recipe

“It was fun to make and eat. I did it all by myself!” —Logan, recipe tester, age 5

safety
  • Uses the stovetop
difficulty
  • Beginner
time
  • 50 minutes
yield
  • Serves 4 to 6 (Makes 15 pancakes)

hey curious cook—

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Gather Cooking Equipment

Dry measuring cups
Measuring spoons
Liquid measuring cup
2
bowls (1 large, 1 medium)
Whisk
Large fork or potato masher
12-inch nonstick skillet
Spatula
Serving plates

Prepare Ingredients

1¼ cups (6¼ ounces)
all-purpose flour
2½ teaspoons
baking powder
¼ teaspoon
salt
2
ripe bananas
1½ cups (12 ounces)
milk
1 cup (3 ounces)
old-fashioned rolled oats
2
large eggs
3 tablespoons
vegetable oil
3 tablespoons
sugar
Vegetable oil spray
1
 
1¼ cups (6¼ ounces)
all-purpose flour
2½ teaspoons
baking powder
¼ teaspoon
salt

WHISK DRY: In large bowl, whisk together flour, baking powder, and salt.

 
2
 
2
ripe bananas

MASH: Peel bananas and place in medium bowl. Mash bananas well with large fork or potato masher.

 
3
 
1½ cups (12 ounces)
milk
1 cup (3 ounces)
old-fashioned rolled oats

SOAK: Add milk and oats to bananas and whisk until combined. Let sit until oats are softened, about 5 minutes.

 
4
 
2
large eggs
3 tablespoons
vegetable oil
3 tablespoons
sugar

WHISK WET: Add eggs, oil, and sugar to bowl with banana mixture and whisk until well combined.

 
5
 

MIX: Add banana mixture to flour mixture. Whisk until just combined.

 
6
 
Vegetable oil spray

COOK: Spray skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute. Use ¼-cup dry measuring cup to scoop 3 portions of batter into skillet.

 
7
 

FLIP: Cook pancakes until first side is golden, 2 to 3 minutes. Flip and cook until second side is golden, 2 to 3 minutes. Transfer to plates. Repeat steps 6 and 7 with remaining batter in 4 batches.