Pancakes and weekends just go together! There’s nothing better than waking up to the smell of bacon and pancakes cooking on the griddle. This recipe blends ripe bananas and a buttermilk pancake batter to make Banana Bread Buttermilk pancakes!
I’m going to let you in on a little secret/pet peeve of mine. First, I love to go out for breakfast. If I had to choose only one meal, breakfast, lunch or dinner to eat for the rest of my life, I would pick breakfast. I love pancakes and waffles. But not just any pancakes and waffles. Homemade is key for me. Whenever I go to a restaurant for breakfast or brunch, I want to know if their pancakes are homemade. As in, did you pour any part of the pancake batter out of a box or bag (excluding flour)? A lot of restaurants will tell you their pancakes and waffles are home made if they pour milk and eggs into a mix. Friends, that is not a homemade pancake. My favorite places to eat pancakes in SLC are Penny Ann’s Cafe (best sour cream pancakes) and Left Fork Grill for buttermilk pancakes. Once you’ve made pancakes from scratch at home, you’ll have a hard time eating pancakes from a mix.
The good news? Pancakes are one of the easiest breakfast recipes to master! The key to making tender, light pancakes is to make sure you don’t over mix the batter or pat the pancake down after flipping. Patting down is a HUGE no-no when cooking pancakes. Warning- a little bit of a rant about pancakes and patting down… I’m convinced after observing people cook pancakes (for years and years), the reason they pat them down while cooking is they are killing time and naturally, spatula in hand, it seems logical to pat down the innocent pancake laying in front of you, or even flip the pancake several times. Resist the urge and just wait patiently. Remember, if you pat down the pancake, you pat OUT all of the air or fluffiness of the pancake. I’ll stop now.
- 1 ripe banana, mashed
- 1 egg, beaten
- 1¼ cups buttermilk
- 2 tablespoons butter, melted
- ¼ cup sugar
- 1 teaspoon vanilla
- 1¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup water
- Preheat griddle to about 350 degrees.
- Combine the mashed banana, egg, buttermilk, and melted butter in a large mixing bowl or the bowl of a stand mixer. Use the paddle and mx until blended on medium speed about 30 seconds.
- Turn mixer off.
- Add the sugar, flour, baking soda and salt to the bowl. Mix by hand in a folding motion until wet and dry ingredients are incorporated.
- Fold in ¼ cup water. The batter should be thick.
- Butter the griddle. Using a ⅓ cup measure, scoop out batter onto the hot griddle.
- Cook for about 2-3 minutes or until bubbles form.
- Turn pancake carefully, Do not pat down!
- Cook for about 2 more minutes or until pancake springs back when poked quickly in the middle .
- Serve immediately with fresh sliced bananas, sprinkle with cinnamon or powdered sugar.