Description
Soft, naturally sweet banana pancakes served with a whipped, creamy maple butter topping for a decadent breakfast experience.
Ingredients
Scale
- 2 large overripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for maple butter)
- 1/4 cup pure maple syrup (for maple butter)
- 2 tablespoons unsalted butter (for frying)
Instructions
- In a medium bowl, beat the softened butter until creamy. Mix in the maple syrup and a pinch of salt until fluffy. Refrigerate for 10 minutes.
- Mash the bananas in a separate bowl until smooth.
- Whisk together the flour, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk the eggs, milk, vanilla extract, and mashed bananas until combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not over-mix.
- Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on top and edges are set.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve hot with a dollop of the chilled maple butter on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American