Ingredients
Scale
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup mashed ripe banana about 2 small bananas
2 tablespoons melted unsalted butter
1 large egg
3/4 cup buttermilk
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, stir together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth. Pour the wet ingredients into the dry and gently mix with a rubber spatula until just combined. Don’t overmix—lumps are totally fine here.
- Warm a griddle or large skillet over medium-low heat and lightly butter the surface.
- Scoop about ⅓ cup of batter per pancake onto the griddle, gently spreading each one into a circle. The batter is thick, so the bubbles might be subtle, but once they start to appear, it’s time to flip.
- Cook for another couple of minutes on the other side, until the pancakes are golden and cooked through. Keep the heat low so they cook evenly—no burnt outsides and raw middles here!
- Serve hot with a slab of butter and a pour of warm syrup.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stove
- Cuisine: American
