- Pour the wet ingredients into the flour mixture and stir until well combined but not over mixed. If batter feels dry add more milk until consistency is thick but can be readily poured.
- Bring a pan to medium heat and melt in 1 tbsp of butter. Add 1 cup of batter and spread evenly with a spatula. Cook evenly on both sides until cooked.
- Serve hot with maple syrup and chopped bananas if desired. Enjoy!