Singer/songwriter Jack Johnson has a song dedicated to banana pancakes and rightfully so. There's something about banana pancakes that's homely and comforting. Its a pancake that signifies loved ones and long weekends. This recipe will quickly be your go-to when you "pretend its the weekend now (Johnson, Banana Pancakes)."
- 1 1/2 Cup all-purpose flour, leveled
- 2 Tablespoons sugar
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1 medium overripe banana
- 1 Cup buttermilk
- 2 large eggs
- 1/2 Teaspoon pure vanilla extract
- 3 Tablespoons melted butter
- 1/4 Cup vegetable oil
- extra unsalted butter for cooking
In a medium bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg and set aside.
In a small bowl, mash the banana with a fork until almost smooth. In a seperate bowl, whisk eggs, buttermilk, and vanilla extract and combine with mashed bananas.
Combine banana mixture with the melted butter and reserved flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter should be thick and lumpy.
Set a griddle or non-stick pan over medium heat. Once hot, add 1 tablespoon vegetable oil and a pat of butter to griddle and swirl to mix.
Drop pancake batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.