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These pancakes are FANTASTIC. Delicious! Superb! Light and tender, the flavor of banana bursts through with each bite. Very evocotive of bananas Foster -- you almost don’t need maple syrup.

Banana Pancakes (adapted from Good Things For Kids, Summer 2006)


  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 cup flour
  • ½ teaspoons salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 2 Tablespoons unsalted butter, melted, plus more for the pan
  • 2 bananas, peeled and sliced into ¼-inch rounds


  • Preheat oven to 175-degrees F.
  • In a medium bowl, whish sugar, baking powder, flour, and salt.
  • Add egg, milk, and butter, whisking to combine but still slightly lumpy. (According to The Martha, slightly lumpy pancake batter results in lighter, fluffier pancakes. Who knew?)
  • Heat a large nonstick skilled over medium heat. Place three to four banana slices in the skillet and spoon batter over them.
  • Cook until large bubbles cover the surface, 1 to 2 minutes.
  • Flip carefully and cook until other side is golden, about 1 minute.
  • Transfer to a baking sheet and keep warm in oven.
  • Repeat with remaining batter and banana slices. Saute extra banana slices in butter until golden and serve with pancakes.
  • Leftover pancakes can be wrapped and refrigerated; simply reheat and serve.

Categories: Breakfast  Brunch  Mixer  Pancake  Stove 

Author Credit: Good Things For Kids, Summer 2006

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