Banana Nutmeg Buttermilk Pancakes

Introduction

Nutmeg goes straight into the dry mix, and the banana slices are added after the batter hits the griddle so they cook into the surface instead of disappearing into the batter. You get pancakes with soft banana pockets and browned edges in about 25 minutes, which makes this workable for breakfast or breakfast-for-dinner.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

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 powder (use half this amount if you prefer less rich vanilla flavor)
• Vegetable oil for brushing griddle
• 2 small bananas, thinly sliced

Instructions

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. Whisk nutmeg into dry ingredients.
4. Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
5. Whisk in egg, butter, and vanilla.
6. Add wet ingredients to dry ingredients and whisk until just mixed.
7. Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
8. Increase heat to medium and generously brush skillet or griddle with oil.
9. When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
10. Drop 5 or 6 slices of banana over the uncooked side of each pancake as it cooks.
11. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
12. Cook until pancakes are golden brown on remaining side.
13. Repeat, brushing skillet or griddle with oil.
14. Serve hot.

Variations

• Replace the ½ teaspoon nutmeg with ½ teaspoon cinnamon for a more familiar spice profile and a slightly sweeter perception.
• Swap ½ cup of the all-purpose bleached flour for whole wheat flour to make the pancakes a little denser with a nuttier flavor.
• Replace the 2 small bananas, thinly sliced with blueberries added at the same point in cooking for a less sweet pancake with more burst and less softness.
• Use brown sugar instead of the 2 teaspoons sugar for a deeper flavor and slightly darker color on the griddle.
• Add chopped toasted walnuts to the batter after mixing if you want more texture and a stronger nutty finish.

Tips for Success

• Warm the buttermilk and milk only to room temperature; if they get hot, the egg can start to cook when you whisk it in.
• Stop whisking when the wet and dry ingredients are just combined. Overmixing makes the pancakes tighter and less tender.
• If the batter does not pour easily after step 6, add only a teaspoon or two of water as written so it stays thick enough to support the banana slices.
• Wait for the oil to start to spider before adding batter. If you pour too early, the pancakes spread slowly and cook pale.
• Keep the banana slices on the uncooked side until after the batter is on the griddle. Mixing them into the bowl can break them up and weigh down the batter.

Storage and Reheating

Store cooled pancakes in an airtight container in the fridge for up to 4 days. Separate layers with parchment or wax paper so the banana pieces do not stick.

Freeze in a single layer until firm, then transfer to a freezer bag or freezer-safe container with parchment between pancakes. They keep for up to 2 months.

Reheat in a 325°F oven for 8 to 10 minutes on a sheet pan, or in a toaster oven until hot through. For a quick option, microwave in 20-second bursts, but the edges will stay softer than they do with oven reheating.

FAQ

Can you make the batter ahead of time?

You can mix the dry ingredients ahead, but once the wet ingredients are combined with the dry, cook the batter promptly. The baking soda and baking powder start working right away, and the batter loses lift as it sits.

Why warm the buttermilk and milk before mixing?

Room-temperature dairy blends more smoothly with the melted butter and egg. It also helps prevent the butter from firming up into small lumps when it hits cold liquid.

Can you use very ripe bananas?

Yes, as long as they still slice cleanly. If they are overly soft, they can smear on the surface and make flipping harder.

Can you make these without buttermilk?

You can use 1 cup of buttermilk in place of the buttermilk and milk combination if needed. The batter will be slightly thicker and a little tangier, so add a small splash of water only if it looks too stiff to pour.