Spiced banana pancakes hit the spot first thing in the morning, and they're actually quite easy to whip up using pantry staples ingredients, buttermilk, an egg, and 2 large bananas.
In a small bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined.
Mash bananas well using a fork.
In a large bowl, whisk the egg, melted butter, vanilla, buttermilk, and banana.
Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
Heat a skillet over medium heat and spray with non-stick cooking spray.
Pour 1⁄3 cup of batter onto the skillet.
Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
Transfer pancakes to a platter when both sides are golden brown.
Notes
Choose bananas that are fully ripe or slightly overripe. They should be fully yellow or yellow with some very light brown spots. Ripe bananas will mash easily and will add sweetness and flavor to your pancakes.
Often the skillet gets hotter as you’re cooking the pancakes. I typically begin cooking the pancakes over medium but turn the heat down to medium-low after the first batch or so. Keep the heat low enough that you see the bubbles all the way across the tops of the pancakes before the bottom gets too dark.
To freeze, place the fully cooled pancakes in a large ziptop bag and freeze for up to 3 months. To reheat, pop them into the microwave in 30-second intervals.
Leftover banana pancakes can be refrigerated up to 3 days in an airtight container.
You can substitute whole milk for the buttermilk. Buttermilk adds extra moisture.