Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g)
  • 2 Tbsp Granulated Sugar (25 g)
  • 1 ½ tsp Baking Powder (7.5 g)
  • 1 tsp Baking Soda (5 g)
  • ½ tsp Fine Sea Salt (3 g)
  • 2 medium Ripe Bananas, mashed (approx. 200 g)
  • 2 large Eggs
  • 1 ½ cups Buttermilk (Full-fat, 360 ml)
  • 4 Tbsp Unsalted Butter, melted and slightly cooled (57 g)
  • 1 tsp Vanilla Extract (5 ml)
  • Unsalted Butter or Neutral Oil for greasing the pan

Instructions:

  1. Combine Dry Ingredients: Sift (recommended, but optional) or vigorously whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Ensure the leavening agents are evenly distributed.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, and vanilla extract until just combined. Stir in the well-mashed banana until incorporated.
  3. Add Fat: Drizzle the slightly cooled melted butter into the wet mixture, whisking gently.
  4. Marry the Mixtures: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together only until just combined. Crucial Step: A few lumps of flour should remain; do not overmix, as this develops gluten and results in tough pancakes.
  5. Rest the Batter: Let the batter stand at room temperature for 10 minutes. This allows the flour to hydrate fully and the baking powder/soda to begin activating, resulting in maximum fluffiness.
  6. Preheat Griddle: Heat your griddle or non-stick pan over medium-low heat. The pan should be hot enough to sizzle water, but not so hot that the fat immediately smokes. This is key for even browning.
  7. Grease Lightly: Brush the cooking surface with a small amount of butter or oil.
  8. Portion and Cook: Scoop about ¼ cup of batter per pancake onto the hot griddle, leaving room between them.
  9. Monitor Vitals: Cook for 2–3 minutes per side. Wait until you see bubbles forming on the surface and the edges setting (they will appear dull, not wet) before flipping.
  10. Flip: Use a wide spatula to flip the pancake. Cook for another 1–2 minutes until deep golden brown and cooked through.
  11. Keep Warm: Transfer cooked pancakes to a wire rack or a plate placed inside a low-temperature oven (around 80°C/175°F) while you finish the rest of the batch.