Banana Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions:
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined. This mixture forms the base for your pancake batter and helps ensure even leavening and flavor.
Mix the Wet Ingredients: In a separate bowl, beat the egg lightly. Add the buttermilk and melted butter to the egg, whisking to combine. If you’re using regular milk with lemon juice or vinegar, mix it well and let it sit for 5 minutes before adding it to the egg mixture. Stir in the vanilla extract for added flavor.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes, so just mix until you don’t see any large pockets of flour.
Add Bananas: Fold the mashed bananas into the batter. The bananas add natural sweetness and moisture, making the pancakes deliciously soft and flavorful. Gently stir until the bananas are evenly distributed throughout the batter.
Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. You want the pan hot enough that a drop of water sizzles when it hits the surface. If using butter, you can also use a paper towel to spread a thin layer and remove excess.
Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Spread the batter gently into a round shape. Cook until bubbles start to form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancake and cook the other side until golden brown, another 1-2 minutes. Adjust the heat as necessary to prevent burning.
Keep Warm: Place the cooked pancakes on a plate in a warm oven (set to low) or cover with foil while you cook the remaining pancakes. This keeps them warm and soft until you’re ready to serve.
Serve: Serve the banana pancakes warm with your favorite toppings. Some delicious options include maple syrup, fresh fruit, a dollop of whipped cream, or a sprinkle of powdered sugar. For an extra treat, you can also add a handful of chocolate chips or nuts to the batter before cooking.
Tips:
Banana Ripeness: Use ripe bananas for the best flavor. Overripe bananas are sweeter and mash more easily.
Batter Consistency: If the batter is too thick, add a little more buttermilk. If it’s too thin, add a bit more flour.
Cooking Tip: For even-sized pancakes, use a measuring cup to portion out the batter.
Enjoy your homemade banana pancakes—a delightful breakfast treat that’s both easy to make and wonderfully satisfying!
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