Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Set a griddle or non-stick pan over medium heat until hot.Fold the batter gently with a rubber spatula until just blended do not over-mix. Pour the banana mixture and the melted butter into the flour mixture. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. In a small bowl, mash the banana with a fork until almost smooth.In a medium bowl, whisk together the flour, sugar, baking powder and salt.Top with maple syrup and fresh sliced bananas, if you like. Spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp.įlip the pancakes and cook a few minutes more. 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). Pour the banana mixture and melted butter into the dry ingredients.įold the batter with a rubber spatula.

In a medium bowl, mash the banana until almost smooth. What you’ll need To Make Banana Pancakesīegin by combining the flour, baking powder, sugar, and salt in a bowl. 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. The recipe, believe it or not, is adapted from a Williams Sonoma children’s cookbook, which only proves how easy they are to make. Photo by Alexandra Grablewski (Chronicle Books, 2018)įluffy on the inside, crispy on the outside, and delicately flavored with bananas and vanilla - these are phenomenal banana pancakes.

Pancakes from scratch recipe