5/16/20 O&A NYC LOCKDOWN SUNDAY BRUNCH: Banana Pancakes

Packed with bananas, light and fluffy – this banana pancake recipe is super easy to make, any time of day!


1 cup milk
1 egg beaten
2 Tbs butter melted
1 tsp vanilla extract

1.5 cups all purpose flour
3 Tbs dark brown sugar
1 Tbs baking powder
1/2 tsp salt
2 small bananas mashed

½ tsp cinnamon
bananas sliced
maple syrup
mini chocolate chips


Make the Batter
* In a small bowl, whisk together the wet ingredients.
*In a larger bowl, combine the dry ingredients.
*Mash 2 small bananas (you’ll need 1 cup of mashed bananas total, so adjust according the size of bananas used)
*Add the wet ingredients to the dry and add the mashed bananas. Fold together gently until just combined.

Cook the Pancakes
*Heat 1 Tbs butter in a skillet over medium heat.
*Add pancake batter ½ to ¾ per pancake.
*Cook until bubbles form and pop, then flip. Cook for another minute or two, until golden brown.

*Add bananas, syrup and chocolate chips to your pancake stack.

* Add a little cinnamon, nutmeg or pumpkin pie spice to the dry mixture for some warm, yummy flavors.                                                                                                                                                                    *Switch out half of the flour for whole wheat flour, your pancakes will be a little denser, but a little healthier!                                                                                                                                                                          *What milk to use? You can use any kind of milk we’re just looking for moisture, so you get to pick what you add!                                                                                                                                                                         *As weird as it sounds to me peanut butter spread over these pancakes is a little piece of heaven!


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