Description
Delicious and fluffy banana pancakes made with ripe bananas and served with your choice of toppings!
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 across the pan or griddle.
- Use a 1/4 cup measuring cup to scoop batter and pour onto 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; adjust according to sweetness preference.
- Note 2: Vanilla sauce is highly recommended to enhance flavor.
- Note 3: Use toppings like maple syrup, fresh fruit, or whipped cream as desired.
- Note 4: To keep pancakes warm, place them on a plate in a warm oven until all are cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg