Fluffy Banana Pancakes

Print Recipe

No ratings yet

These fluffy banana pancakes are golden on the outside and light on the inside!

Prep Time10

Cook Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: pancakes

Servings: pancakes

Author: Meghan McMorrow | Fox and Briar

Ingredients

1 and 1/2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoons granulated sugar
1 cup buttermilk
¾ cup mashed banana about 2 very ripe bananas
2 large eggs
3 tablespoons unsalted butter melted and cooled slightly, plus more for pan
2 teaspoons vanilla extract

Instructions

Heat a large non stick skillet over medium heat.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
In a separate, large bowl, mash the bananas, then add the eggs, buttermilk, melted butter and vanilla. Whisk well to combine.
Add the dry ingredients to the wet ingredients, stirring just to combine and no dry streaks remain. Don't over mix, a few lumps are fine.
Add a few teaspoons of butter to the pan. If pan is the correct heat, butter will start to melt immediately but will not sputter and burn. If butter is slow to melt, turn up the heat a little, if butter is spattering and quickly burning, turn the heat down.
Pour the batter in 1/4 cupfuls onto prepared pan. In a 12 inch skillet you should be able to fit 3 pancakes at a time, cooking in batches until all batter is gone.
Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with sliced banana, butter and maple syrup if desired.

Notes

Batter will be thick, that's ok! If it is too thick to pour, thin with 1-2 tablespoons of milk.

Storage: Pancakes freeze well. To freeze, allow to cool completely. Individually wrap in plastic wrap or place a sheet of parchment paper between the pancakes to keep them from sticking. Place in a large freezer bag and freeze for up to 2 months.

To reheat in microwave: Place up to 6 pancakes in a single layer on a microwave safe plate. Reheat for 20 seconds for 1-2 pancakes, and 60 seconds for 4-6 pancakes.

To reheat in oven: Preheat the oven to 350 degrees, and warm up pancakes on a baking sheet covered in foil for about 10 minutes.

Nutrition