Buttermilk Banana Pancakes

There are a few things that Eugene loves more than anything else. There's me (naturally) and Hudson (sometimes), and then there are the edible things.

Things like pancakes and pie and pannacotta.

(Am realizing now that his favorite edible things all seem to start with a "p.")

Pancakes are first on that list because they're definitely one of his favorites, but I admit that I don't really make them that often. When it comes to breakfast, I'm definitely more of a savory girl, and since there are only two of us here (Hudson can't eat pancakes), it's rare that I go to the trouble of making them.

But a few ripe bananas and a little weekend motivation produced these pretty little hotcakes. Fluffy, but not too thick, they're perfect for layering with butter and syrup.

This batter comes together quickly and produces pancakes that are slightly sweet with tons of banana flavor.  Perfect for your next weekend breakfast.

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Loved this recipe? Here are a few other banana recipes you might like:

• Vegan Chocolate Banana Bread
• Banana Bread Cookies
• Classic Banana Bread

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Thanks so much for reading!

Buttermilk Banana Pancakes
Serves 4

Ingredients

2 1/2 cups all purpose flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium bananas)
2 cups buttermilk, room temperature
4 tablespoons butter, melted + more (unmelted) for frying and serving
1 tablespoon vanilla extract
Maple syrup, for serving

Directions
Whisk together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, banana, buttermilk, melted butter, and vanilla. Pour the egg mixture into the flour mixture and stir gently, just until combined.

Heat a heavy bottom skillet or griddle (such as a cast-iron) over medium heat. Test the heat by splashing with a few droplets of water…they should dance and then evaporate. Melt 1 tablespoon of butter and swirl pan to coat evenly. Drop pancake batter by 1/4 to 1/3 cup, depending on desired size pancakes. Let cook 2-3 minutes, or until bubbles appear on the batter. Flip and cook for an additional 1-2 minutes. Repeat with rest of batter.

Serve immediately topped with additional butter and maple syrup.