I was obsessed with breakfast/brunch food over break because I don't usually have time to eat a big breakfast everyday. I made these pancakes at least three times within the last two weeks because they're that good and easy-- plus sleeping in and pancakes is the way I like to start a lazy day.
Shoutout to the New York Times for the recipe, I altered it a little by adding the banana and walnuts because I had them on hand, but these are just as good plain.
Here's the original recipe for The New York Times "Perfect Buttermilk Pancakes"
2 cups all-purpose flour
3 tablespoons sugar
1 ¼ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
2 ½ cups buttermilk
1 large ripe banana (mashed with a fork)
½ cup chapped walnuts
2 large eggs
1 teaspoon vanilla extract
1¼ teaspoon pumpkin pie spice blend (this has cinnamon, clove, ginger and nutmeg in one)
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan- I used coconut oil for the ones in the picture.