Ingredients:

  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large (100g) ripe banana, mashed well
  • 1 cup (240ml) buttermilk
  • 1 large egg yolk
  • 2 tablespoons (30ml) melted unsalted butter, cooled slightly
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • Butter or oil for greasing the griddle/pan

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mash the banana. Add the buttermilk, egg yolk, melted butter, and vanilla extract. Whisk until well combined.
  3. In a clean, dry bowl, beat the egg whites with an electric mixer (or whisk vigorously by hand) until stiff peaks form.
  4. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold the whipped egg whites into the batter in two additions. Be careful not to deflate the egg whites.
  6. Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Small bubbles will form on the surface when it's time to flip.
  8. Serve hot and enjoy!