We love banana nut bread, so why not banana pancakes? These are simple to make with pureed bananas and were a favorite in our test kitchen.
Our favorite syrup for these pancakes was vanilla cream syrup.
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons vegetable oil
1/2 tablespoon vanilla
1 teaspoon banana flavor (optional)
3 ripe bananas, pureed
- Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix together the eggs, buttermilk, vegetable oil, flavors, and bananas.
- Stir the flour mixture into the banana mixture. The batter should be slightly lumpy.
- Heat a pan or griddle over medium-high heat. Coat it lightly with oil. Pour (or measure 1/3 cup) batter onto the griddle in even circles. Fry until bubbles form and break on batter. Flip and cook until done.
Baker’s note: We recommend pureeing the bananas rather than mashing them with a fork for this recipe. The finer blend of bananas disperses better in the batter without lumps.