One Bowl Buttermilk Banana Cinnamon Pancakes

Even on vacation, I like to cook. I don’t like to wash dishes, but I like to cook. Cooking on vacation means easy meals and easy clean up. One Bowl Buttermilk Banana Cinnamon Pancakes fit the bill for an easy and hardy breakfast for summer vacation.

These pancakes are reminiscent of banana bread. Toss in your favorite nuts and they will really scream banana bread. Plus, nuts add protein which will make the pancakes even hardier.

I will admit that my packing for vacation includes things that might seem a tad bit unusual.  If we’re driving, I have more freedom to pack lots of kitchen related stuff. We recently traveled by car to the Boston South Shore and rented a beach cottage for three weeks. I packed items I couldn’t do without for three weeks and things I knew I couldn’t find in New England grocery stores: my 12-inch Lodge cast iron skillet,   Duke’s mayonnaise, White Lily flour, and Luzianne tea.

Also, I bring spices, seasonings, and extracts. All that stuff costs so much money. So, when I’m preparing for a trip, I grab a big canvas bag, open my spice cabinet, and start throwing things in. I figure it’s better to have it and not need it then need it and not have it.

Let’s face it, most of us will buy a bunch of bananas on vacation thinking we can eat those and reduce our Cheetos consumption.  Well, Cheetos usually win and we’re left with over ripe bananas. You should make pancakes with ’em!

My grandson, Jackson,  is a pancake man from way back. His love of pancakes rivals that of his uncle’s (my son).  I’m proud to say these pancakes received the Jackson seal of approval. I made him an extra batch to store in the freezer at home.

We enjoyed the location of the cottage on Humarock Beach.  It sat between the South River and the ocean and only 15 minutes from my daughter and her family.  The kitchen was missing a few things, namely mixing bowls. My daughter gave me two enamel dish pans she picked up for me.  They became an essential part of the cottage kitchen.  I used one for a mixing bowl for my pancake batter.

I survived the tough conditions of our New England vacation. Everyday, I had to wrestle with the stress of deciding  if I wanted to go to the river or the ocean or go for a walk or a bike ride.

It was awful.

Occasionally, I had to wash dishes.

That was brutal!

Everyday, I was grateful to be alive and loved every minute of the time we spent with our kids and grandkids.

Y’all come see us!

One Bowl Buttermilk Banana Cinnamon Pancakes 

yield: approx. 24 pancakes

Pancakes are meant to be easy and quick.  Mix all the ingredients in one bowl for easy clean up. Cook pancakes in a well-seasoned cast iron skillet. If a skillet isn’t available, use a griddle.  Serve warm with butter and syrup.

2 ripe bananas

1/4 cup unsalted butter, melted

2 cups buttermilk

2 eggs

1 tablespoon vanilla extract

3 cups self-rising flour

1/4 cup brown sugar

2 teaspoons ground cinnamon

Place peeled bananas in a large mixing bowl.  Mash with a fork.

Add melted butter, buttermilk, eggs and vanilla.  Whisk together well.

Add remaining dry ingredients and whisk until all white streaks of flour have disappeared.  If a few lumps remain, that’s okay.

Heat a well seasoned, 12 inch cast iron  skillet to medium low.  Add approximately 2 teaspoons cooking oil.  Test for the correct heat with a few drops off water.  They should bounce and sizzle.

Add 1/4 cup batter to hot skillet.  In a 12 inch skillet, there’s room for three pancakes at the time.

Cook on one side for 2 to 3 minutes or until bubbles  start to form on the top.  Flip over and cook for an additional minute or two until the pancake is done. Remove.

Repeat with remaining batter.

Serve warm with butter and syrup.

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4.60 from 5 votes

One Bowl Buttermilk Banana Cinnamon Pancakes

Author: Jackie Garvin

Ingredients

• yield: approx. 24 pancakes
• Pancakes are meant to be easy and quick. Mix all the ingredients in one bowl for easy clean up. Cook pancakes in a well-seasoned cast iron skillet. If a skillet isn't available use a griddle. Serve warm with butter and syrup.
• 2 ripe bananas
• 1/4 cup unsalted butter melted
• 2 cups buttermilk
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups self-rising
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon

Instructions

• Place peeled bananas in a large mixing bowl.  Mash with a fork.
• Add melted butter, buttermilk, eggs and vanilla.  Whisk together well.
• Add remaining dry ingredients and whisk until all white streaks of flour have disappeared.  If a few lumps remain, that's okay.
• Heat a well seasoned, 12 inch cast iron  skillet to medium low.  Add approximately 2 teaspoons cooking oil.  Test for the correct heat with a few drops off water.  They should bounce and sizzle.
• Add 1/4 cup batter to hot skillet.  In a 12 inch skillet, there's room for three pancakes at the time.
• Cook on one side for 2 to 3 minutes or until bubbles  start to form on the top.  Flip over and cook for an additional minute or two until the pancake is done. Remove.
• Repeat with remaining batter.
• Serve warm with butter and syrup.

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