Marty's Fabulicious Banana Pancakes

Name: Marty's Fabulicious Banana Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: makes 8 pancakes
Ingredients: butter for greasing the pan; 1 1/2 c all-purpose flour; 2 Tbsp sugar; 2 1/2 tsp baking powder; 1/4 tsp salt; 1 small very ripe banana, peeled and mashed well; 1 c milk (i used 1%, but any type should work); 2 eggs; 1/2 tsp vanilla extract; maple syrup, sliced banana, and butter for serving(add pecans or walnuts) if you like

Marty's Fabulicious Banana Pancakes Recipe

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By marty olguin
@martycancook

Love bananas when they're covered in black spots - anytime before that I find them to be too firm, and not sweet enough to cook with. Since I always wait until my bananas are super ripe, and since I tend to overbuy them, I always end up with a couple that I waste. In the interest of not throwing away perfectly good food, I made these delicious pancakes. This is definitely a recipe that I'll make again and again - it was super easy, I had all the ingredients in the house, and it kicked the butt of every pancake mix I've ever tried.Hope you enjoy them as much as we do..!

Rating:

★★★★★ 1 vote5

Serves:

makes 8 pancakes

Prep:

15 Min

Cook:

15 Min

Ingredients

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·

butter for greasing the pan
1 1/2 c

all-purpose flour
2 Tbsp

sugar
2 1/2 tsp

baking powder
1/4 tsp

salt
1 small

very ripe banana, peeled and mashed well
1 c

milk (i used 1%, but any type should work)
2

eggs
1/2 tsp

vanilla extract
·

maple syrup, sliced banana, and butter for serving(add pecans or walnuts) if you like

How to Make Marty's Fabulicious Banana Pancakes

Step-by-Step

In a medium bowl, stir together the flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together mashed banana, milk, eggs, and vanilla until thoroughly combined. Using a rubber spatula, fold wet mixture into dry ingredients until just combined. Do not over mix or your pancakes will be tough! The batter will be slightly lumpy.
Preheat your griddle (or frying pan). Butter the griddle and spread around so the cooking surface is evenly coated. Using a dry 1/3 measuring cup, scoop batter onto the griddle. Cook pancakes until the bottom is golden brown, and small holes start to form on the uncooked side. Flip pancake to the uncooked side, and cook for about 2 minutes more, until golden brown.
Repeat with remaining batter until it's all used up. If you can't cook a lot of pancakes at once due to having a small griddle, or just a frying pan, here's a tip that I use sometimes: Preheat your oven to 200 degrees, and line a pie plate with foil. As you cook the pancakes, stick them in the pie plate to stay warm, and gently cover with foil so they don't get dried out.
(Note: I updated this recipe to clarify the addition of butter to the recipe. When I made this, I only used butter on the skillet, and did not add it to the batter as the original recipe instructed. I think it's probably why they turned out so fluffy, instead of flat! If you would like to use butter in the batter please refer to the original recipe at the link below. Sorry for any confusion!