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Banana Pancakes

Banana Pancakes

Tired of the regular taste of pancakes? Here’s how to add a unique twist to it. This pancake is extra fluffy and it’s a perfect treat for a delicious weekend breakfast.


  • 1¾ cups of flour
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 1 tablespoon of sugar
  • 2 large eggs
  • 5 tablespoons of Dano powdered milk dissolved in water to make 1 ½ cup of milk.
  • 4 tablespoons of unsalted butter, melted
  • 2 ripe bananas, sliced.


 In a medium-size mixing bowl, mix together all your dry ingredients (flour, baking powder, butter, salt and sugar)

  1. In a separate bowl, whisk together all of the wet ingredients (eggs and milk)
  2. Add the wet ingredients to the dry ingredients and add the sliced bananas.
  3. Gently stir until you stop seeing flour. Be careful not to over mix.
  4. Place a large non-stick pan over a medium-high flame and let the surface get hot.
  5. It’s hot enough when you sprinkle a few droplets of water over the surface and it evaporates.
  6. Wear a glove and lightly wipe the bottom of the pan with butter. This will keep the pancakes from sticking.
  7. For each pancake, gently pour 1/2 cup of batter into the pan, using a ladle or a measuring cup.
  8. Use the back of a spoon to spread the batter into a circle.
  9. Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped.
  10. Turn over gently with the spatula and cook for about one minute on the flip side.
  11. Serve on a plate.

There you go! Your Banana Pancakes are ready to eat!

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