Banana Pancakes
Best ever and super easy. The bulk of the ingredients is mashed banana so the banana flavor is in every bite. Now worrying about slicing banana pieces and making a mess with the pancake batter. Who wants that?
This recipe can easily be cut in half if you are few in the house. This batch makes 24-ish average sized pancakes. They reheat very nicely the next morning.
Ingredients
Banana Pancakes
- 160 g Banana guts 2-ish bananas
- 2 T Granulated sugar
- .5 t Salt
- 2 ea Eggs large
- 13 g Baking soda
- 4 g Baking powder
- 2 C Buttermilk
- 290 g All-purpose flour
- 1 t Vanilla extract
- 2 T Browned butter, cooled Optional
Instructions
Make the mix
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Sift together the flour, salt, baking soda and powder.
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Squeeze the thawed banana guts into a bowl. Add the sugar and whisk to incorporate the sugar and mash the banana pulp.
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Add the eggs and mix again. Add the cooled browned butter, if you are using it, and mix well. The batter should start to look shiny and come together.
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Add the buttermilk and stir in well.
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Add the flour mixture to the wet mixture and fold the two together. Use large strokes with the spatula to make sure you get the bottom mixed well. The trick is to do an excellent job with fewer than 12 folds.
It is perfectly fine if there are a few small patches of flour.
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Let the batter rest for at least 5 minutes while you heat the griddle.
As you dig deep with the dishes or scoop to fetch the pancake batter, that action is a final stirring action, mixing the flour one last time. Over mixing does, in fact, create tough pancakes. It sounds silly until you eat one and then the Aha! moment happens.
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Garnish as you wish: berries, chocolate chips, nuts or naked.
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We prefer the real deal maple syrup. Honey would be nice or whatever is your favorite topping.