Instructions

• Preheat an electric griddle to 350°F. If using a skillet or nonstick frying pan, heat it over medium and finish preheating once the batter is ready.
• In a large bowl whisk together 1 ½ cups (186 g) all-purpose flour, 3 tablespoons (38 g) granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.
• In a separate large measuring cup or bowl whisk together 1 ¼ cups (296 ml) buttermilk, 2 tablespoons (30 ml) vegetable oil or melted butter, 2 large eggs, 1 medium banana (mashed, about ⅓ cup), and 1 teaspoon vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and whisk gently just until combined. The batter should be somewhat thick and a few small lumps are fine—do not overmix.
• Lightly oil or spray the preheated griddle or pan with nonstick cooking spray.
• Use a 1/4-cup scoop or ladle (or the size you prefer) to drop batter onto the griddle, leaving space between pancakes. The batter is thick; if needed, spread each mound slightly with the back of the ladle or a spatula to form rounds.
• If you want banana pieces on top, place 3–4 thin slices of the second medium banana on each pancake immediately after pouring the batter.
• Cook pancakes until bubbles form across the surface and the edges look set and the bottoms are golden brown, about 2–3 minutes depending on your heat. Flip and cook the second side until golden and the pancakes are cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning.
• Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
• To make the coconut maple syrup: put 1 cup maple syrup in a microwave-safe measuring cup or bowl and heat until hot and just bubbling (about 45–75 seconds, depending on your microwave), or warm gently on the stovetop until hot. Stir in ¼ teaspoon coconut extract.
• Serve pancakes topped with marshmallow whipped cream or plain whipped cream (optional), a drizzle of the coconut maple syrup, and a sprinkling of chopped macadamia nuts, pecans, almonds, or toasted coconut (optional).
• To store: let pancakes cool, place them between layers of paper towel, and refrigerate for up to 3 days or freeze for up to 1 month.