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The Boat Shed Kitchen

Banana Pancakes

These banana pancakes are fluffy, comforting, and perfect for using up ripe bananas. With a hint of cinnamon and vanilla, they’re lightly sweet and golden on the outside. Whether you top them with maple syrup or nut butter, they make breakfast feel extra special—without much fuss.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 ripe bananas mashed
  • 2 eggs
  • 1 cup milk any kind
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 3 tablespoons unsalted butter melted
  • More butter or oil for greasing the pan

Method
 

  1. In a bowl, whisk flour, sugar, baking powder, cinnamon, and salt. Set aside.
  2. In another bowl, stir mashed bananas, eggs, milk, vanilla, and melted butter.
  3. Add dry ingredients to wet and stir until just combined. Do not overmix.
  4. Heat a skillet or griddle over medium heat and melt a bit of butter or oil.
  5. Pour batter by ¼ cup onto skillet and cook 3–4 minutes until edges set and bubbles form.
  6. Flip and cook 1 more minute, until golden. Repeat with remaining batter.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-pancakes/

Notes

• For best texture, use very ripe bananas (brown spots are great!).
• Make sure not to overmix the batter—this keeps the pancakes tender.
• If you like thinner pancakes, add an extra splash of milk to loosen the batter.