Description
Moist, light, and fluffy banana pancakes sweetened with brown sugar and infused with vanilla—these are the best banana pancakes ever! A cozy, comforting breakfast made with simple ingredients and ready in just 20 minutes.
Ingredients
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1½ cups all-purpose flour*
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2 teaspoons baking powder
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¼ teaspoon salt
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¾ cup mashed ripe banana (about 2 small bananas)
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2 tablespoons unsalted butter, melted (plus more for greasing the pan)
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1 large egg
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¾ cup buttermilk**
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¼ cup packed brown sugar (preferably dark brown sugar)
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1 teaspoon pure vanilla extract
For Serving (Optional):
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Butter
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Maple syrup
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Sliced banana
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Chopped walnuts
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Chocolate chips
Instructions
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Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. -
Combine Wet Ingredients
In a separate bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla. -
Combine & Mix Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined—do not overmix. The batter will be thick. -
Cook the Pancakes
Heat a griddle or large nonstick skillet over medium-low heat and grease with butter. Drop about ⅓ cup of batter per pancake onto the skillet, spreading slightly into a circle. Cook until bubbles begin to form and the underside is golden brown. Flip and cook the other side until cooked through.
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Serve Warm
Serve immediately with your choice of butter, syrup, bananas, walnuts, or chocolate chips.
Notes
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To properly measure flour: Fluff the flour in its container, scoop with your measuring cup, and level off with a knife.
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No buttermilk? You can make a quick substitute by mixing ¾ cup milk with 2 teaspoons vinegar or lemon juice. Let sit for 5 minutes before using.