Banana Pancakes
These Banana Pancakes are crispy on the outside, tender and fluffy on the inside, and bursting with the warm, cozy flavor of banana bread. The ultimate breakfast cure for overripe bananas, this recipe takes just a few ingredients and turns them into a snack you won’t be able to resist in the morning.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup white sugar
- 1 teaspoon brown sugar
- 1/4 teaspoon nutmeg
- 3 large very ripe bananas mashed
- 2/3 cup milk
- 1 tablespoon vanilla extract
- 2 tablespoons melted butter
- Chopped pecans optional for garnish
- For the Vanilla Maple Glaze:
- 1/2 cup maple syrup
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Start by warming a skillet or griddle over medium-low heat. In a large bowl mix together the flour, baking powder, white sugar, salt, cinnamon, brown sugar, and nutmeg. Add the milk and vanilla extract and mix until the dough is thick and smooth.
- Combine the mashed bananas and melted butter with the dry ingredients, and mix thoroughly so that the batter is smooth and evenly distributed.
- Lightly spray the skillet with cooking spray, then add 1/3 cup batter to the center of the pan. Cook for 1 to 3 minutes, until bubbles appear on the surface. Fry until golden brown both sides.
- Continue this process with the remaining batter, making about 8 pancakes total.
- Whisk maple syrup, powdered sugar, and vanilla extract together in a bowl until smooth to prepare the vanilla maple glaze. Drizzle this glaze over the warm pancakes right before serving.