Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 2 medium Ripe Bananas, mashed
  • 2 Large Eggs, lightly beaten
  • 1 cup Buttermilk
  • 4 tablespoons Unsalted Butter (melted and cooled)
  • Unsalted or Salted Butter (for greasing pan)

Instructions:

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure the leaveners are evenly distributed.
  2. Melt Butter: Gently melt the 4 tablespoons of butter, then set aside to cool slightly.
  3. Mash Bananas: In a separate bowl, thoroughly mash the ripe bananas until mostly smooth or with small desired chunks.
  4. Combine Wet Ingredients: Whisk the eggs into the mashed bananas. Pour in the buttermilk and the slightly cooled melted butter, whisking until just combined.
  5. Fold Batter: Pour the wet banana mixture into the dry ingredient bowl. Use a rubber spatula to gently fold and combine until just mixed. Stop stirring the moment the dry flour disappears; lumps are key for tender pancakes.
  6. Rest Batter: Allow the batter to rest at room temperature for 5–10 minutes. This hydrates the flour and helps produce fluffier results.
  7. Preheat Pan/Griddle: Heat a frying pan or griddle over medium heat. Lightly grease the hot surface with a small pat of butter.
  8. Cook First Side: Use a ladle or ¼ cup measure to pour the batter onto the pan, leaving space between each pancake. Cook for 2–3 minutes, until bubbles start actively forming on the surface and the edges look set.
  9. Flip and Finish: Flip the pancakes swiftly. Cook for another 1–2 minutes on the second side until golden brown and cooked through.
  10. Serve: Transfer cooked banana pancakes to a plate and keep warm while you repeat the cooking process with the remaining batter, adding butter to the pan between batches as needed. Stack high and serve immediately with chosen toppings.