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Banana Pancakes by Junko Gemmill
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Banana Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes

Ingredients

  • 4 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 2 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 cup mashed over-ripe bananas mash lightly with fork for chunkiness
  • 6 teaspoons vegetable oil divided, for cooking
  • 1 banana sliced, for serving
  • maple syrup for serving

Instructions

  • Melt the butter in a small pot on the stove (or in a small bowl in the microwave for 1 minute). Then set it aside to cool to room temperature.
  • Preheat the oven to 200 degrees F.

Make the batter

  • Add the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl and mix well.
  • Beat the eggs in a medium bowl, and whisk in the milk, cooled melted butter, vanilla and bananas.
  • Pour the wet mixture into the dry ingredients and mix until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy.

Cook the pancakes

  • Heat a nonstick pan over medium-low heat and add 1/2 teaspoon of vegetable oil.
  • Once the pan is hot, use a measuring cup to scoop 1/3 cup of batter and slowly pour it onto the middle of the pan.
  • Cook until the top surface bubbles, pops and starts leaving little holes.
  • Use a spatula to flip the pancake over and cook until the other side is golden brown, about 30 seconds.
  • Place the pancake on a oven-proof platter and place in the preheated oven. This will keep the completed pancakes warm while you make the rest of the pancakes.
  • Repeat the process for the rest of the batter. You can use two or more pans to speed up the process.

Serve

  • Serve warm with fresh banana slices and maple syrup.