Buttermilk Banana Pancakes Recipe By Tasty Recipes

BUTTERMILK PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
• In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
• Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
• Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
• Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
• Enjoy!

BUTTERMILK BANANA PANCAKES

Steps:

• Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
• Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

FLUFFY BANANA PANCAKES

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.

3-INGREDIENT PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mash the banana with a fork.
• Add eggs and cinnamon. Mix until combined.
• Heat a nonstick skillet over medium heat. Add a spoonful of batter and cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
• Serve with maple syrup or honey.
• Enjoy!

BANANA BUTTERMILK PANCAKES

Steps:

• Preheat a griddle or frypan to med-high heat.
• In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt.
• In another bowl, whisk buttermilk, mashed banana, eggs, melted butter and orange zest (if using); add to flour mixture, stir well until evenly blended Lightly oil griddle or frypan.
• Pour approximately 1/4 cup pancake batter onto griddle, cook about 3 minutes on each side Repeat, until all batter is used up.
• Keep warm in the oven.

BANANA PECAN BUTTERMILK PANCAKES

Steps:

• In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
• Chop fine the banana and add it to the batter along with the pecans.
• Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
• Serve with Berry-Maple Syrup.
• In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.

BUTTERMILK BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a medium bowl, mash the banana and add oil, vanilla, buttermilk, egg, and sugar. Whisk until combined.
• Add the remaining ingredients and whisk until combined. Do not over mix.
• Spray a skillet or griddle and heat to medium heat.
• Pour batter in small circles.
• Cook until the top is bubbly and thick, and the edges are golden brown.
• Flip, and cook for another 1-2 minutes, or until cooked through.
• Serve.

BUTTERMILK BANANA PANCAKES (HEALTHY)

Steps:

• Substitute first 7 ingredients with 1 cup of my Reduced Fat Bisquick Mix (#350552) and set aside.
• Whisk all remaining ingredients together except banana (2 packets Splenda through vanilla extract) until frothy. (This will help make the pancakes fluffier!).
• Add homemade "Bisquick Mix" and gently stir until well-blended, but still lumpy. (Over-mixing will make flatter/denser pancakes.).
• Heat a skillet on medium-high setting for several minutes. (After you have experience with the recipe, you will be able to begin heating the skillet before preparing the pancake batter.).
• Spray skillet with cooking spray.
• Drop 1/4 to 1/3 cup of batter onto skillet for each pancake.
• When batter begins to bubble, carefully drop about 4 or 5 banana slices onto each pancake.
• Carefully flip the pancakes and cook until lightly browned (approximately 30 to 60 seconds).
• Remove from pan.
• Tip: I top these with Smucker's Sugar Free Breakfast Syrup. A great-tasting sugar free syrup that isn't runny!

BANANA BUTTERMILK PANCAKES

Steps:

• In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
• Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
• In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
• Pour in about 3 tbsp.
• of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
• Flip and cook the second side for about 1 minute or until golden.