Ingredients:

  • 1 ½ cups (190g) All-purpose flour
  • 2 tablespoons (25g) Granulated sugar
  • 2 teaspoons (10g) Baking powder
  • ½ teaspoon (3g) Fine sea salt
  • ½ teaspoon (1g) Ground cinnamon
  • 2 Large eggs (100g)
  • 1 cup (244g) Whole milk
  • ¼ cup (57g) Unsalted butter, melted and slightly cooled
  • 1 teaspoon (4g) Pure vanilla extract
  • 2 Very ripe bananas, thoroughly mashed (approx. 225g)
  • 1 tablespoon (14g) Neutral oil for greasing

Instructions:

  1. Start by mashing your bananas in a small bowl until they reach a thick, liquid consistency with only tiny fruit fragments remaining. In a separate large bowl, whisk your dry ingredients—flour, sugar, baking powder, salt, and cinnamon—until aerated.
  2. Whisk the milk, eggs, melted butter, and vanilla into the mashed bananas. Pour this wet mixture into the 'well' of your dry ingredients.
  3. Using a spatula, fold the ingredients together until just combined. Stop the moment the streaks of flour disappear; remember, lumps are your friend for maximum fluffiness.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.