Recipes

Classic Banana Pancakes

December 23, 2024
christian

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Classic Banana Pancakes are a delightful breakfast option that combines the sweetness of ripe bananas with fluffy pancakes. This easy recipe is perfect for weekend brunches or a quick weekday breakfast. With simple ingredients and straightforward steps, you can whip up these delicious pancakes in no time. Whether you’re serving them to family or enjoying them solo, these banana pancakes are sure to satisfy your cravings.

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
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions

  1. Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, melted butter, mashed banana, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  2. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a little butter or oil to the pan to prevent sticking.
  3. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
  4. Serve: Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil to the pan as needed. Serve the pancakes warm with your favorite toppings such as maple syrup, sliced bananas, or whipped cream.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to add a little extra buttermilk to achieve the desired consistency.

How can I make these pancakes dairy-free?

To make dairy-free banana pancakes, substitute buttermilk with a plant-based milk (like almond or soy milk) mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk.

What can I add to the batter for extra flavor?

You can add chocolate chips, walnuts, or cinnamon to the batter for extra flavor and texture. Just fold them in gently after mixing the batter.

How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Reheat in the toaster or microwave before serving.

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