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Banana Pancakes

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  • Serves 4
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Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. In a separate microwave-safe bowl, melt the butter. Add the buttermilk and egg to the butter and whisk to combine. Add the wet ingredients to the dry ones and whisk to combine.

Heat a large nonstick skillet or a griddle over medium heat. Lightly grease the pan with butter. For each pancake, spoon a scant ⅓ cup of batter onto the prepared skillet and top with banana slices. Cook, turning once, until cooked through, 3 to 5 minutes. Repeat with remaining pancakes, buttering the skillet between batches if needed.

Serve topped with maple syrup.

Ingredients

  1. Check 1 cups all-purpose flour, spooned and leveled
  2. Check 1 tablespoon granulated sugar
  3. Check 1 teaspoon baking powder
  4. Check ¼ teaspoon baking soda
  5. Check ½ teaspoon fine salt
  6. Check 2 tablespoons unsalted butter, plus more for the pan
  7. Check cups buttermilk
  8. Check 1 large egg
  9. Check 1 large banana, thinly sliced
  10. Check Maple syrup, for serving

Directions

  1. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. In a separate microwave-safe bowl, melt the butter. Add the buttermilk and egg to the butter and whisk to combine. Add the wet ingredients to the dry ones and whisk to combine.
  2. Heat a large nonstick skillet or a griddle over medium heat. Lightly grease the pan with butter. For each pancake, spoon a scant ⅓ cup of batter onto the prepared skillet and top with banana slices. Cook, turning once, until cooked through, 3 to 5 minutes. Repeat with remaining pancakes, buttering the skillet between batches if needed.
  3. Serve topped with maple syrup.