Simple Banana Pancakes

I made this batch of pancakes a few weeks back for dinner. It was a breakfast for dinner situation—something that I like to do every once in awhile. I also cooked up some breakfast sausage to go alongside and let me tell you, I didn’t hear one complaint from my husband about the lack of vegetables on the dinner table that night. If you haven’t had breakfast for dinner in awhile, you are missing out!

This was maybe my third time making these pancakes (my first time making them for dinner though) and the recipe has quickly become one of my favorites. The pancakes are banana-y without being too banana-y and light enough that I can easily eat a whole stack on my own.

If the pictures don’t convince you that these are delicious, I don’t know what will.

Also, just to give you an update, I am headed back to the states tomorrow. I meant to post this recipe a bit sooner, but I got a little sidetracked here in Sydney. The last three weeks have just flown by! I will be back to blogging more once I’m home and have a kitchen again.

Simple Banana Pancakes
Adapted from Williams-Sonoma

I like adding a little oat flour to these pancakes for some whole grain, but feel free to use whole wheat flour or all all-purpose flour if you prefer.

1 cup all-purpose flour
1/2 cup oat flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon fine grain sea salt
1 small very ripe banana
1 cup milk
2 large eggs, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
Unsalted butter for the pan
Confectioners sugar for dusting
Maple syrup for serving
Banana slices for serving

In a large bowl, whisk together the flour, oat flour, sugar, baking powder, and salt and set aside. In a medium bowl, mash the banana with a fork or the end of a rolling pin until almost smooth. Add the milk, eggs, melted butter, and vanilla to the mashed banana and whisk together until well combined. Add the banana mixture to the dry ingredients and gently stir with a rubber spatula until just combined (the batter will be a bit lumpy).

Butter a hot non-stick pan or griddle and ladle 1/4 cup of batter per pancake. Cook about 1 to 2 minutes a side until the pancakes are puffed up and golden brown. You will know when the first side is done when the pancakes are dotted with holes and the edges look set. Serve with a dusting of confectioners sugar, real maple syrup, and a few banana slices.

Makes 12 medium sized pancakes.

See more: Bananas • Breakfast • Oat Flour • Pancakes