The Best Banana Pancakes
These are the best banana pancakes I have tasted. I think you will love how light and fluffy they are.
Equipment
- 1 griddle or skillet
Ingredients
- 1 1/2 cups pastry flour, or all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 3/4 cups buttermilk, or regular milk
- 2 eggs, lightly beaten
- 1 1/2 cups banana, sliced, chopped (about 1 1/2 medium bananas)
- 1/2 cup banana, sliced, (for garnish)
- 1/4 cup walnuts, or pecans, finely chopped (for garnish)
Instructions
- Place the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Add the buttermilk and eggs and stir to mix well. Fold in the chopped bananas.
- Coat a griddle or large skillet with nonstick cooking spray or a bit of oil and preheat it over medium heat until a drop of batter sizzles when it hits the heated surface.
- For each pancake, pour 1/4 cup of the batter onto the griddle, and spread into a 4 inch circle. (Use up to 1/2 cup of batter if you want your pancakes larger.) Cook each pancake for about two minutes, or until bubbles start to pop on the top. Once the pancake is quite bubbly on top, turn it over and cook for an additional minute, or until the second side is golden brown.
- As the pancakes are done, transfer them to a serving plate and keep them warm in an oven preheated to about 200ºF.
- Serve hot, topped with honey, Maple syrup, your favorite syrup, jam or applesauce.
- Yield: 15 small pancakes or 6 larger ones.
Nutrition
Calories: 528kcalCarbohydrates: 83gProtein: 20gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 125mgSodium: 343mgPotassium: 896mgFiber: 10gSugar: 25gVitamin A: 479IUVitamin C: 9mgCalcium: 306mgIron: 4mg
Tried this recipe?Let us know how it was!