Micah A. Leal
Lightly spiced with cinnamon and just a little salty, these banana pancakes take advantage of overripe bananas. Buttermilk makes the fluffy interior extra tender, and honey is the only sweetener used in addition to the bananas. Easy to make, naturally sweetened, and ultra satisfying, we think our banana pancakes are worth enjoying for breakfast any day of the week.
How to Make It
Step 1
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Step 2
In another bowl, place peeled bananas and mash with a fork until pulpy and syrupy. Stir in buttermilk until combined. Add oil, honey, and egg, and mix with a fork until fully combined.
Step 3
Using a mixing spoon, stir the wet ingredients into the dry ingredients until no dry pockets of flour remain.
Step 4
Heat a large nonstick skillet over medium high. Lightly grease pan before pouring 1/4 cup scoops of batter in 3 places on the surface, being careful not to allow any of the mounds to touch. Use the back of the measuring cup to spread the batter until it is about 1/2 inch thick. When bubbles appear on the surface of the batter, gently flip each pancake with a spatula. Cook until edges are crisp and dry and the center is no longer liquid.
Step 5
Top warm pancakes with banana slices and maple syrup. Serve immediately.
Chef's Notes
This versatile recipe can easily accommodate additions of vanilla, chopped pecans, or chocolate chips. Consider replacing 1/2 cup of the all-purpose flour with whole- wheat flour for a richer pancake. You can also enjoy these pancakes topped with a little peanut butter and honey.
