Ingredients
Scale
Here’s what you’ll need to gather to create these delightful pancakes. Each ingredient plays a crucial role in achieving the perfect texture and flavor.
- 1 ½ cups (180g) All-Purpose Flour: The structural backbone of our pancakes, providing the classic tender crumb. You can substitute with a 50/50 blend of all-purpose and whole wheat flour for added fiber.
- 2 tablespoons Granulated Sugar: Adds a touch of sweetness to complement the bananas. You can adjust this to your preference or use brown sugar for a molasses note.
- 2 teaspoons Baking Powder: The primary leavening agent, responsible for making the pancakes light and fluffy. Ensure it’s fresh for optimal rise.
- ½ teaspoon Baking Soda: Works in tandem with the baking powder and the slight acidity from buttermilk (or its substitute) for extra lift.
- ½ teaspoon Salt: Enhances all the other flavors and balances the sweetness.
- ¼ teaspoon Ground Cinnamon (optional): Adds a warm, comforting spice that pairs beautifully with banana and nuts. Nutmeg or a pinch of allspice are also lovely additions.
- 1 ¼ cups (300ml) Buttermilk (or milk + vinegar/lemon juice): Provides moisture and a slight tang, reacting with the baking soda for a fluffier texture. If you don’t have buttermilk, mix 1 ¼ cups of regular milk with 1 ¼ tablespoons of white vinegar or lemon juice and let it sit for 5–10 minutes.
- 1 Large Egg, lightly beaten: Binds the ingredients together and adds richness.
- 2 tablespoons Unsalted Butter, melted (plus more for greasing): Adds flavor, tenderness, and helps with browning. You can also use a neutral oil like canola or vegetable oil.
- 1 teaspoon Vanilla Extract: Enhances the sweetness and adds a lovely aromatic depth.
- 2 Medium Ripe Bananas, mashed (about 1 cup): The star of the show! Use very ripe bananas (lots of brown spots) for the best flavor and natural sweetness.
- ½ cup Chopped Nuts (walnuts or pecans recommended), toasted: Adds a delightful crunch and nutty flavor. Toasting them beforehand significantly enhances their taste.
Instructions
Follow these steps carefully for pancake perfection. Remember, the key to fluffy pancakes is not to overmix!
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if using). Whisking helps to aerate the flour and distribute the leavening agents evenly, which is crucial for fluffy pancakes.
- Prepare the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, lightly beaten egg, melted butter, and vanilla extract.
- Mash the Bananas: In another small bowl, mash the ripe bananas with a fork until they are mostly smooth but still have a few small lumps for texture. Avoid pureeing them completely; some texture is desirable.
- Combine Wet and Dry (Gently!): Pour the wet ingredient mixture into the dry ingredient mixture. Stir with a spatula or wooden spoon just until combined. A few lumps are perfectly fine and actually desirable for tender pancakes. Overmixing develops gluten, which can make pancakes tough.
- Fold in Add-ins: Gently fold the mashed bananas and chopped toasted nuts into the batter. Again, be careful not to overmix. Just a few folds to incorporate them is sufficient. The batter should be thick but still pourable. If it seems too thick, you can add another tablespoon or two of buttermilk.
- Rest the Batter (Optional but Recommended): Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to start working, resulting in even fluffier pancakes.
- Preheat the Griddle/Pan: Place a large non-stick skillet, griddle, or well-seasoned cast-iron pan over medium heat. Getting the temperature right is key. If it’s too hot, the outside will burn before the inside cooks. If it’s too cool, the pancakes will be pale and potentially greasy.
- Grease the Pan: Lightly grease the hot griddle or pan with a little butter or a light coating of cooking spray. You should hear a gentle sizzle when a drop of water hits it.
- Cook the Pancakes: For each pancake, pour about ¼ cup of batter onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles start to appear on the surface and the edges look set.
- Flip with Confidence: Once the bubbles pop and the edges are matte, carefully flip the pancakes using a thin, wide spatula. Cook the other side for another 1-2 minutes, or until golden brown and cooked through.
- Keep Warm (Optional): As the pancakes are cooked, you can keep them warm in a 200°F (90°C) oven on a baking sheet lined with parchment paper while you cook the remaining batter.
- Serve and Enjoy: Serve the warm banana nut pancakes immediately with your favorite toppings.
Nutrition
- Serving Size: one normal portion
- Calories: 500
- Fat: 22g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 12g