Light Fluffy Banana Pancakes Recipes

LIGHT FLUFFY BANANA PANCAKES

Steps:

• In a medium-sized bowl whisk together the bananas, melted butter, egg, buttermilk & vanilla until well combined. Set aside.
• In a separate large bowl, whisk the flour, cinnamon, baking powder salt & brown sugar.
• Fold the wet ingredients into the dry ingredients using a large wooden spoon or rubber spatula until just combined.
• Turn on a griddle to 350F degrees or heat a large frying pan to medium heat. Lightly grease with butter or non-stick cooking spray.
• Pour about 1/4 cup of batter onto the griddle or pan for each pancake. Cook for about 2-4 minutes until small bubbles begin to form on the uncooked side, then flip the pancakes and continue cooking for about 2-3 minutes until both sides are golden brown.
• Coat griddle/frying pan with butter or non-stick cooking spray between each pancake batch.
• Serve immediately either plain, with maple syrup, fresh fruit or your favorite pancake toppings.

FLUFFY BANANA PANCAKES

Steps:

• Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
• To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
• Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
• Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Serve topped with sliced bananas, butter, and maple syrup.

LIGHT & FLUFFY BANANA PANCAKES

Steps:

• Combine both flours, baking powder, baking soda and salt; set aside.
• In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
• Add to dry ingredients, stirring just until moistened.
• Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
• Heat over medium heat.
• For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
• Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
• Turn over and cook other side until lightly browned.
• Serve immediately.
• Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.

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.

FLUFFY BANANA PANCAKES

Steps:

• In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
• In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
• Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
• Serve with sliced bananas and/or warm maple syrup.