Jamaican Banana Pancakes
Jamaican Banana Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 1 large egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, for greasing
For Serving (Optional)
- 1/4 cup maple syrup, as needed
- 1/2 cup fresh fruit, sliced, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Make sure there are no lumps.
⏱️ 3 min
- 2
In a separate medium bowl, mash the ripe bananas until smooth. Add the egg, milk, vegetable oil, and vanilla extract to the mashed bananas and whisk until well combined.
⏱️ 4 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough pancakes.
⏱️ 3 min
- 4
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter (about 1/2 teaspoon) to grease the surface. Once the butter is melted and the pan is hot, pour about 1/4 cup of batter per pancake onto the skillet.
⏱️ 2 min
- 5
Cook the pancakes for 2 to 3 minutes per side, or until golden brown and bubbles start to form on the surface. Flip carefully with a spatula and cook the other side until done.
⏱️ 8 min
- 6
Repeat with the remaining batter, adding more butter to the skillet as needed between batches. Serve the Jamaican Banana Pancakes warm with maple syrup and fresh fruit, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Banana Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 1 large egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter, for greasing
For Serving (Optional)
- 1/4 cup maple syrup, as needed
- 1/2 cup fresh fruit, sliced, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Make sure there are no lumps.
⏱️ 3 min - 2
In a separate medium bowl, mash the ripe bananas until smooth. Add the egg, milk, vegetable oil, and vanilla extract to the mashed bananas and whisk until well combined.
⏱️ 4 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough pancakes.
⏱️ 3 min - 4
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter (about 1/2 teaspoon) to grease the surface. Once the butter is melted and the pan is hot, pour about 1/4 cup of batter per pancake onto the skillet.
⏱️ 2 min - 5
Cook the pancakes for 2 to 3 minutes per side, or until golden brown and bubbles start to form on the surface. Flip carefully with a spatula and cook the other side until done.
⏱️ 8 min - 6
Repeat with the remaining batter, adding more butter to the skillet as needed between batches. Serve the Jamaican Banana Pancakes warm with maple syrup and fresh fruit, if desired.
⏱️ 10 min