Ingredients:

2 ripe bananas

1 cup all-purpose flour

1 tablespoon sugar (optional, adjust based on the sweetness of the bananas)

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup milk (adjust as needed for batter consistency)

2 tablespoons melted butter or vegetable oil, plus more for cooking

1 teaspoon vanilla extract

Optional add-ins: a pinch of cinnamon, chocolate chips, or nuts

Instructions:

Mash the Bananas: In a large bowl, mash the bananas with a fork until smooth. A few lumps are okay.

Dry Ingredients: In another bowl, whisk together the flour, sugar (if using), baking powder, and salt.

Combine Wet and Dry Ingredients: To the mashed bananas, add the beaten egg, milk, melted butter (or oil), and vanilla extract. Mix well. Gradually add the dry ingredients to the wet, stirring until just combined. If the batter is too thick, you can add a little more milk to reach the desired consistency. If you’re using any optional add-ins like cinnamon, chocolate chips, or nuts, fold them in now.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and brush with a little butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.

Serve Warm: Serve the pancakes warm with your choice of toppings, such as more sliced bananas, a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of nuts.