- 2 cups buttermilk (or 2 Tbsp vinegar + enough whole milk to equal 2 cups)
- 2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
- 2 eggs
- 3 Tbsp unsalted butter, melted and cooled slightly
- 2 tsp pure vanilla extract
- 2½ cups all-purpose flour
- ¼ cup sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- In a large bowl, add the buttermilk. If using the vinegar plus milk option, let the mixture sit for about 10 minutes to allow the milk to turn to buttermilk.
- Whisk the mashed banana, eggs, butter and vanilla into the buttermilk.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Pour the dry ingredients over the wet. Mix just until incorporated. Do not overmix.
- Let batter rest for about 5 minutes.
- Heat a non-stick griddle to 325 degrees, or large frying pan over medium heat.
- Melt a little butter on the cooking surface, spreading it evenly, if desired. Or, do this if the griddle/pan is not non-stick.
- Using a ⅓ cup measure (or an ice cream scoop), pour measured batter onto the griddle or into the frying pan.
- Pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute).
- Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.