Description
These fluffy and flavorful banana pancakes are a wholesome breakfast favorite, featuring ripe bananas and buttermilk for moisture and tang. The batter comes together quickly with simple ingredients and is cooked on the stovetop, making it an easy and satisfying meal for up to 12 servings.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (measured correctly)
- 1 Tbsp granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 1/4 cups buttermilk (or kefir*)
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium bananas (mashed, about 1 cup)
- 3 Tbsp unsalted butter (melted)
For Cooking
- 2 Tbsp olive oil (divided, to sauté)
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Create a well in the center of the mixture to prepare for the wet ingredients.
- Mash bananas: Peel and mash the bananas with a fork until they reach a chunky applesauce-like consistency, roughly 1 cup of mashed banana.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, mashed bananas, and melted unsalted butter until fully combined.
- Make the batter: Pour the wet ingredients into the well created in the dry ingredients. Gently whisk just until combined. The batter should remain slightly lumpy; avoid overmixing to keep pancakes tender.
- Preheat the pan and cook pancakes: Heat a cast-iron or nonstick skillet or griddle over medium heat (about 350˚F). Grease the surface with 1 tablespoon of olive oil. Using a 1/4 cup measure, scoop the batter onto the pan, spacing pancakes at least an inch apart.
- Cook and flip pancakes: Cook pancakes for about 2 minutes on the first side, or until bubbles start to form and pop on the surface. Carefully flip with a spatula and cook another 2 minutes on the other side until golden brown. Add additional olive oil as needed while cooking the remaining batter.
- Serve warm: Transfer cooked pancakes to a serving plate and enjoy them warm with your favorite toppings such as syrup, fruit, or butter.
Notes
- To keep pancakes fluffy, do not overmix the batter; lumps are okay.
- If you don’t have buttermilk, substitute with kefir or a mixture of milk and lemon juice/vinegar.
- Use ripe bananas to maximize sweetness and flavor.
- Adjust heat as needed to prevent burning; medium heat around 350˚F is ideal.
- Olive oil can be substituted with melted butter for a richer flavor.
