Why You’ll Love This Recipe
Naturally Sweetened: Ripe mashed bananas add soft texture and natural sweetness.
15-Minute Prep: Simple bowl-and-skillet prep made with basic pantry staples.
Golden & Pillow-Soft: Thick batter cooks into light, fluffy griddle cakes with crisp golden edges.
Essential Kitchen Equipment
Non-Stick Skillet or Griddle: Ensures even heat distribution so the griddle cakes flip cleanly.
Fork & Potato Masher: Ideal for mashing the banana into a smooth puree before mixing.
Ingredients
2 ripe Bananas, thoroughly mashed
2 large Eggs
1/2 cup Milk (dairy or unsweetened almond milk)
1 cup All-purpose flour (or oat flour for gluten-free)
1 tsp Baking powder
1/2 tsp Cinnamon (optional)
1/4 tsp Salt
1 tbsp Butter or oil (for cooking)
Step-by-Step Instructions
1. Mash & Mix Liquids: In a medium mixing bowl, mash the ripe bananas with a fork until smooth. Whisk in the eggs and milk until well combined.
2. Add Dry Ingredients: Add the flour, baking powder, optional cinnamon, and salt directly into the wet mixture. Stir gently with a fork or spatula until just combined (do not overmix; small lumps are fine).
3. Heat Skillet: Heat a non-stick skillet or griddle over medium-low heat and melt a small pat of butter or brush with oil.
4. Cook Griddle Cakes: Scoop 1/4-cup portions of batter onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on top and the edges look set.
5. Flip & Golden: Carefully flip and cook for another 1 to 2 minutes until the bottoms are light golden brown and the centers are cooked through.
6. Serve Warm: Stack high and serve immediately with maple syrup, fresh banana slices, or a drizzle of nut butter!
Chef’s Tips
Use Ripe Bananas: The spottier and yellow-brown your bananas are, the sweeter and fluffier your griddle cakes will turn out.
Low & Slow Heat: Cook over low-to-medium heat so the thick batter cooks through to the middle without scorching the golden outside.
Nutritional Breakdown (Per Serving / 4 Servings Yield)
Servings: 4 (makes approx. 8-10 griddle cakes)
Calories: ~180 kcal
Protein: 6g
Net Carbs: 28g
Fat: 4.5g
Frequently Asked Questions (FAQ)
Can I freeze leftover griddle cakes?
Yes! Allow cooked griddle cakes to cool completely, stack them with sheets of parchment paper in between, and freeze in a zip-top bag for up to 2 months. Pop them directly into a toaster for a quick hot breakfast!