Kids Banana Pancakes
These fluffy, naturally sweet banana pancakes are a perfect breakfast treat that kids absolutely love and are simple enough for any home cook to whip up.
Ingredients
- •2 ripe bananas, mashed well
- •1.5 cups all-purpose flour
- •2 tablespoons granulated sugar
- •2 teaspoons baking powder
- •0.5 teaspoon salt
- •1 large egg
- •1.25 cups whole milk
- •3 tablespoons unsalted butter, melted
- •1 teaspoon vanilla extract
- •Butter or vegetable oil for the pan
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
In a separate medium bowl, combine the mashed bananas, egg, milk, melted butter, and vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix, as a few small lumps are perfectly fine.
- 4
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or oil.
- 5
Scoop about 1/4 cup of batter onto the skillet for each pancake.
- 6
Cook until bubbles form on the surface and the edges look set, then carefully flip and cook for another 1-2 minutes until golden brown on both sides.
- 7
Repeat with the remaining batter, adding more butter to the pan as needed.
💡 Chef tips
- Use very ripe, spotted bananas for the best natural sweetness and flavor.
- You can keep the pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish cooking the rest of the batch.
- Leftover pancakes can be stored in an airtight container in the fridge for 3 days or frozen for up to a month; reheat them in a toaster or microwave.
✅ How it should turn out
The finished pancakes should be golden brown, light and fluffy with a moist interior that smells like warm caramelized bananas and tastes sweet and comforting.