Banana bread pancakes

Ingredients

• 2 large ripe bananas (about 14 ounces; 400 g total)
  

• 1 tbsp dark brown sugar (1/2 ounce; 14 g)

• 1 large egg

• 1 tsp vanilla extract

• 5 3/4 ounces all-purpose flour (160 g; 1 1/4 cup)
  

• 3/4 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp Diamond Crystal kosher salt; for table salt, use half as much by volume

• 1 1/2 ounces unsalted butter (42 g; 3 tablespoons), plus more for cooking

• 1/4 teaspoon ground cinnamon

• 1/2 cup (120 ml) buttermilk (see notes) 

• 2 ounces toasted walnuts (57 g; 1/2 cup), coarsely chopped (optional)

• Maple syrup, for serving

   

  Directions

  In a large bowl, mash bananas with dark brown sugar, egg, and vanilla extract until mostly smooth; set aside.

  In a small saucepan or skillet, melt butter over medium heat. Cook, stirring often, until butter solids turn golden brown and smell nutty, 4 to 6 minutes. Remove saucepan from heat and whisk in cinnamon. Let cool slightly, about 5 minutes.

  In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt; set aside.

  Pour butter over banana mixture and whisk to combine. Add buttermilk and whisk to incorporate. Add flour mixture, whisking until just combined. Using a flexible spatula, fold in walnuts, if using. 

  Place a wire rack inside a rimmed baking sheet; set aside.

  Heat a large electric nonstick griddle to medium heat (350°F/175°C) or large nonstick, cast iron, or carbon steel skillet or stove-top griddle over medium heat. Melt 1/2 tablespoon butter and, using a 1/3 cup scoop or measuring cup, scoop batter onto griddle or skillet to form 3-inch pancakes spaced 1/2- to 1-inch apart, working in batches if necessary. Cook until bubbles start to appear on top of batter and bottoms are golden brown, 2 to 4 minutes, adjusting heat as needed to prevent over-browning. Carefully flip pancakes and cook until bottoms are lightly golden and pancakes are cooked through, 2 to 4 minutes. Transfer to prepared wire rack. Repeat with remaining batter. Serve warm with maple syrup. 

  Notes

  Buttermilk can be substituted with a mixture of milk and vinegar. In a measuring cup, stir 1/2 cup whole milk with 1 teaspoon white vinegar or apple cider vinegar to combine. Let sit 5 minutes and proceed with recipe. 

  The recipe can be doubled. 

   

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