THE BEST BANANA PANCAKES
These pancakes are thick and fluffy with the perfect banana flavor. They'll be your new favorite way to use up ripe bananas!
2 cups buttermilk (see substitute idea)
1 cup mashed bananas two regular sized bananas
2 eggs
3 Tbsp melted butter
2 tsp vanilla
2 1/2 cups flour
1/4 cup sugar
1/2 tsp salt
3 tsp baking powder
½ tsp baking soda
Mix the wet ingredients together with a hand mixer.
Add dry ingredients and stir with a wooden spoon until combined, but don't overmix. The batter is thicker than normal pancake batter, so don't let that throw you.
Cook over medium heat so that the thicker batter has time to cook all the way through without getting too brown on the outside. Serve hot.
Recipe Note
If you don't have buttermilk on hand, you can make a buttermilk substitute. Measure 2 Tbsp vinegar or lemon juice, then add milk to make two cups and use in place of the buttermilk listed in the ingredients.
These pancakes are thick and fluffy with the perfect banana flavor. They'll be your new favorite way to use up ripe bananas!
2 cups buttermilk (see substitute idea)
1 cup mashed bananas two regular sized bananas
2 eggs
3 Tbsp melted butter
2 tsp vanilla
2 1/2 cups flour
1/4 cup sugar
1/2 tsp salt
3 tsp baking powder
½ tsp baking soda
Mix the wet ingredients together with a hand mixer.
Add dry ingredients and stir with a wooden spoon until combined, but don't overmix. The batter is thicker than normal pancake batter, so don't let that throw you.
Cook over medium heat so that the thicker batter has time to cook all the way through without getting too brown on the outside. Serve hot.
Recipe Note
If you don't have buttermilk on hand, you can make a buttermilk substitute. Measure 2 Tbsp vinegar or lemon juice, then add milk to make two cups and use in place of the buttermilk listed in the ingredients.
