Monday, February 17, 2014

Fluffiest Banana Pancakes

I'll be honest...I've never been a huge pancake fan.  I always tend to like French Toast or waffles better.  I've always thought that pancakes get a bit soggy once you add the maple syrup.  But these pancakes blow all other pancakes away!

This isn't a Kitchen With Mommy original.  I found this incredible recipe online.  I've made these pancakes several times, and the recipe never fails.  These pancakes are the tastiest, fluffiest pancakes I have ever had.  And on top of everything, they freeze perfectly so you can have them whenever you want.  This recipe is quickly becoming my favorite, so I just had to share it!

banana pancakes
Fluffiest Banana Pancakes

Here's how I make the banana pancakes:

Fluffiest Banana Pancakes (serves 4-6)

2 cups of buttermilk (or 2 tablespoons of vinegar + enough milk to make 2 cups)
2 very ripe bananas, peeled and mashed
2 eggs
2 tablespoons of butter, melted
2 teaspoons of pure vanilla extract
2 1/2 cups of white whole wheat flour
1/4 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt

1. Pour the buttermilk in a large bowl.  (If using vinegar and milk, let sit for about 10 min to allow it to turn into buttermilk.)
2. Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
3. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.
4. Add the dry ingredients into the wet ingredients, and stir until just combined.
5. Let the batter sit for 5 minutes to allow the baking powder to activate (making the batter fluff up).
6. Heat a non-stick electric griddle to 325 degrees or heat a frying pan over medium heat.  Melt a little butter on the surface.  I use an ice cream scoop to scoop spoonfuls of batter onto the griddle.  Flip the pancakes when little bubbles start to appear on the pancake surface.  Cook until golden brown and cooked through.
7.  Serve with butter, maple syrup, and extra sliced bananas (if desired).

fluffy pancakes
They're so fluffy!

To freeze leftover pancakes, line a cookie sheet with foil, place the pancakes on the cookie sheet, and place in the freezer for 30 minutes to an hour.  After the pancakes are just frozen, place all of the pancakes in a gallon freezer bag and freeze for 3-6 months (if you don't eat them before then!).

freezing pancakes
freezing pancakes on a cookie sheet

freezing pancakes
frozen pancakes in a freezer bag

To reheat the pancakes, I stack 3-6 of them on a microwavable plate, cover them with a paper town, and heat on high for 30 seconds.  Then, I shuffle the pancakes in a different order and continue heating at 10 second increments until they are all equally warmed through.

Everyone in my family LOVES these pancakes, whether they are fresh or reheated.   They are a perfect weekend treat, and the leftovers from the freezer reheat nicely for a quick weekday breakfast!

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