Banana Pancakes
Servings: 12 pancakes
Ingredients
- 1 1/4 cups (295ml) milk
- 1 Tbsp (15 ml) lemon juice or plain vinegar
- 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
- 2 Tbsp (24g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp (heaping) salt
- 3 Tbsp (42g) melted butter
- 2 large eggs
- 1 1/4 cups (310g) mashed overripe bananas
Instructions
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In a medium mixing bowl whisk together milk and lemon or vinegar, let rest 3 minutes.
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Preheat an electric griddle or large non-stick skillet over medium-high heat.
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In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of mixture, set aside.
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To milk mixture add eggs, melted butter, and mashed bananas and mix to combined.
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Pour milk mixture into center of flour mixture. Whisk just until combined, batter will be lumpy and that's good (that means it's not over-mixed).
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Scoop batter at 1/3 cup at a time and pour onto lightly greased griddle. If batter is thick you can spread round out slightly using bottom of the measuring cup.
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Cook until bubbles begin to appear on the top surface and bottom is golden brown. Flip and continue to cook until opposite side is golden brown. Transfer to a cooling rack (if needed you can keep warm in a 200 degree oven, though they are fluffiest served just after cooking).
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Serve warm with toppings of choice.
Recipe Notes
- Buttermilk may be substituted for milk and lemon.
- Mini chocolate chips
- Add 1 tsp cinnamon to batter
- Chopped pecans, walnuts or macadamia nuts
- Shredded coconut
- Finish with coconut syrup, buttermilk syrup or maple syrup
