I love pancakes. A little too much, probably. They’re easy, my toddler will eat them, they lend themselves to all kinds of delicious fruity mix-ins, and, when you’re really going for it, you can soak them with rich butter and sinfully-sweet pure maple syrup.
Oh, but hey! These have bananas. So these fluffy banana pancakes are totally healthy.
Okay, so, not really. They’re a bit of a splurge. Seriously, though? Totally worth it. Every single bite.
Thick, airy, fluffy pancakes are good for the soul just as much as hard, cakey pancakes are bad for the soul. And I fully admit, I’ve made plenty of both.
There are several methods out there for making your pancakes light and fluffy. One of the most popular is to beat only the egg yolks in with the batter, reserving the egg whites and whipping them into a frothy frenzy before folding them into the otherwise-finished batter right before cooking. Effective, sure, but anything involving the word “frenzy” before 10 a.m. is not happening in this house.
Me, I take a lazier approach to making fluffier pancakes. I add a little more baking powder than usual, and I let the batter sit for a few minutes before cooking up the cakes. Baking powder activates twice – first, when it gets wet, and second, when you apply heat. So I take advantage of that first activation and let the batter get bigger and more bubbly. It works – and it doesn’t need any sort of “frenzy” first thing in the morning.
Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast. But honestly? If you’ve got 15 extra minutes on a weekday morning, give them a go. They’re ridiculously easy and come together in no time.
- 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk to equal 2 cups)
- 2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- In a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
- Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
- Let batter rest for about 5 minutes.
- Heat a non-stick griddle to 325 degrees or large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a ⅓ cup measure (or an ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. They are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.