Mash Your Bananas

Start by peeling your ripe bananas and mashing them in a large mixing bowl until mostly smooth with just a few small lumps remaining. Those little pieces add delightful texture to your finished pancakes.

Mix the Wet Ingredients

Add the eggs, milk, melted butter, and vanilla extract to your mashed bananas. Whisk everything together until well combined and slightly frothy.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, sugar, and salt. This ensures even distribution of the leavening agent for perfectly fluffy results.

Bring It All Together

Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined. Don't overmix—a few lumps are perfectly fine and actually preferable. Overmixing develops gluten, which makes pancakes tough instead of tender.

Cook to Golden Perfection

Heat a non-stick skillet or griddle over medium heat and add a small pat of butter. Pour about one-quarter cup of batter for each pancake. When bubbles form on the surface and the edges look set, flip carefully and cook until golden brown on both sides.