November 02, 2014
Best Ever Banana Pancakes!
I wish that I could lay claim to this perfect-fluffy-pancake-producing recipe, but I have to admit that I found it online! I often hunt for recipes online, and tend to choose recipes that I find on other blogs. This one comes from Kitchen Treaty. I haven't made a lot of her recipes, but I have made these Fluffy Banana Pancakes many times... they really are incredibly perfect. (I can't wait to try out her recipe for Fluffy Pumpkin Pancakes, too!)
This is an easy to follow recipe, using standard ingredients that comes together quickly, and yields some of the most perfect pancakes I've ever eaten. Every time. Allowing the batter to sit while you heat up your pan is part of the magic that makes these pancakes fluffy- don't rush it!
I hope that you try this recipe out, and enjoy!!
Fluffy Banana Pancakes
Kitchen Treaty: Makes about 12 pancakes
2 cups buttermilk (or substitute)
2 small or 1 large ripe banana, (about 1 cup mashed)
3 tbsp unsalted butter, melted and slightly cooled
2 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Sliced bananas to top, if desired
In a large bowl, combine buttermilk, mashed banana, eggs, butter, and vanilla. In separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients over the wet, and mix until incorporated. (Do not overmix.) Let the batter rest for about 5 minutes.
Heat a non-stick pan over medium heat. Melt butter or coconut oil in pan, and spread evenly. Using a 1/3 cup measure or other scoop, pour the batter into pan. The pancakes are ready to flip when the edges appear dry and bubbles start to appear. Flip, and cook on the other side until golden brown, and cooked through. Serve with additional sliced bananas, butter, and maple syrup.
...Fall in love with pancakes all over again...