Easy Banana Pancakes Recipe - Fluffy and Delicious

These banana pancakes are a fluffy and delicious alternative to a favorite breakfast. They are made with simple ingredients and the addition of ripe mashed banana makes them so moist and naturally sweet.

Course Breakfast, brunch, Snack

Cuisine American

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 214kcal

Author Sherri Hagymas

Ingredients

2 large ripe bananas
1 large egg
2 egg whites
½ cup quick cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract optional

Instructions

In a medium bowl, mash bananas.
2 large ripe bananas
Add in the egg, egg whites and oats and whisk until just barely combined. (don't overmix or they will not be quite as fluffy). Thin with a tablepsoon of milk if it thickens
1 large egg, 2 egg whites, ½ cup quick cooking oats, ¼ teaspoon ground cinnamon, ¼ teaspoon vanilla extract
Heat a nonstick skillet or griddle over medium heat. I know it's ready when a drop of water sizzles on the pan. Add butter or oil to the heated pan and then pour ¼ cup or less of the pancake batter into the pan.
Cook for about 30 seconds until the center starts to bubble.
Carefully flip the pancake with a wide spatula and cook for an additional 1 to 2 minutes until the bottom is golden brown. Rep
Remove and place on a plate or baking sheet. Repeat with remaining batter.
(I like to keep the pancakes warm in a low oven if I am making larger batches so I can serve them all at once).

Notes

Feel free to add a few chocolate chips, blueberries or chopped nuts into the batter.

Swap the cinnamon for pumpkin pie spice or apple pie spice too

Place cooled pancakes in an airtight container and store in the refrigerator for up to 4 days.

Freeze: Banana pancakes freezer very well for meal prep too. Make a bigger batch and freeze them in a freezer bag with parchment paper between each one so they don't stick together.

Reheat in the microwave for a 15-20 seconds, skillet on the stovetop or on a baking sheet in a low oven temp until heated through.

Nutrition