Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • 2 large over-ripe bananas, mashed (approx. 1 cup / 225g)
  • 1 cup (240ml) whole milk
  • 1 large egg, room temperature
  • 2 tbsp (30ml) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and clump-free.
  2. In a large bowl, mash the over-ripe bananas, leaving some small lumps to ensure a fluffy texture. Whisk in the egg, whole milk, melted butter, and vanilla extract until the mixture is cohesive.
  3. Pour the dry ingredients into the wet mixture. Gently stir with a spatula until just combined, leaving a few streaks of flour to avoid over-mixing.
  4. Place a non-stick skillet or electric griddle over medium-low heat and lightly grease with butter or oil.
  5. Scoop approximately ¼ cup (60ml) of batter onto the hot surface for each pancake, ensuring the pan is not crowded.
  6. Cook for 2–3 minutes until the edges set and bubbles form and pop on the surface.
  7. Carefully flip the pancake once the edges are mahogany-colored and release easily from the pan.
  8. Cook for an additional 1–2 minutes until both sides are golden brown and the center feels springy.