Banana Nutmeg Pancakes
If you are looking for a reliable pancake recipe, this Banana Nutmeg Pancakes is one to keep: 13 ingredients, 13 simple steps, ready in roughly 10 minutes. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 10 min
- Total 10 min
- Level Easy
Ingredients
- 1 cup All-purpose bleached flour
- 2 tsp Sugar
- ½ tsp Salt
- ½ tsp Baking Powder
- ¼ tsp Baking soda
- ½ tsp Ground Nutmeg
- ¾ cup Buttermilk
- ¼ cup Milk
- 1 large Egg
- 2 tbsp Unsalted Butter, melted
- 1 tsp Vanilla Extract
- Vegetable oil for brushing griddle
- 2 small Bananas, thinly sliced
Method
- Heat a 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 a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
- Whisk in egg, butter, and vanilla.
- Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil.
- 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.
- Drop 5 or 6 slices of banana over the uncooked side of each pancake as it cooks.
- When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
- Cook until pancakes are golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
Tips for the best Banana Nutmeg Pancakes
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for all-purpose bleached flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
How long does Banana Nutmeg Pancakes take to make?
About 10 minutes in total — roughly under an hour of preparation and 10 minutes of cooking.
Is this Banana Nutmeg Pancakes recipe hard to make?
It is rated hard: 13 ingredients and 13 steps. Follow the order and the tips above and it is very forgiving.
Can I make Banana Nutmeg Pancakes ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is Banana Nutmeg Pancakes vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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