Blackstone Banana Pancakes

5 from 1 vote

Blackstone Banana Pancakes are loaded with banana flavor and one of our favorite breakfast recipes. These Blackstone pancakes are made with simple ingredients.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Blackstone Banana Pancakes

Servings:

Calories: 182kcal

Author: Carrie Barnard

Ingredients

2 Ripe Bananas
1 ½ cup All Purpose Flour
3 teaspoons Baking Powder
½ teaspoon Salt
1/2 teaspoon Ground Cinnamon
2 Tablespoons Sugar
1 cup Milk
1 Egg beaten
2 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract

Instructions

Mash the bananas with a fork. Then stir in the milk, egg, vegetable oil and vanilla.
Stir in the flour, baking powder, salt, ground cinnamon and sugar until combined.
Mix until just combined. The batter will be lumpy. Let the batter rest for approximately 5 minutes.
Preheat the Blackstone grill over low heat (approximately 300-350 degrees F).
Pour approximately ⅓ cup of the batter onto the hot Blackstone grill. Continue to pour pancakes onto the griddle spacing them a few inches apart until all the batter is used. Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
Use a metal spatula to flip the pancakes and cook the opposite side until it’s golden brown (1-2 more minutes). Do not press down on the pancakes and do not flip the pancakes multiple times.
Then serve the pancakes warm topped with butter and extra sliced bananas. Enjoy!

Notes

Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.

Refrigerate the leftover pancakes in an airtight container for up to 5 days or you can freeze the pancakes for up to 3 months.

Make sure that the melted butter has cooled to room temperature so that it does not cook the eggs once they are mixed into the butter.

Nutrition