Banana Nutmeg Pancakes
Serves 8 ea. 4-inch pancakes Time Prep: 10 minutes Cooking: 5 minutes per skillet Difficulty 2/5 Ingredients 13 Steps 14
Ingredients
- 1 cup all-purpose bleached flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon nutmeg
- ¾ cup buttermilk
- ¼ cup milk
- 1 large egg
- 2 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for brushing griddle
- 2 small bananas, thinly sliced
Steps
- Heat large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix flour, sugar, salt, baking powder and baking soda in medium bowl.
- Whisk nutmeg into dry ingredients.
- Microwave buttermilk and milk in 2-cup Pyrex measuring cup 20 to 30 seconds to room temperature.
- Whisk in egg, butter and vanilla.
- Add wet ingredients to dry. Whisk until just mixed.
- Return batter to measuring cup. If necessary, stir in a teaspoon or two of water to make thick, pourable batter.
- Increase heat to medium. Brush skillet or griddle generously with oil.
- When oil starts to spider, before it smokes, pour batter about ¼ cup at a time. Work in batches to avoid overcrowding.
- Drop 5 or 6 banana slices over uncooked side of each pancake as it cooks.
- When bottoms are golden brown and tops start to bubble, 2 to 3 min, flip.
- Cook until golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
- Serve hot.
Notes from the original
- Use all-purpose bleached flour to make a tender pancake.
- If using salted butter, reduce salt to ¼ teaspoon.
- You can substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk.
- Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time.
- The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit.
- This recipe easily doubles for a crowd.
Source. Adapted from “Cookbook:Banana Nutmeg Pancakes” by Wikibooks contributors, revision of 2025-10-31, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.