I’m a large mixing bowl, whisk together the melted butter, eggs, and milk.
Once the eggs have been thoroughly beaten, add the bananas and vanilla. Give the mixture a quick stir to start incorporating the mashed banana.
Add the flour, cinnamon, and baking powder. Gently whisk the mixture until the dry ingredients are fully combined with the wet mixture. Scrape along the bottom of the bowl with a spatula to ensure there are no clumps of dry ingredients.
Heat a nonstick skillet over medium heat. Once the pan is hot, add about 2/3 cup of pancake batter and cook for about 45 seconds per side, or until both sides of the pancake are golden brown. Repeat the process with the remaining pancake batter.
Serve and enjoy!
Notes
For some extra flavor, try topping your pancakes with candied pecans or crushed walnuts. Other great toppings include maple syrup, sliced banana, and peanut butter.
You can store your pancakes in the fridge for up to 6 days in an airtight container or Ziploc bag.
You can freeze your pancakes for up to 2 months. I find it easiest to freeze them in a Ziploc bag.
You can reheat frozen pancakes in the microwave starting with one minute and adding 20 seconds as needed. Alternatively, you can let them thaw in the fridge and then reheat them in the microwave for 45 seconds. I don’t like to reheat more than 3 pancakes at a time.
The riper your banana, the sweeter your pancakes will be. Ripe bananas will also be easier to mash.
If you only have unsalted butter then you will want to add a teaspoon of salt to your batter to help balance the sweetness of the pancakes.