Banana Pancakes are an absolute favorite in our household on the weekends. I grew up eating Bisquit and Aunt Jamima pancakes almost every weekend, topped with Aunt Jamima syrup. I later learned that making pancakes from scratch isn’t that difficult. Instead of using the flour from a box, you just have to measure flour, add baking soda, baking powder, and sugar. After reading the ingredients on the container of non-maple “syrups”, I now only use real maple syrup on my pancakes and waffles.
You will start off having 2 bowls. One for dry ingredients and one for wet ingredients. Then you will add the wet ingredients to the dry ingredient bowl.
I scoop 1/2 cup batter on to my griddle. My griddle is heated to 400 degrees. Once bubbles start forming. Peek under pancake and flip.
Makes about 10 pancakes.
- 1 tsp vanilla
- 1 Banana mashed
Heat griddle on high. Use vegetable oil, butter, or cooking spray on the pan to prevent sticking.
- Melt butter.
- Add buttermilk, vanilla, and eggs to melted butter. Mix and set aside.
- In another bowl, combine flour, sugar, baking soda, baking powder, and salt. Mix together.
- In another bowl, mash banana.
- With a spoon, mix the wet and dry ingredients together in a big bowl. Add mashed banana. Don’t over mix.
- Using a 1/2 scoop or cup, put the batter on pan or griddle. Flip pancake once circles begin to form. Always peak under the pancake prior to flipping.
- Top with fruit or maple syrup and enjoy!