Banana Pancakes
Fluffy banana pancakes made with ripe bananas, perfect for breakfast or brunch.
30m4Servings
Nutrition
448kcal
12gProtein
57gCarbs
20gFat
Ingredients
Buttermilk
0.31 l
All-Purpose Flour
1½ cups
Granulated Sugar
1 tbsp
Baking Soda
1 tsp
Salt
¼ tsp
Unsalted Butter
3 tbsp
Large Eggs
2 whole
Vanilla Extract
1 tsp
Medium Bananas
mashed (1 cup)
2 whole
Olive Oil
divided, to sauté
2 tbsp
Equipment
Cast Iron Skillet
Instructions
1Prepare the Batter
18m
18mCombine Dry Ingredients
In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 Tbsp granulated sugar, 1 tsp baking soda, and 1/4 tsp salt. Make a well in the center.
Mash Bananas
Mash 2 medium bananas with a fork until a chunky applesauce consistency.
Combine Wet Ingredients
In a second bowl, whisk together 1 1/4 cups buttermilk, 2 large eggs, 1 tsp vanilla extract, the mashed bananas, and 3 Tbsp melted unsalted butter.
Make the Batter
Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix; the batter should be lumpy.
2Cook the Pancakes
12m
12mPreheat and Grease Pan
Preheat a cast-iron or nonstick skillet or griddle to medium heat (350°F). Grease your griddle or skillet with 1 Tbsp olive oil.
Scoop Batter
Scoop the batter 1/4 cup at a time onto the greased pan, ensuring the pancakes are at least an inch apart.
Cook and Flip
Cook for about 2 minutes per side. Use a spatula to flip pancakes when bubbles start to pop on the surface. Add more oil as needed.
Serve
Cook the remaining batter and serve warm.
Tips
For a buttermilk substitute, mix 1 Tbsp lemon juice or vinegar with 1 cup milk and let sit for 5 minutes, or use 3/4 cup sour cream or yogurt with 1/4 cup milk.
Do not overmix the batter; lumps are okay and contribute to fluffy pancakes.
The batter can be made the night before and refrigerated overnight; cook directly from the fridge.