Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar as a substitute)
- 2 large eggs
- 3 tbsp unsalted butter, melted (plus extra for cooking)
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
- Honey, for drizzling
Instructions
- Prepare the Batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined. - Combine:
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. The batter should be lumpy; do not overmix. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Scoop about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown. - Serve:
Stack the pancakes on a plate. Top with banana slices and drizzle generously with honey. Add extra butter or whipped cream if desired.
Tips:
- For even fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Use ripe bananas for the best flavor.
- You can also sprinkle some cinnamon or crushed nuts for added texture and taste.
Enjoy a delightful breakfast with these fluffy pancakes!