Damn good ones too.
Usually I am more of a savory breakfast kind of gal, gimme me all the eggs and bacon. But sometimes I do want something sweet for brekky. And these pancakes definitely hit the spot.
Wet ingredients meet the dry ingredients, and are mixed together to form a lumpy batter.
Stack 'em up, cover them in lots of butter, syrup and more bananas! The notes in the original recipe say that these freeze quite nicely. But to be honest, we ate them all. No shame.
[recipe title= "Banana Pancakes" "servings= 2-4" time= "30 Minutes"]
Slightly adapted from Two Peas and Their Pod
- 1 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup buttermilk
- 1 large egg, slightly beaten
- 3 tablespoons butter, melted and cooled
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup mashed banana)
- Sliced bananas, butter, and maple syrup, for serving, if desired
1. In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
2. In a small bowl, combine buttermilk, egg, melted butter, honey, vanilla, and mashed bananas.
3. Add the banana mixture to the dry ingredients and stir until just combined. The batter will be lumpy.
4. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Carefully flip the pancake and cook until browned on the underside, 1 to 2 minutes more. Continue this process until the batter is gone.
5. Serve pancakes with sliced bananas, butter, and maple syrup!
That stack though.