1large ripe bananasor about 1 cup mashed) (plus extra for slicing on adding to top of pancakes
2large eggs
3tablespoonsunsalted butter*melted and cooled slightly
2teaspoonspure vanilla extract
2 1/2cupsall-purpose flour
1/4cupgranulated sugarcan substitute pure maple syrup
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
Instructions
Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
Heat a non-stick griddle to 325 degrees Fahrenheit or place a 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 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes 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.
Notes
Makes about 12 pancakes. For nutrition purposes, I say this recipe serves four - that's three pancakes each.
Topping ideas:
Sliced bananas
Butter
Peanut butter
Pure maple syrup
Powdered sugar
Strawberries
Chocolate chips
Blueberries
*Dairy-free option:
Use almond milk or oat milk instead of cow's milk and use coconut oil in place of butter.
Vegan option:
To make these into vegan banana pancakes, use a plant-based milk for the buttermilk, swap the butter for a vegan butter or coconut oil, and omit the egg. These banana oatmeal pancakes are also a delicious option (they're gluten-free, too!)
Refined sugar-free option:
Use pure maple syrup instead of granulated sugar.
Flour option:
Can substitute white whole wheat flour.
Gluten free option:
Can substitute oat flour.
Freezer note:
Got leftovers? Freeze these bad boys in an airtight bag then just pop a couple in the toaster for an even easier banana-pancake breakfast.