Extra Fluffy Banana Pancakes

Name: Extra Fluffy Banana Pancakes
Yield: 4 servings
Cuisine: American
Ingredients: 3 large very ripe bananas; 2 large eggs; 2 tbs granulated sugar; 1/2 tsp salt; 1/4 tsp ground cinnamon; 1 tsp vanilla extract; 1 tbs unsalted butter - melted; 1 cup milk; 2 cups all-purpose flour; 4 tsp baking powder; 1/2 tsp baking soda

StephieCanCook @StephieCooks

Midwest USA

We had extra bananas that didn't get eaten before starting to brown and no one in my house will eat them with brown spots. I didn't want to make banana bread again and it was breakfast time. I looked up banana pancake recipes, but they all looked so flat and dense. I also didn't want am overwhelming banana flavor which I think something that is just "bananas and eggs" would be. So, I decided to just modify my go-to pancake recipe with bananas as the base and they turned out great.

On a side note, this is a great recipe to let the kids help with! My 3 year old loves spending time cooking with Mama. He feels like a real chef when he's cooking and guiding him through the measuring and mixing of ingredients while explaining what each ingredient does is a great way to teach him math and science at the same time.

StephieCanCook @StephieCooks

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Ingredients

4 servings

3large very ripe bananas
2large eggs
2 tbsgranulated sugar
1/2 tspsalt
1/4 tspground cinnamon
1 tspvanilla extract
1 tbsunsalted butter - melted
1 cupmilk
2 cupsall-purpose flour
4 tspbaking powder
1/2 tspbaking soda

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Steps

1

In a large bowl mash bananas until slightly liquidy. Add eggs, sugar, salt, cinnamon, and vanilla. Whisk until thoroughly combined.
2

Add melted butter and stir until just combined, then add milk and stir until well combined with all other wet ingredients.
3

Add flour, baking, powder, and baking soda. Fold into wet ingredients until just combined. You want your batter to be slightly lumpy. Do not over-mix or you'll have tough pancakes.
4

Let batter rest for 5-10 minutes while you heat a nonstick skillet, iron skillet, or griddle over medium-low heat. When skillet is hot add 1 tsp of butter if desired and let melt (I don't do this but some people do).
5

For 6 inch pancakes: Use a 1/3 cup measuring cup to scoop batter out of bowl and pour into hot skillet. Add as many at one time that you can fit without edges touching (my skillet fits one at a time). For "silver dollar" pancakes scoop 2 tbs of batter per pancake into skillet.
6

Cook pancakes on first side until bubbles just begin to come through and edges look slightly dry. Flip and cook 1 minute, or until second side is lightly browned. The trick is to cook pancakes at a low temperature so they cook all the way through without burning.
7

Stack your perfect pancakes on plates and serve with your favorite toppings (I like peanut butter). Can serve 2-8 people depending on how many pancakes you want to give each person. Haha. I was able to get 8, 6 inch pancakes and 2, 4 inch pancakes out of this batch. Enjoy!

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Cooksnaps

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StephieCanCook @StephieCooks

on September 07, 2020 15:08

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.