Update and Redux: J – I’m usually just so-so about pancakes. Typically, they’re a bit heavy and too sweet. But, not this recipe! Fluffiest pancakes ever is a perfect description. Pillowy cakes with ripe bananas and a not-too-sweet syrup. Yum!
C – These are the fluffiest pancakes I have ever made.
I love fluffy pancakes! I had forgotten just how much. Unfortunately, my husband loves the thin ones. So, I have been making thin ones for a while. Actually, a lot of people love thin pancakes. I have been making thin pancakes for them, too. I forgot what I was missing.
These pancakes were more like little cakes. Just the way I like them. I was in pancake heaven with every bite. Moist and a bit sweet from the bananas. They are a great treat to start a day or a weekend.
I love that I didn’t have to beat any egg whites and gently fold them in to get fluffy pancakes. I just added a bit more baking powder than usual to get them fluffy. What a cool trick.
Let the batter sit for a few minutes to activate the baking powder. Then, start making the pancakes!
So simple. I wish I knew this technique a few weeks ago when I was making pancakes for a crowd of 15. It would have been a lot faster and more filling than those thin ones I had to make. I made about 60 thin ones, instead of 30 thick and fluffy ones.
This will be my new go-to pancake recipe for a crowd.
|Banana Buttermilk Pancakes|
- 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.
From now, on when I’m in the mood for really soft and fluffy pancakes, I will be making this wonderfully delicious recipe.
My husband will just have to endure them … once in a while.