Banana Pancakes

×2 · Serves 8

Fluffy banana-and-buttermilk pancakes with crisp, buttery edges, served warm with maple syrup.

4 cups (500 g) all-purpose flour
¹⁄₄ cup (54 g) brown sugar or dark brown sugar
1 Tbsp, 1 tsp (19 g) baking powder
1 tsp baking soda
1 tsp (3 g) kosher salt

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and kosher salt.

2 ¹⁄₂ cups (582 g) buttermilk
2 cups overripe bananas, mashed
4 (200 g) large eggs
¹⁄₃ cup, 2 tsp (85 g) unsalted butter, melted and cooled slightly

In a medium bowl, whisk together the buttermilk, mashed banana, eggs, and melted butter until smooth.

Add the wet ingredients to the dry ingredients and use a whisk to fold just until the flour streaks disappear; keep the batter lumpy. Set aside to rest.

butter, more as needed (for cooking and serving)

Heat a medium nonstick skillet over medium. Melt butter until bubbling; working in batches, drop about a scant 1/4 cup batter per pancake. Cook until edges are set and bubbles appear in the center, about 2 minutes; flip and cook until set throughout, another 1 to 2 minutes. Transfer to a wire rack; wipe out the pan if the butter starts to burn and add more butter between batches as needed.

maple syrup (optional), for serving

Serve pancakes warm with maple syrup, if desired.

Notes

For the fluffiest results, be sure to mix this banana-and-buttermilk pancake batter as minimally as possible. Fold it just until streaks of flour have disappeared but not enough to smooth out the lumps. As they sizzle in plenty of melted butter, they will puff up and develop crisp edges and fluffy, tender interiors. Keep the cooked pancakes warm on a rack in a 200-degree oven while cooking off the rest of the batter and they will all stay hot and ready for serving.

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Dave's Eats

Banana Pancakes

Notes