Ingredients
Equipment
Method
Directions:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, white sugar, cinnamon, brown sugar, and nutmeg until well combined.
- In another bowl, mix the milk, vanilla extract, and melted butter. Then, add the mashed bananas to the wet mixture and stir until everything is well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or whisk, being careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form and edges appear set. Flip and cook for another 1-2 minutes until golden brown.
- Stack your pancakes on a plate, serve warm, and drizzle with maple syrup. Optionally sprinkle with chopped pecans and powdered sugar.
Notes
- For a gluten-free option, substitute with gluten-free flour.
- Use almond or oat milk for a dairy-free version.
- Cooked pancakes freeze well; just reheat when needed.
