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Banana Pancakes

Fluffy banana pancakes made with mashed ripe banana, buttermilk, and a touch of cinnamon, ready in 25 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe bananas mashed (about 1 cup)
  • 1 1/4 cups 155g all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup 240ml buttermilk
  • 1 large egg
  • 3 tablespoons 42g unsalted butter, melted, plus more for the pan
  • 1 teaspoon vanilla extract

Equipment

  • 1 Nonstick skillet or griddle
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 wire cooling rack

Method
 

  1. Mash the bananas until mostly smooth, about 1 cup.
  2. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. Whisk buttermilk, egg, melted butter, and vanilla into the mashed banana.
  4. Combine wet and dry ingredients, stirring just until no dry streaks remain.
  5. Rest the batter for 5 minutes.
  6. Heat a lightly buttered nonstick skillet over medium-low heat.
  7. Cook 1/4-cup scoops for 2 to 3 minutes per side, until bubbles form on top and both sides are golden brown.
  8. Transfer to a wire rack to keep the bottoms from getting soggy.

Notes

For buttermilk-free or gluten-free versions, see Substitutions above. Freezes well for up to 2 months.