These fluffy banana pancakes are a delightful breakfast treat that combines the sweetness of ripe bananas with a light and airy pancake batter. Perfect for a weekend brunch or a special morning, these pancakes are sure to please everyone at the table!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Instructions
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Prepare the Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk, egg, melted butter, mashed banana, and vanilla extract until smooth.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick but pourable.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick but pourable.
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Preheat the Skillet:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
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Cook the Pancakes:
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
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Serve:
- Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, or a dollop of whipped cream.
Tips
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- If you like your pancakes extra fluffy, separate the egg and beat the egg white until stiff peaks form, then fold it into the batter just before cooking.
- These pancakes can be stored in the refrigerator for up to 2 days or frozen for up to a month. Reheat in the toaster or microwave.
Enjoy your delicious homemade banana pancakes!
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