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–+ servings
Bertha Jones

Banana Pancakes

Sweet, tender pancakes featuring ripe bananas and vanilla, perfect for lazy breakfasts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Sift if lumpy for a lighter batter.
  • 2 tablespoons brown sugar Reduce to 1 tablespoon for less sweetness.
  • 1 teaspoon baking powder Ensure freshness for best rising.
  • 1/2 teaspoon baking soda Ensure freshness for best rising.
  • 1/4 teaspoon salt Use unsalted butter for better control.
Wet Ingredients
  • 1 cup buttermilk Use real buttermilk for best flavor.
  • 1 large egg Room temperature preferred for mixing.
  • 2 ripe bananas mashed Choose bananas with brown flecks for sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 tablespoons melted butter Use warm, not hot to avoid cooking the egg.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt until evenly distributed.
  2. In a separate bowl, stir together the buttermilk, egg, mashed bananas, vanilla extract, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir just until there are no large streaks of flour.
Cooking
  1. Warm a non-stick skillet over medium heat and lightly brush or spray with oil or butter.
  2. Spoon about 1/4 cup of batter for each pancake onto the skillet, spacing them comfortably.
  3. Cook until you see bubbles forming across the surface and the edges look set, about 2 to 3 minutes.
  4. Turn each pancake and cook another 1 to 2 minutes until the underside is golden and the centers are cooked through.
Serving
  1. Serve stacked and add maple syrup or your favorite toppings.

Nutrition

Serving: 2gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 4g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Cool completely before sealing.

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