Mommy Cooking

BREAKFAST

Fluffy Banana Pancakes

By Mommy Porter · Kid-Friendly & Sneaky-Healthy Cook

5.0 (401 ratings)
Rated 5 out of 5

⏱️ Prep 10m · 🔥 Cook 10m · ✅ Total 20 min · 🍽️ Serves 4 · 📊 Easy

🥞

Mommy Porter started making these to use up bananas that were one day past perfect for snacking — turns out that's exactly the ripeness pancakes want. Now they're the reason Saturday mornings start a little slower, on purpose.

🧺 Ingredients

  • 1½ cups all-purpose flour
  • 2 tbsp sugar (optional)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 ripe bananas, mashed
  • 1¼ cups milk
  • 1 egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • Butter and maple syrup, to serve

👩‍🍳 Instructions

  1. Mix the dry ingredients: Whisk flour, sugar, baking powder, salt, and cinnamon together in a large bowl.
  2. Mix the wet ingredients: In another bowl, whisk mashed banana, milk, egg, melted butter, and vanilla until smooth.
  3. Combine: Pour wet ingredients into dry and stir just until combined — a few lumps are okay. Overmixing makes tough pancakes.
  4. Cook the pancakes: Heat a lightly greased griddle over medium heat. Pour ¼ cup batter per pancake and cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more.
  5. Serve warm: Stack pancakes and top with butter, maple syrup, and extra banana slices if you like.

310 calories

Calories

8g

Protein

8g

Fat

52g

Carbs
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💡 Chef's Tip

Freeze extra pancakes flat on a tray, then transfer to a bag. Pop straight into the toaster on busy mornings — better than any store-bought waffle.

🥗 Pairs Well With

  • Pancakes are a breakfast treat, but a side of fresh fruit salad rounds out the plate
  • Try a spinach-and-banana smoothie on the side for a hidden greens boost
  • Grate a little zucchini into the batter for extra moisture and a veggie sneak-in
  • Serve with a side of roasted sweet potato wedges for a savory-sweet brunch spread

❄️ Storage & Freezer Notes

  • Fridge: store cooled pancakes in an airtight container for up to 3 days.
  • Freezer: freeze in a single layer until solid, then transfer to a bag for up to 2 months.
  • Reheat: pop frozen pancakes straight into the toaster or a 350°F oven for a few minutes until warmed through.

👶 Kid-Friendly Serving Ideas

  • Cut into fun shapes with a cookie cutter before serving.
  • Make mini pancake-and-banana skewers for a playful breakfast-on-a-stick.
  • Arrange toppings into a 'pancake face' with banana coins and berries.