Banana Pancakes

  • Yield: Makes about 1 1/2 Dozen
Banana Pancakes

Source: Martha Stewart Baby, Spring


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, plus more for sauteing banana slices
  • 2 bananas, peeled and sliced into 1/4-inch-thick rounds


  1. Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.

  2. Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon one tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.

  3. Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.


Be the first to comment!