Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, extra fluffy banana pancakes. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Extra Fluffy Banana Pancakes is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Extra Fluffy Banana Pancakes is something that I have loved my entire life.
Great recipe for Extra Fluffy Banana Pancakes. We had extra bananas that didn't get eaten before starting to brown and no one in my house will eat them with brown spots. I didn't want to make banana bread again and it was breakfast time.
To begin with this particular recipe, we must prepare a few ingredients. You can cook extra fluffy banana pancakes using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Extra Fluffy Banana Pancakes:
- Get 3 large very ripe bananas
- Prepare 2 large eggs
- Make ready 2 tbs granulated sugar
- Get 1/2 tsp salt
- Take 1/4 tsp ground cinnamon
- Get 1 tsp vanilla extract
- Get 1 tbs unsalted butter - melted
- Make ready 1 cup milk
- Make ready 2 cups all-purpose flour
- Get 4 tsp baking powder
- Make ready 1/2 tsp baking soda
They're ridiculously easy and come together in no time. In a large bowl, mash the bananas with a fork or potato masher until smooth. Add the wet ingredients and stir. Next the dry ingredients and whisk until just combined.
Steps to make Extra Fluffy Banana Pancakes:
- In a large bowl mash bananas until slightly liquidy. Add eggs, sugar, salt, cinnamon, and vanilla. Whisk until thoroughly combined.
- Add melted butter and stir until just combined, then add milk and stir until well combined with all other wet ingredients.
- Add flour, baking, powder, and baking soda. Fold into wet ingredients until just combined. You want your batter to be slightly lumpy. Do not over-mix or you'll have tough pancakes.
- Let batter rest for 5-10 minutes while you heat a nonstick skillet, iron skillet, or griddle over medium-low heat. When skillet is hot add 1 tsp of butter if desired and let melt (I don't do this but some people do).
- For 6 inch pancakes: Use a 1/3 cup measuring cup to scoop batter out of bowl and pour into hot skillet. Add as many at one time that you can fit without edges touching (my skillet fits one at a time). For "silver dollar" pancakes scoop 2 tbs of batter per pancake into skillet.
- Cook pancakes on first side until bubbles just begin to come through and edges look slightly dry. Flip and cook 1 minute, or until second side is lightly browned. The trick is to cook pancakes at a low temperature so they cook all the way through without burning.
- Stack your perfect pancakes on plates and serve with your favorite toppings (I like peanut butter). Can serve 2-8 people depending on how many pancakes you want to give each person. Haha. I was able to get 8, 6 inch pancakes and 2, 4 inch pancakes out of this batch. Enjoy!
These banana pancakes are light, fluffy and loaded with plenty of banana flavor. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer! My kids constantly ask for banana pancakes on the weekends. Some of our other breakfast favorites include cream cheese danish and strawberry waffles. Fluffy on the inside, crispy on the outside, and delicately flavored with bananas and vanilla — these are phenomenal banana pancakes.
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