How to Make It
Wet Ingredients
Melt the butter and set aside to cool slightly before adding — too hot and it can start to cook the egg.
Mash the banana until as smooth as possible. The riper the banana the better here — it will give you the natural sweetness and the rich banana flavor. Add the remaining wet ingredients and mix until well combined.
Dry Ingredients
Sift the dry ingredients into a bowl, then whisk to evenly distribute. Sifting breaks up any clumps in the flour and baking powder, which helps the batter mix more evenly and gives the pancakes a lighter, more consistent texture.
Make the Batter
Pour the wet mixture into the dry ingredients and gently stir until no dry streaks remain. Avoid overmixing—some lumps are perfectly fine. Let the batter rest for about 10 minutes.
Cook the Pancakes
Heat a nonstick pan over medium heat and add a little butter, spreading it evenly. Once the butter begins to foam, pour in about ⅓ cup of batter.
Cook for about 2 minutes, until bubbles form on the surface and the edges look set.
Flip and Finish
Flip and cook for about 1–2 minutes until the bottom is golden brown. The pancake is done when it feels set and springs back lightly when pressed.
The Best Banana Pancakes
Ingredients
- 1 ripe banana mashed
- 1 egg
- ¾ cup buttermilk
- 2 Tbsp unsalted butter melted
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 2 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp salt
- Salted butter, maple syrup, and banana slices
Instructions
- Mash the banana and mix with other wet ingredients.
- In a separate bowl, combine the dry ingredients, then fold in the wet mixture until mostly smooth, leaving some small lumps. Let the batter rest briefly.
- Heat a nonstick pan with a little butter, pour in portions of batter, and cook until golden on both sides. Serve warm.
Leave a Comment