Most-Delicious Banana Pancakes (Fluffy, Caramelized Edges)

Ingredients

• 2 medium Ripe bananas (very ripe, mashed (about 1 cup))
• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Fine salt
• 0.5 teaspoon Ground cinnamon
• 2 tablespoons Granulated sugar
• 2 each Large eggs
• 1.25 cups Buttermilk
• 4 tablespoons Unsalted butter (melted and slightly browned if desired, plus more for the pan)
• 2 teaspoons Vanilla extract
• 1 teaspoon Neutral oil (for the pan (optional))
• 0.5 cup Toasted chopped walnuts (optional)
• 0.5 cup Chocolate chips (optional)
• Maple syrup (to serve)
• Sliced bananas (to serve (optional))

Instructions

1. Mash bananas in a large bowl until mostly smooth with some small lumps. Whisk in eggs, buttermilk, melted butter, and vanilla until combined.
2. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. Add dry ingredients to wet ingredients and fold gently just until no dry streaks remain. Do not overmix (a few lumps are perfect). Fold in walnuts or chocolate chips if using. Let batter rest 5–10 minutes to thicken and get fluffier.
4. Heat a nonstick skillet or griddle over medium heat. Add a small pat of butter (and a touch of oil if you like) and swirl to coat. When the butter sizzles gently, the pan is ready.
5. Scoop about 0.33 cup batter per pancake onto the skillet. Cook until bubbles form on top and the edges look set and lightly matte, 2–3 minutes.
6. Flip and cook 1–2 minutes more until golden brown and cooked through. Adjust heat as needed to avoid burning; banana batter browns quickly.
7. Serve warm with butter and maple syrup. For extra banana flavor, top with sliced banana and a pinch of cinnamon.

Nutrition per Serving