Banana Pancakes
Published Sept. 8, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams unbleached all-purpose flour
- 2tablespoons (light or dark) brown sugar
- 2teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt (such as Diamond Crystal)
- 1¼cups/300 milliliters buttermilk
- 1cup/230 grams mashed banana (from 2 to 3 very ripe bananas)
- 2large eggs
- 3tablespoons/43 grams unsalted butter, melted and cooled slightly, plus more as needed
- Maple syrup (optional), for serving
Nutritional analysis per serving (4 servings)
500 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 85 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 13 grams protein; 612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, banana, eggs and melted butter until smooth.
- Step 2
Add the wet ingredients to the dry ingredients. Use the whisk to fold the batter together, but stop before the mixture is smooth and fully combined. The batter should be lumpy. Set the batter aside to rest.
- Step 3
Heat a medium nonstick skillet over medium. Add about 1 tablespoon of butter and let it melt and start to bubble. Working in batches, drop about a scant ¼ cup per pancake in the heated pan. Let cook until the edges are set and bubbles start to appear in the center, about 2 minutes. Flip and cook until the pancakes are set throughout, another 1 to 2 minutes. Transfer to a wire rack. Wipe out the pan if the butter starts to burn, then repeat, cooking off the remaining batter and adding butter between batches as needed.
- Step 4
Serve pancakes warm, with butter and maple syrup, if desired.
Private Notes
Comments
These look great, but I'm here to share a shockingly simple & satisfying alternative: mash one banana, mix in one egg, and pour into a pan and proceed as you would a regular pancake. Which it surprisingly resembles.
Very tasty pancake. Years ago I discovered powdered buttermilk in the baking aisle and now there is always a container in the fridge for occasions like this.
For an extra banana kick, slice a banana and lay the slices on top of the batter after you've poured it in the pan, but before you've flipped them. They'll caramelize a bit as the top fries after you flip them.
I made these and I had to first make my own buttermilk. But then I added toasted walnuts, shredded coconut and dark choclate chips all as a trea for a dear friend. These were outstanding! Thanks for a great base recipe.
These needed a bit more buttermilk to be the right consistency but turned out great.
These were phenomenal. We used almond milk lemon juice as sub for the buttermilk, and cooked in butter in a cast iron pan. The exterior did not lose it's crispness sitting on the table and the interior was lofty and fluffy (without becoming dry) all the way to the final batch. These will be in very regular rotation at our house!
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