Banana Buttermilk Pancakes

★★☆☆☆

Prep: 10 mins Cook: 10 mins Serves: 4

Ingredients

2 cups all-purpose flour
2 tablespoons brown sugar (light or dark)
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1¼ cups buttermilk
1 cup mashed banana (from 2 to 3 very ripe bananas)
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
Additional butter for cooking
Maple syrup for serving (optional)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, banana, eggs and melted butter until smooth.
2. Add the wet ingredients to the dry ingredients. Use the whisk to fold the batter together, but stop before the mixture is smooth and fully combined. The batter should be lumpy. Set the batter aside to rest.
3. Heat a medium nonstick skillet over medium heat. Add about 1 tablespoon of butter and let it melt and start to bubble. Working in batches, drop about a scant ¼ cup per pancake in the heated pan. Let cook until the edges are set and bubbles start to appear in the center, about 2 minutes. Flip and cook until the pancakes are set throughout, another 1 to 2 minutes. Transfer to a wire rack. Wipe out the pan if the butter starts to burn, then repeat, cooking off the remaining batter and adding butter between batches as needed.
4. Serve pancakes warm, with butter and maple syrup, if desired.

For the fluffiest results, mix the batter minimally - fold just until streaks of flour disappear but lumps remain. Keep cooked pancakes warm on a wire rack in a 200°F oven while cooking the remaining batter. The key to success is not overmixing the batter and using very ripe bananas for maximum flavor and natural sweetness.