Buttermilk Banana Pancakes
Buttermilk Banana Pancakes
I buy bananas every week. I only buy 5 at a time. Some weeks we struggle to get through all 5. I freeze some for smoothies. Sometimes I'll make peanut butter on toasted sourdough with sliced bananas if they're ripe. But sometimes they just get really ripe. My husband won't eat a very ripe banana straight up and I try to avoid food waste at all costs. Banana pancakes are a great solution. Besides adding to the health benefits: potassium, fiber, magnesium, vitamins B6 & C, it also adds a lot of moisture to the batter for pancakes. As always, I make my own buttermilk. By doing this, you control what's in it and you won't find yourself throwing out 3/4 of a container of buttermilk. Don't skip on buttermilk because that's what makes the pancakes very fluffy and light. The cinnamon, nutmeg and vanilla extract / paste add a bit of warmth. Use butter for the pan. It makes the edges of the pancakes slightly crispy. Top with fresh berries and warm pure maple syrup and it'll be "just right."
Equipment
- medium bowl https://amzn.to/3QLrzxE **
- large bowl https://amzn.to/3QLrzxE **
- medium skillet https://amzn.to/3si3vcr **
- whisk https://amzn.to/3QIPIVF **
- spatula https://amzn.to/3SrpND2 **
Ingredients
- 1 cup organic unbleached all-purpose flour
- 1 tbs baking powder https://amzn.to/3FK5vwX **
- 1/2 tsp ground cinnamon https://amzn.to/40riNIz **
- 1/8 tsp nutmeg
- 1/2 tsp kosher salt https://amzn.to/3Sa6PAV **
- 2 tbs organic unsalted butter melted +plus more for pan
- 2 very ripe bananas
- 1 organic large egg
- 3/4 cup organic whole milk scant
- 1 tsp white vinegar https://amzn.to/466uPrH **
- 1 tsp pure vanilla extract or vanilla bean paste https://amzn.to/45Z4BHM **
- fresh organic berries topping
- pure maple syrup topping
Instructions
- In a liquid measuring cup, add a scant 3/4 cup of whole milk. Add the white vinegar to it so you have 3/4 cup. Let is sit while you prepare the remaining ingredients. You're making buttermilk.
- Preheat the oven to 200℉.
- In a medium bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mash the bananas. Add the egg and whisk to combine. Add the melted butter, vanilla extract / bean paste. Whisk to combine. Add the milk mixture and whisk to combine.
- Switching to a spatula, add the flour to the banana mixture. Fold the flour into the banana mixture. Mix until the flour has been incorporated. Lumps are OK, you don't want to over mix.
- Heat a nonstick pan over medium heat. Take a tsp of butter and melt it. Using a 1/3 measuring cup, scoop the batter into the pan. You should be able to fit 2 at a time. Cook undisturbed for 3 minutes, until you see the batter bubbling up. Flip and cook for another 2 minutes.
- Place the cooked pancakes on a plate in the warm oven while you make the remaining pancakes. Add an additional tsp of butter in the pan between batches. Add the additional batter and continue until you're done.
- To plate, place the fresh berries on top. Warm some maple syrup up and enjoy.
Notes
** Amazon affiliate - I may receive compensation.Â
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