Ingredients
Scale
- For the Pancake Batter:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk (or substitute with milk + 1 tsp vinegar)
- 1 large egg
- 2 tbsp melted butter (plus extra for greasing the pan)
- 1 tsp vanilla extract
- 1 medium ripe banana (mashed)
- For Serving:
- Maple syrup
- Nutella or chocolate hazelnut spread
- Whipped cream
- Fresh fruit (e.g., sliced strawberries or blueberries)
- Greek yogurt or honey yogurt dip
Instructions
- Preparing the Pancake Batter: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, egg, melted butter, vanilla extract, and mashed banana. Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix). Let the batter rest for 5 minutes.
- Cooking the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour small amounts of batter onto the skillet to form rectangular shapes (about 3–4 inches long). Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown. Repeat with remaining batter, keeping cooked pancakes warm in a low oven.
- Cutting into Dippers: Once the pancakes are cooked, use a knife or pizza cutter to slice them into strips about 1-inch wide. Arrange the strips on a serving plate.
- Serving with Dips: Serve the pancake dippers alongside small bowls of your favorite dipping sauces, such as maple syrup, Nutella, whipped cream, or yogurt dip. Add fresh fruit for a colorful touch.
Notes
- For a gluten-free option, use gluten-free flour blends.
- Vegan alternative: Use plant-based milk, flax eggs, and dairy-free butter.
- Storage tip: Freeze leftover pancake dippers in an airtight container for up to 1 month. Reheat in the toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (1/4th of the recipe)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg