Banana Stack Pancakes (Printable Version)
# What You'll Need:
→ Batter
01 -
190 grams all-purpose flour
02 -
10 grams baking powder
03 -
1.5 grams salt
04 -
180 grams ripe banana, mashed (think 2 small bananas)
05 -
28 grams unsalted butter, melted (keep extra for greasing)
06 -
1 large egg
07 -
180 millilitres buttermilk
08 -
50 grams dark brown sugar, packed tight
09 -
5 millilitres pure vanilla extract
→ To Serve
10 -
Butter, add as you wish
11 -
Maple syrup, pour to taste
12 -
Fresh banana slices, only if you feel like it
13 -
Walnuts, totally optional
14 -
Chocolate chips, just if you’re in the mood
# How to Make It:
01 -
Get your biggest mixing bowl and dump in the flour, the salt, and the baking powder. Give it all a good whisk so it’s blended.
02 -
In a second bowl, stir together the mashed banana, your melted butter, the egg, buttermilk, brown sugar, and vanilla extract. Mix till it’s nice and smooth.
03 -
Tip the wet mix into your dry stuff bowl. Grab a spatula and fold everything just until you can’t spot streaks of flour. Stop right away before it’s overmixed and gets tough.
04 -
Set a non-stick frying pan or griddle on the burner and let it warm on medium-low. Brush on some extra melted butter so nothing sticks.
05 -
Spoon roughly 80 millilitres of batter per pancake onto your preheated griddle. Spread it a bit. Wait until bubbles pop on top and the bottom’s golden, about 2 or 3 minutes—flip and cook the other side for 1 to 2 minutes more.
06 -
Slide those hot pancakes onto plates, then stack on all your favorite toppings—gooey butter, maple syrup, extra banana, walnuts, or those chocolate chips. Eat up while they're still warm.
# Additional Tips:
01 -
Scoop your flour loosely and use a knife to level it. That way your pancakes turn out right every single time.
02 -
Out of buttermilk? Just add a little lemon juice or vinegar to milk and let it sit a few minutes. Easy swap.
03 -
Stick with medium heat so your pancakes cook evenly. You won’t get soggy middles or burnt surfaces this way.