BananaPancakes are bursting with sweet banana flavor and have a soft, fluffy interior. They've got a beautifully caramelized exterior, thanks to being cooked in a thin layer of butter.
BUTTER & BANANA: Start by melting 3 tablespoons of butter in the microwave. Once melted, set aside to cool to room temp. Use a fork to mash a very ripe banana then measure to get exactly 1/3 cup.
MILK: Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top up to the 1-1/4 cup line. Stir. Set aside for 5 minutes to slightly curdle (DIY buttermilk!).
DRYINGREDIENTS: Whisk together dry ingredients.
WET INGREDIENTS: In a very large bowl, add mashed banana, milk mixture, egg, and vanilla if using. Briskly whisk until smooth. While whisking, gradually pour in butter, mixing until smooth. Add dry ingredients on top. Whisk until no dry streaks remain (no longer than 30 seconds) some lumps are ok! Set batter aside; it's even better if it can sit for about 10 minutes.
BUTTER GRIDDLE: Heat a non-stick skillet over medium heat. Or heat an electric griddle to 300 degrees F. Once hot, grab stick of 3 tbsp butter with tongs and rub across the griddle.
COOK: Use a 1/4 cup measuring cup to scoop batter and pour onto griddle. It should spread to a 4-4.5 inch circle (coax with a spoon if it doesn't). Cook until you see bubbles spread across the pancake. Then use a thin metal turner to flip and cook on the other side. Pancake should be nicely golden brown on each side. If pancake/butter is burning, lower heat.
FINISH COOKING: Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see Note 3.
ENJOY: Serve pancakes as soon as possible with toppings of choice! The vanilla sauce in Note 2 is our absolute fave!
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Notes
Note 1: Add sugar if you aren't planning to add a very sweet topping to the pancakes. If I make the vanilla sauce, it doesn't really need the extra sugar.Note 2: Vanilla Syrup: Combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium-sized pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens (5=8 mins). Remove from heat, stir in 1 tablespoon vanilla extract.Note 3: Keep Pancakes Warm: Place a cooling rack on a large pan. As soon as you take a pancake off the skillet/griddle, place on the cooling rack in a single layer. Put pan in a 200 degree F oven as you continue to cook more pancakes.