Banana Pancakes | My Table

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2 very ripe bananas, mashed
1 egg · 1 cup milk · 1 tsp vanilla
2 Tbsp butter, melted (plus more for the pan)
1¼ cups all-purpose flour
1 Tbsp sugar (optional — the banana sweetens)
2 tsp baking powder · ½ tsp baking soda · ½ tsp salt
½ tsp cinnamon (optional)

What you need

2 very ripe bananas, mashed

1 egg · 1 cup milk · 1 tsp vanilla

2 Tbsp butter, melted (plus more for the pan)

1¼ cups all-purpose flour

1 Tbsp sugar (optional — the banana sweetens)

2 tsp baking powder · ½ tsp baking soda · ½ tsp salt

½ tsp cinnamon (optional)

Mash & mix wet. Mash the bananas, leaving a few lumps; whisk in the egg, milk, vanilla, and melted butter.
Add the dry, don't overmix. Stir the flour, sugar, baking powder, soda, salt, and cinnamon together, then fold into the wet just until combined — lumpy is right. A few minutes' rest lets the flour hydrate for fluffier cakes.
Griddle medium, not high. Butter a pan over medium heat; pour ¼-cup cakes and cook until bubbles set and the edges look dry, ~2 min, then flip and finish 1–2 min.

Steps — tap one to keep your place

1. Mash & mix wet. Mash the bananas, leaving a few lumps; whisk in the egg, milk, vanilla, and melted butter.

2. Add the dry, don't overmix. Stir the flour, sugar, baking powder, soda, salt, and cinnamon together, then fold into the wet just until combined — lumpy is right. A few minutes' rest lets the flour hydrate for fluffier cakes.

3. Griddle medium, not high. Butter a pan over medium heat; pour ¼-cup cakes and cook until bubbles set and the edges look dry, ~2 min, then flip and finish 1–2 min.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.