Fluffy Banana Pancakes

Fluffy Banana Pancakes
from Kitchen Treaty

Yield 12 pancakes, 5-inch pancakes

2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or almond milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly (can sub coconut oil)
2 teaspoons pure vanilla extract
2 1/2 cups all purpose-flour or white whole wheat flour
1/4 cup granulated sugar or pure maple syrup
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
2. To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
3. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix!
4. Let the batter rest about five minutes. It should form bubbles and rise just a bit.
5. Heat a non-stick griddle to 325℉ or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and cooked through.
6. Serve topped with sliced bananas, butter, and maple syrup.