Best Banana Pancake Recipe

In a small bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, mash the banana with a fork. See the note below on under-ripe banana and an easy mashing method. To the banana bowl, add the egg, milk, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the liquids in the bowl.

Add the dry ingredients into the wet bowl and mix until the flour has incorporated itself just enough. Some of the visible lumps are the mashed banana.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of pancake batter onto the greased pan.

Cook the pancakes for about 2 minutes, until the edges are defined and bubbles form. Flip the pancakes over and cook for an additional 2 minutes. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest.

Serve them warm topped with your favorite toppings and syrups.

Refrigerate cooked pancakes for up to 4 days. To freeze, lay them flat on a parchment-lined baking sheet, then transfer to a zip bag for up to 3 months. Reheat in the microwave (30–60 seconds), toaster, or a pan over low heat.