Description
Light and airy banana pancakes served with a decadent, whipped compound maple butter for a rich, restaurant-style breakfast.
Ingredients
Scale
- 2 large overripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 3/4 cup milk
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/4 cup pure maple syrup
- Pinch of salt for the butter
Instructions
- Beat softened butter, maple syrup, and a pinch of salt with a hand mixer until pale and fluffy. Set aside.
- Mash bananas in a medium bowl until smooth.
- Whisk in eggs, milk, melted butter, and vanilla extract until combined.
- In a separate bowl, whisk flour, baking powder, salt, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not over-mix.
- Heat a non-stick skillet over medium heat and grease lightly with butter.
- Pour 1/4 cup of batter per pancake. Cook until bubbles form on top and edges are set.
- Flip and cook for another 2 minutes until golden brown.
- Serve immediately with a dollop of the whipped maple butter on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American