One of these mornings when you’re not rushing out the door, and you just happen to have an over-ripe, spotty banana sitting on your countertop, try these banana pancakes. They’re my husband’s favorite — light and fluffy on the inside, lacy and crisp on outside and delicately flavored with bananas and vanilla. I love them with a simple drizzle of maple syrup but if you want to dress them up (or hint at what’s inside), top them with fresh sliced bananas and a dusting of confectioners’ sugar.
The recipe, believe it or not, is adapted from a children’s cookbook, which says nothing of how good they are but definitely proves how easy they are to make. Just be sure to serve them hot off the griddle, otherwise they’ll become heavy and lose their deliciously crisp edges. When I make pancakes, I cook them short order cook-style.
Begin by whisking together the flour, baking powder, sugar and salt in a bowl.
Using a fork, mash the over-ripe banana until almost smooth.
Whisk the eggs into the mashed banana.
Add the milk and vanilla extract.
Then pour the banana mixture and melted butter into the dry ingredients.
Fold the batter with a rubber spatula. It will be thick and lumpy.
Heat the vegetable oil with a pad of butter on a griddle or in a non-stick pan (the butter gives flavor and the vegetable oil prevents the butter from burning). Spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp.
Flip the pancakes and cook a few minutes more.
Top with maple syrup, fresh sliced bananas and confectioners’ sugar if desired. Enjoy!
- 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
- 2 tablespoons sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small, over-ripe banana, peeled (the browner, the better)
- 1 cup plus 2 tablespoons low fat milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Vegetable oil
- Unsalted butter
- Maple syrup
- Sliced bananas
- Confectioners' sugar (optional)
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
- Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.