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–+ servings

Easy Banana Pancakes

YUMMY KITCHEN
Soft, fluffy, and naturally sweet banana pancakes made with ripe saba bananas, flour, egg, milk, and simple pantry ingredients. Perfect for breakfast, merienda, or a quick family snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Merienda, Snack
Cuisine Filipino
Servings 6
Calories 210 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Fork
  • Whisk or spatula
  • Nonstick frying pan
  • Pancake spatula
  • Measuring cups and spoons

Ingredients
  

  • 4 small ripe saba bananas mashed
  • 1 large egg
  • 2 tablespoons oil or melted butter
  • 1 tablespoon sugar
  • 1 cup fresh milk
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Condensed milk or your favorite syrup for topping (optional)

Instructions
 

  • Mash the bananas: Place the peeled bananas in a large bowl and mash them with a fork until mostly smooth. A few small banana pieces are fine.
  • Add the wet ingredients: Add the egg, melted butter or oil, sugar, and milk. Mix until everything is well combined.
  • Combine the dry ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and salt.
  • Make the batter: Gradually add the dry ingredients to the banana mixture. Stir gently just until combined. Avoid overmixing to keep the pancakes soft.
  • Heat the pan: Place a nonstick frying pan over low to medium-low heat. Lightly grease the surface with oil or melted butter.
  • Cook the pancakes: Pour a small amount of batter into the pan to form a round pancake. Cook until bubbles appear on the surface and the edges begin to set.
  • Flip: Carefully flip the pancake with a spatula and cook the other side until golden brown and cooked through.
  • Repeat: Continue cooking the remaining batter, lightly greasing the pan as needed.
  • Serve: Transfer the pancakes to a plate and serve warm with condensed milk, chocolate syrup, honey, maple syrup, or your favorite topping.

Notes

  • Use ripe bananas for better sweetness, flavor, and texture.
  • Saba bananas are recommended, but other ripe banana varieties can also be used.
  • If fresh milk is unavailable, evaporated milk or water may be substituted.
  • Do not overmix the batter. A few small lumps are perfectly fine.
  • Cook over low to medium-low heat because the natural sugars in bananas can brown quickly.
  • Make smaller pancakes for easier flipping and more even cooking.
  • For a classic Filipino touch, drizzle condensed milk over the warm pancakes before serving.

Nutrition

Calories: 210kcalCarbohydrates: 33gProtein: 6gFat: 7gSaturated Fat: 2gSodium: 230mgFiber: 2gSugar: 12g
Keyword Banana Breakfast, Banana Merienda, Banana Pancake, Banana Pancake Recipe, easy pancake recipe, Filipino pancakes, Homemade Banana Pancakes
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