These banana pancakes from In Edith’s Kitchen blend ripe bananas into a fluffy batter for naturally sweet, moist pancakes. Edith’s recipe balances flavor with subtle cinnamon notes, perfect with maple syrup or honey. Simple yet comforting, they’re a delicious way to start any morning or weekend brunch with a touch of warmth.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 ripe banana, mashed
- ⅔ cup whole milk
- 1 large egg, at room temperature
- 2 tablespoons unsalted butter, plus more as needed
For Serving:
- Berries
- Maple syrup
- Whipped cream
- Powdered sugar
Instructions
- In a blender, combine the oats, baking powder, granulated sugar, baking soda, salt, and cinnamon and blend until evenly combined, about 1 minute. Add the banana, milk, and egg and blend until smooth, about 1 minute.
- Melt the butter in a large skillet over medium heat. When it begins to bubble, use a ladle or large spoon to pour in enough batter for a 4-inch pancake. Cook until bubbles start to form on the top and the sides and the bottom begins to firm up, 3 to 4 minutes.
- Flip the pancake and cook until lightly golden brown, 1 to 2 minutes. Transfer the pancake to platter and cover to keep warm. Repeat with the rest of the batter, adding more butter to the pan as needed.
- Serve 2 pancakes per person, topped with berries, maple syrup, whipped cream, and a little powdered sugar!
Credit Line: Excerpted from In Edith’s Kitchen: Recipes from My Mostly Mexican-American Home to Yours. Copyright © 2025, Edith Galvez. Photography Copyright © 2025 by Ashleigh Amoroso. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Photo Credit: Ashleigh Amoroso