Whisk dry ingredients: In a bowl, combine the flour, ½ tbsp sugar, 1 tsp baking powder, 1/4 teaspoon baking soda, 1/4 tsp salt, and 1/4 tsp ground cinnamon.

Mix wet ingredients: In a separate bowl, thoroughly mash both bananas until smooth. Whisk in the egg, milk, melted butter, and vanilla.

Fold gently (Key step for fluffiness): Pour wet into dry. Fold with a spatula just until the flour disappears. Stop immediately—lumps are expected and essential.

Preheat electric stove & rest batter: Set your electric burner to 3 (Medium-Low, on a 1–10 dial) and let your skillet heat up for 3–5 minutes. Let the batter rest undisturbed for 5 minutes during this time.

Cook: Heat a non-stick skillet over medium-low heat and grease lightly. Scoop ⅓ cup of batter per pancake. Cook 2–3 minutes until bubbles form on top, flip gently, and cook 1–2 minutes until golden. (Never press down on the pancakes with your spatula!). (If the outsides brown too quickly before the center cooks, lower the dial to 2.5).

Topping Instructions

1. Stack & Dust: Stack warm pancakes. Dust lightly with powdered sugar (optional, skip for diabetic friendly).

2. Add Fruit: Top with fresh strawberries, blueberries, and raspberries.

3. Drizzle: Finish with a drizzle of honey (skip or substitute with zero-sugar syrup for diabetics).