How to Make Banana Pancakes
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Fluffy on the inside, crispy on the outside, and delicately flavored with bananas and vanilla — these are phenomenal banana pancakes. The recipe, believe it or not, is adapted from a Williams Sonoma children’s cookbook, which only proves how easy they are to make. I love them with a simple drizzle of maple syrup but if you want to dress them up and hint at what’s inside, top them with fresh sliced bananas and a dusting of confectioners’ sugar.
WHAT YOU’LL NEED TO MAKE BANANA PANCAKES
HOW TO MAKE BANANA PANCAKES
Begin by combining the flour, baking powder, sugar, and salt in a bowl.
Whisk well and set aside.
In a medium bowl, mash the banana until almost smooth.
Add the eggs.
Whisk with a fork to combine.
Mix in the milk and vanilla extract.
Pour the banana mixture and melted butter into the dry ingredients.
Fold the batter with a rubber spatula. It will be thick and lumpy.
Heat the vegetable oil with a pad of butter on a griddle or in a non-stick pan (the butter gives flavor and the vegetable oil prevents the butter from burning). Spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp.
Flip the pancakes and cook a few minutes more.
Top with maple syrup and fresh sliced bananas, if you like.
Banana Pancakes
By Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Servings: Makes twelve 4-inch pancakes Total Time: 20 Minutes
INGREDIENTS
FOR PANCAKES
1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
FOR COOKING
Vegetable oil
Unsalted butter
FOR SERVING
Maple syrup
Sliced bananas
Confectioners' sugar (optional)
INSTRUCTIONS
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
NUTRITION INFO
Serving size: 1 pancake (does not include maple syrup or toppings)
Calories:121
Fat:4g
Saturated fat:2g
Carbohydrates:17g
Sugar:4g
Fiber:1g
Protein:4g
Sodium:146 mg
Cholesterol:40 mg