These pancakes are soft, thick, and naturally sweet from ripe bananas, with a cozy vanilla flavor that makes them taste like a real breakfast treat.
WHY YOU'LL LOVE THIS RECIPE
This recipe because it’s fast and foolproof. Pancake mix already has the structure built in, so the bananas and eggs add flavor and fluff without much work.
INGREDIENTS
Here's all you need: Bisquick mix or pancake mix, whole milk or plant-based milk, eggs, extra ripe bananas, and vanilla extract.
In a medium bowl, mash bananas until very smooth. A few tiny lumps are fine, but the smoother they are, the more evenly the batter mixes.
STEP 1: MASH THE BANANAS
STEP 2: MIX THE BATTER
Stir in eggs, milk, vanilla, and Bisquick. Mix just until combined. A few small lumps are totally fine. Do not overmix.
STEP 3: HEAT THE PAN
Heat a griddle or skillet over medium heat and add a small amount of butter to coat the surface.
STEP 4: COOK
Pour about 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form and the bottom is golden brown.
Flip and cook another 2 to 3 minutes until golden and cooked through.
STEP 5: SERVE
Serve your banana pancakes warm with maple syrup, butter, crushed walnut, and fresh banana slices on top.
STORAGE TIPS
You can store cooked pancakes in an airtight container for up to 3 days. When ready to reheat, microwave for 15 to 25 seconds, or in a toaster oven at 325°F until warm.
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