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Instructions
- Mix Wet Ingredients:
- In a bowl, mash the banana until smooth.
- Add the egg, buttermilk, melted butter, and vanilla. Whisk until well combined.
- Combine Dry Ingredients:
- In a separate bowl, sift together flour, sugar, baking powder, cinnamon, and salt.
- Make the Batter:
- Gently fold the wet mixture into the dry ingredients until just combined (a few lumps are fine—don’t overmix!).
- Let the batter rest for 5–10 minutes for fluffier pancakes.
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour ⅓ cup batter per pancake. Cook until bubbles form on the surface and edges look set (about 2 minutes).
- Flip and cook for another 1–2 minutes until golden brown.
- Serve Warm:
- Stack pancakes and top with butter, maple syrup, banana slices, or your favorite toppings.
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