Pancake Supper Recipe
featuring banana pancakes with maple syrup
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Ingredients
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Dry ingredients
Wet ingredients
Toppings & serving
Method
Dry ingredients
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 2 tsp baking powder, and 1/2 tsp kosher salt until evenly combined.
Wet ingredients
- 2
Prepare bananas
Peel and mash ripe bananas until smooth with a few small chunks remaining (measure about 1 cup mashed).
- 3
Mix wet ingredients
In a separate bowl, whisk together 1 cup buttermilk, 3 tbs whole milk, 1 large egg, 3 tbs melted unsalted butter (cooled slightly), and 1 tsp vanilla extract. Stir in the mashed bananas until fully incorporated.
- 4
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; a few small lumps are fine. Do not overmix. If batter seems very thick, add up to 1-2 tbs additional milk to reach a pourable but thick batter.
- 5
Rest batter
Let the batter rest for 5 minutes while you heat the pan; this lets the baking powder activate and the banana flavor meld.
Cooking & serving
- 6
- 7
Cook pancakes
For each pancake, spoon about 1/4 cup batter onto the hot griddle, spacing pancakes 2–3 inches apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning. Repeat with remaining batter, adding a little butter to the pan between batches if desired.
- 8
Keep warm
If making multiple batches, place cooked pancakes on a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while finishing the rest.
- 9
Serve
Stack pancakes and top with a pat of unsalted butter (optional), sliced bananas, toasted nuts if using, and drizzle with pure maple syrup (about 3–4 tbsp per serving or to taste). Serve immediately.