Instructions

• In a large bowl, whisk together 1 1/4 cups all-purpose flour, 2 tbsp sugar, 3 tsp baking powder, and 1/4 tsp salt until evenly combined. Set aside.
• In a separate bowl, combine 1 large beaten egg, 1/2 cup milk, 1/2 cup buttermilk, 2 tbsp melted butter (cooled), 2 medium mashed bananas, and 1 tsp vanilla extract. Stir until the wet ingredients are evenly mixed; do not overmix.
• Pour the wet mixture into the dry ingredients. Fold gently with a spatula or spoon until the dry ingredients are just incorporated and the batter is still slightly lumpy. Stop mixing as soon as you no longer see dry flour.
• Let the batter rest for at least 3 minutes without stirring to allow it to slightly bubble and develop air pockets. While the batter rests, heat a non-stick griddle or frying pan over medium heat until hot (a drop of water should sizzle).
• Lightly grease the hot pan with a small amount of the melted butter from the ingredients, or use the pan as-is if sufficiently non-stick.
• Scoop about 1/4 cup batter per pancake onto the hot pan, leaving space between pancakes. Cook until the pancakes begin to puff, bubbles form on the surface, and the edges look set, about 2–3 minutes.
• Flip each pancake and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed to prevent burning.
• Transfer cooked pancakes to a plate and serve immediately.