Buttermilk Banana Nutmeg Pancakes

Introduction

The nutmeg goes straight into the dry ingredients, so the spice is evenly distributed instead of sitting in pockets, and the banana slices are added after the batter hits the griddle so they stay distinct. You get tender buttermilk pancakes with browned edges and soft fruit built into each one, which works well for a weekend breakfast or a make-ahead batch for a few days.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 3

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 cinnamon if you want a more familiar pancake spice profile; the flavor reads warmer and less sharp.
• Swap ½ cup of the all-purpose bleached flour for whole wheat flour for a slightly denser pancake with more grain flavor.
• Replace the 2 small bananas, thinly sliced with blueberries if you want fruit that spreads more evenly through each batch and keeps the pancakes flatter.
• Use plain kefir instead of the ¾ cup buttermilk and ¼ cup milk for similar tang; the batter may loosen slightly, so you may not need the extra water.
• Brush the griddle with melted butter instead of vegetable oil if you want more dairy flavor, but keep the heat controlled because butter browns faster.

Tips for Success

• Warm the buttermilk and milk only to room temperature; if they get hot, the egg can start to set when you whisk it in.
• Whisk the batter until just mixed. A few small lumps are fine and help keep the pancakes tender.
• Add the extra teaspoon or two of water only if the batter does not pour cleanly from the measuring cup in a thick ribbon.
• Wait until the oil starts to spider before adding batter; that tells you the cooking surface is hot enough to set the pancakes quickly.
• Keep the banana slices thin so they soften by the time the second side finishes cooking.

Storage and Reheating

Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer bag or airtight container with parchment between layers; they keep for up to 2 months.

Reheat in a toaster or toaster oven for the driest edges. You can also reheat them on a skillet over medium-low heat for 1 to 2 minutes per side, or in a 350°F oven for 8 to 10 minutes until heated through. The microwave works for 20 to 30 seconds per pancake, but the banana slices and crust soften more.

FAQ

Why does the recipe return the batter to the measuring cup before cooking?

It makes the ¼-cup pours faster and cleaner, especially when you are working in batches on a skillet or griddle.

Can you make the batter ahead of time?

You can mix the dry ingredients ahead, but combine the wet and dry right before cooking. The baking powder and baking soda start working as soon as the batter is mixed, and the batter thickens as it sits.

Can you use one large banana instead of 2 small bananas?

Yes, as long as you slice it thinly and use about the same total amount. Thick slices can keep the center of the pancake from cooking evenly.

Can you make these without buttermilk?

Yes. Replace the ¾ cup buttermilk and ¼ cup milk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, then let it sit for 5 minutes before using.