One Bowl Banana Pancakes
Fluffy pancakes with sliced banana cooked right in - naturally sweet and deeply satisfying.
Banana in pancakes works two ways: mashed into the batter for sweetness and moisture, or sliced and pressed in on top for caramelized banana pieces that get slightly golden at the edges. This recipe does the sliced version because the texture contrast between fluffy pancake and soft warm banana is genuinely excellent. Use a ripe banana - the spottier the better, but not so ripe that you should be looking for the banana bread recipe. An under-ripe banana in a pancake is just a sad yellow disc.
Prep: 5 min • Cook: 15 min • Serves: 4
Ingredients
- 1.25 cups All-Purpose Flour
- 3 tsp Baking Powder
- 0.5 tsp Salt
- 1 Egg
- 2 Tbl Olive Oil
- 1 cup Milk
- 1 Ripe Banana, thinly sliced
Instructions
- Grab your 4-cup measuring cup and pour in the milk.
- Add in the egg. Doing it now gives you some ability to salvage the situation if you drop in an eggshell.
- Whisk in the flour, baking powder, salt, and olive oil. Stir until just combined.
- Heat a pan over medium heat - I'm a huge fan of cast iron. Grease lightly with butter or a little oil.
- Pour 1/4 cup of batter per pancake. Press banana slices into the top of each one.
- Cook until bubbles form and edges are set, about 2 minutes. Flip carefully and cook 1-2 more minutes.
- The banana slices will caramelize slightly against the pan on the flip. Serve with maple syrup.