Description
Delicious and fluffy banana pancakes perfect for breakfast!
Ingredients
Scale
- 3 tablespoons unsalted butter (melted and cooled)
- 1/3 cup mashed banana (very ripe)
- 1 cup + 3 tablespoons whole milk (room temperature)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract (optional)
- 1 large egg (room temperature)
- 1–1/4 cups flour
- 1 tablespoon light brown sugar (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- Butter (for frying)
- Vanilla sauce (see note 2)
- Toppings as desired (see note 3)
Instructions
- Start by melting butter in the microwave. Once melted, set aside to cool to room temperature. Use a fork to mash a very ripe banana, then measure to get exactly 1/3 cup.
- Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top of the vinegar up to the 1-1/4 cup line. Stir and set aside for 5 minutes to slightly curdle and make buttermilk.
- Whisk together dry ingredients.
- In a large bowl, add the mashed banana, milk mixture, egg, and vanilla, whisking briskly until smooth. Gradually pour in the butter while continuing to whisk until fully combined. Add the dry ingredients on top, then whisk just until no dry streaks remain, about 30 seconds; a few lumps are fine. Let the batter sit for about 10 minutes for better texture.
- Heat a nonstick pan over medium heat. Or heat an electric griddle to 300°F. Once hot, grab stick of butter with tongs and rub it across the pan or griddle.
- Use a 1/4 cup measuring cup to scoop batter and pour onto the pan or griddle. It should spread to a 4-inch circle. If the batter doesn’t spread that far, you can coax it with a spoon. Cook until you see bubbles spread across the pancake. Then use a thin metal turner to flip and cook the other side. Pancakes should be nicely golden brown on each side. If pancakes or butter are burning, lower heat.
- Wipe down the pan or griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 4.
- Serve pancakes as soon as possible with your toppings of choice! The vanilla sauce in note 2 is my absolute favorite!
Notes
- Note 1: Light brown sugar is optional.
- Note 2: The vanilla sauce is highly recommended for serving.
- Note 3: Use any toppings you like, such as fresh fruit, syrup, or whipped cream.
- Note 4: To keep pancakes warm, place them in a low oven while cooking the remaining pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg