Description
These Fluffy Banana Pancakes elevate a simple breakfast staple into a delightful experience with ripe bananas and an impossibly fluffy texture.
Ingredients
- 2 cups buttermilk (or 2 tablespoons vinegar and enough milk to equal 2 cups)
- 1 large ripe banana (or about 1 cup mashed; plus extra for slicing on top)
- 2 large eggs
- 3 tablespoons unsalted butter (melted and cooled slightly)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (can substitute with pure maple syrup)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a large bowl, add the buttermilk. If you’re using the vinegar plus milk option, let it sit for about 10 minutes to thicken.
- Whisk in the mashed banana, eggs, melted butter, and vanilla extract until well combined.
- In a separate medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together.
- Gently pour the dry mix into the wet ingredients. Stir until just combined – a few lumps are okay, so avoid overmixing!
- Let the batter sit for about 5 minutes. You’ll notice it bubbling slightly and thickening.
- Heat a non-stick griddle to 325°F. If necessary, melt a bit of butter to coat the cooking surface.
- Using a 1/3 cup measuring cup or a trigger-handled ice cream scoop, pour the batter onto the griddle. Wait until you see little bubbles and the edges look a bit dry (about a minute).
- Flip the pancakes and cook on the other side until golden brown and cooked through.
- Serve hot with banana slices, butter, and a drizzle of maple syrup.
Notes
For optimum fluffiness, avoid overmixing the batter. Consider adding a sprinkle of cinnamon or nutmeg for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American