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Banana Pancakes

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Ingredients
  

  • 2 large ripe bananas (the spottier, the better)
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon sugar (optional, adjust to taste)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional but recommended)
  • 1/4 teaspoon fine salt
  • Butter or oil for the pan
  • Optional add-ins: chocolate chips, chopped walnuts or pecans, blueberries
  • Optional toppings: maple syrup, sliced bananas, yogurt, peanut butter, honey

Instructions
 

  • Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
  • Whisk in wet ingredients: Add the egg, milk, and vanilla. Whisk until combined and creamy.
  • Mix dry ingredients separately: In another bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • Combine gently: Add dry ingredients to the banana mixture. Stir with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
  • Rest the batter: Let the batter sit for 5 minutes. This helps it thicken and gives fluffier pancakes.
  • Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Cook the pancakes: Pour about 1/4 cup batter per pancake. If using add-ins like chocolate chips or nuts, sprinkle them on now. Cook until bubbles form on the surface and edges look set, 2–3 minutes.
  • Flip and finish: Flip and cook 1–2 minutes more, until golden and cooked through. Adjust heat as needed to prevent burning.
  • Serve warm: Stack them up and add your favorite toppings. Maple syrup and extra banana slices are a classic.