First Step: Prep your ingredients Gather all the ingredients including your ripe bananas, flour, brown sugar, baking powder, salt, cinnamon, milk or milk substitute, melted butter, egg (or flax egg), and vanilla extract. Slice the bananas evenly into 1/2-inch circles to ensure consistent cooking.

Second Step: Mix dry ingredients In a medium-sized bowl, whisk together the flour, brown sugar, baking powder, kosher salt, and ground cinnamon. This step ensures your raising agents and spices are evenly distributed throughout the batter.

Third Step: Combine wet ingredients In another bowl, whisk melted butter, milk, egg, and vanilla extract until fully combined. Mixing these separately helps you incorporate them smoothly into the dry ingredients without overmixing.

Fourth Step: Make the batter Pour the wet ingredients into the dry mix, whisking gently until the batter is smooth and free of lumps. Avoid overworking the batter to keep the banana pancake dippers tender and light. Once combined, let the batter rest for 10 minutes to thicken and activate the baking powder.

Fifth Step: Cook the dippers Heat a nonstick skillet or griddle over medium-low heat and spray lightly with nonstick cooking spray. Dip each banana slice into the batter, allowing excess batter to drip off, and place the slices carefully on the skillet, ensuring they don’t overcrowd.

Sixth Step: Flip and finish cooking Cook the banana pancake dippers for 2 to 3 minutes per side or until golden brown and cooked through. Adjust the heat if the dippers brown too quickly or remain undercooked. Keep cooked dippers warm in a preheated oven at 250°F (120°C) if making a larger batch.

Final Step: Serve and enjoy Serve the dippers warm with your preferred toppings such as cinnamon sugar, maple syrup, powdered sugar, fresh blueberries, or sliced strawberries. For variety, drizzle melted butter or peanut butter, or pair with a savory side like bacon for a balanced breakfast twist.