These buttermilk banana pancakes are light, fluffy, and just plain delicious. Add extra fresh or frozen fruit for maximum sweetness.
By Yankee Magazine
Dec 16 2016
Buttermilk Banana PancakesPhoto Credit : Heath Robbins
Pancakes always taste better if you’re still in your pajamas–really. In the summertime, you can add blueberries and peaches to this recipe. Or, if it’s winter and you need a reminder that summer will indeed return, frozen berries work great, too.
3 cups flour
1 tablespoon plus pinch baking powder
2 teaspoons sugar
1 teaspoon salt
2 large eggs
1 quart buttermilk
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
4 bananas, sliced into 20 rounds each
1 cup warm maple syrup
In a medium-size bowl, whisk dry ingredients. In a separate large bowl, whisk eggs. Whisk in buttermilk and 6 tablespoons melted butter.
Whisk dry ingredients into egg mixture just until incorporated–don’t overmix. Let rest 5 minutes.
Heat a large nonstick saute pan or griddle to medium (about 350°). Melt enough remaining butter to spread a thin, even film over the surface of the pan.
Ladle about 1/4 cup batter per pancake into pan and let spread into rounds. Let cook about 30 seconds. Place a few banana slices on each pancake and let cook until bubbles break the surface. Flip gently and cook about 1 minute, until golden-brown.
Serve with warm maple syrup.