Buttermilk Banana Pancakes
Total Time: 20
Yield: 2 dozen pancakes
Pancakes always taste better if you're still in your pajamas--really. In the summertime, you can add blueberries and peaches to this recipe. Or, if it's winter and you need a reminder that summer will indeed return, frozen berries work great, too.
This recipe was originally publishes in Yankee Magazine in January, 2009.
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- 3 cups flour
- 1 tablespoon plus pinch baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 large eggs
- 1 quart buttermilk
- 6 tablespoons unsalted butter, melted
- 3 tablespoons unsalted butter
- 4 bananas, sliced into 20 rounds each
- 1 cup warm maple syrup
Instructions:In a medium-size bowl, whisk dry ingredients. In a separate large bowl, whisk eggs. Whisk in buttermilk and 6 tablespoons melted butter.
Whisk dry ingredients into egg mixture just until incorporated--don't overmix. Let rest 5 minutes.
Heat a large nonstick saute pan or griddle to medium (about 350°). Melt enough remaining butter to spread a thin, even film over the surface of the pan.
Ladle about 1/4 cup batter per pancake into pan and let spread into rounds. Let cook about 30 seconds. Place a few banana slices on each pancake and let cook until bubbles break the surface. Flip gently and cook about 1 minute, until golden-brown.
Serve with warm maple syrup.