Fluffy Banana Pancakes
User Reviews
4.7
Fluffy Banana Pancakes
Description
This recipe combines a dry mix of flour, sugar, baking powder, baking soda, and salt with a wet mix of eggs, buttermilk, and vanilla extract. The wet ingredients are added to the dry and stirred just enough to combine, preserving air in the batter for a fluffy texture. Melted butter is folded in last, leaving small lumps to keep the batter tender.
Ripe bananas are thinly sliced and cooked within the pancakes, offering natural sweetness and moisture. Pancakes are cooked on a buttered griddle or non-stick pan set to medium-low heat until bubbles appear on the surface and edges show signs of cooking; then flipped and cooked briefly on the other side for a light golden crust.
These pancakes pair well with butter and maple syrup for a classic breakfast. Leftovers can be covered and refrigerated for up to a few days.
Using buttermilk is recommended for texture, but a substitute can be made if needed. Avoid overmixing the batter to prevent dense pancakes, and cook batter soon after mixing to maintain leavening action.
Ingredients
- 4 tablespoons butter 2 oz/57 g
- 2 cups all-purpose flour 10 oz/280 g
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 egg room temperature, large
- 2 cups (16 fl oz/ ½ litre/480 ml) buttermilk
- 1 teaspoon vanilla extract
- 2 medium banana ripe, thinly sliced
Notes
- Melt the butter early so it can cool before adding to the batter.
- Using a non-stick pan helps achieve even, golden-brown pancakes.
- If buttermilk is unavailable, it can be made at home with milk and an acid like lemon juice or vinegar.
- Mix the batter just enough to combine ingredients—stirring until you can spell P.A.N.C.A.K.E.S—then stop to keep pancakes fluffy.
- Cook the batter promptly after mixing to avoid loss of rising power and flat pancakes.
User Reviews
Overall Rating
4.7
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