You know those lazy weekend days where its dark and gloomy outside and the morning just calls for a big stack of pancakes? This wasnt one of those days. It was a gorgeous day out and I had a whole day planned but all I wanted to do was stuff my face with pancakes. Im classy like that apparently.

I had these banana pancakes bookmarked for a couple of months because they use ingredients that I always have at home, especially a dark spotted banana. I like them green and if theres even one brown spot on it, I cant eat it. That means lots of pancakes will be coming my way which is good since these pancakes are fluffy and tasty, and surprisingly not full of butter. I used regular flour, but next time Im going to try whole wheat flour. To be Healthy.

Note: The amount of syrup in this picture is scant. I obviously use much more.

banana pancakes

Banana Pancakes


  • Cooking spray or butter for greasing the pan
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 very ripe banana, peeled and mashed well
  • 1 cup milk (any %)
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • Maple syrup, sliced banana, walnuts (if desired) for serving


  1. In a medium bowl, stir together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together mashed banana, milk, eggs, and vanilla until thoroughly combined. Using a wooden spoon, fold wet mixture into dry ingredients until just combined.  The batter will be slightly lumpy.
  3. Preheat you frying pan or griddle to medium high heat and coat with butter or coking spray. Using a 1/3 measuring cup, scoop batter onto the griddle. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes and then flip and cook the pancakes for another 2 minutes.
  4. Continue with the remaining batter.
  5. Serve with sliced banana, walnut halves and maple syrup.

Slightly Adapted from A Bitchin Kitchen blog, originally William Sonoma

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