Banana Pancakes
Warm, fluffy, and naturally sweet, banana pancakes are the perfect way to start the day. Ripe bananas add a soft texture and rich flavor to every bite, making them extra tender and satisfying. Easy to whip up and always a favorite, they’re perfect for slow mornings or weekend brunch.
Ingredients
- 2 cups buttermilk
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 4 tbsp sugar
- 1/2 stick butter (melted)
- 3 bananas (sliced)
Instructions
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
- To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes.