Baby Banana-Cardamom Pancakes
Makes 2 ½ dozen baby pancakes
3 tbsp unsalted butter, plus more for griddle
1 ½ cups all-purpose flour
1 ½ tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp ground cardamom
1 overripe banana, mashed
¾ cup buttermilk
½ cup 2% milk
1 egg
confectioner’s sugar, maple syrup, and salted butter for serving
- Preheat oven to 250 degrees Fahrenheit.
- Melt 3 tbsp butter and set aside to cool.
- Whisk together flour, sugar, baking powder, baking soda, salt, and cardamom in a large bowl.
- In a separate bowl, whisk together banana, buttermilk, milk, and egg.
- Whisk the banana-milk mixture into the dry ingredients in thirds, alternating with half the melted, cooled butter (i.e., add banana mixture, then butter, then banana, then butter, then banana, whisking the whole time to incorporate).
- Stir until just combined (batter will be lumpy).
- Use a regular spoon to dollop batter onto a hot, buttered griddle* set at medium heat.
- Cook the pancake for 1 ½ – 2 ½ minutes on the first side (until the bottom is golden brown and the top has begun to bubble), then flip and cook the other side for another 1-2 minutes.
- When the pancakes have finished cooking, transfer them to a baking sheet and keep warm in preheated oven.
- Continue making pancakes in this manner until batter is gone. Serve warm with confectioner’s sugar, maple syrup, and/or salted butter. To store, keep in an airtight container and refrigerate for up to 3 days.
*A saucepan will work as well, but it may take longer to make the whole recipe.
I love pancakes!!!
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Samesies! These ones are pretty tasty. 🙂
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Sounds tasty. I do a similar one with cardammon as well as nutmeg.
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Oh lovely! Nutmeg is a great addition!
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This recipe was way too good! I ate almost 7 of these little darlings and I craved more. The slight spice was a good contrast to the sweet and texture was perfect. After a long day at work this was the best surprise anyone could ask for!
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I’m glad you liked coming home to these, boo! I can’t believe how great they turned out. Thanks for helping me eat them. It’s good to know that eating 7 of them is a normal response. 😛
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These sound spectacular! I’ve had a thing for cardamom for a while now, and i try to sneak it into as many things as possible. This is a great use for an underutilized spice!
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I completely agree–it’s a great spice and it isn’t used enough! I hope you enjoy the recipe! These are pretty addictive.
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I. Love. Cardamom.
This is genius!
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Me too! I used to work at a spice store, so I’m always up for adding fun flavors to recipes. I hope you like these! I seriously can’t stop making them!
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