Ingredients
• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, for cooking
Instructions
- Mash the Bananas: In a medium bowl, use a fork or potato masher to mash the ripe bananas until they are smooth and creamy. This will ensure an even distribution of banana flavor throughout the pancakes.
- Whisk the Wet Ingredients: Add the eggs to the mashed bananas and whisk until fully combined. The eggs will help to bind the pancake batter and create a delightfully fluffy texture.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This dry mixture will provide structure and stability to the pancakes.
- Gently Fold the Batter: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can result in a tough, dense texture.
- Heat the Skillet: Melt the butter in a large non-stick skillet or griddle over medium heat. Once the butter is melted and the pan is hot, you’re ready to start cooking your pancakes.
- Cook the Pancakes: Scoop about 1/4 cup of the batter onto the hot skillet, spacing the pancakes a few inches apart. Cook for 2-3 minutes, or until the edges are set and bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
- Keep Them Warm: As you finish cooking the pancakes, transfer them to a baking sheet or oven-safe plate and place them in a preheated 200°F (95°C) oven to keep them warm and crisp until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: The Classic, Perfect Banana Egg Pancakes Recipe