Banana Bread Pancakes
Quick and fluffy pancakes infused with the delicious flavor of banana bread, perfect for busy mornings or cozy brunches.
Ingredients
For the pancakes
- 1 cup mashed ripe bananas (about 2–3 medium bananas) Use very ripe bananas for best flavor.
- 1 cup all-purpose flour Can substitute half with whole-wheat pastry flour for whole-grain warmth.
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar Adjust to taste; overripe bananas add sweetness.
- 1 cup milk (dairy or unsweetened plant milk) Can use Greek yogurt instead for extra tenderness.
- 1 large egg Can swap with flax egg for vegan option.
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus extra for cooking)
Optional Toppings
- to taste sliced bananas
- to taste maple syrup
- to taste chopped nuts Like walnuts or pecans for crunch.
Instructions
Preparation
- In a medium bowl, mash the ripe bananas until mostly smooth. Stir in the milk, egg, vanilla, and melted butter until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly mixed.
Cooking
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—some small lumps are fine. Avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and brush lightly with butter or oil.
- Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear and the edges look set, about 2–3 minutes.
- Flip carefully and cook the second side until golden brown, about 1–2 minutes more.
- Keep finished pancakes warm on a plate covered with foil while you finish cooking the rest.
Serving and Tips
- Serve immediately with sliced bananas, maple syrup, and toasted nuts.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To freeze, layer pancakes between parchment paper and store in a sealed freezer bag for up to 2 months.
Notes
For a spiced version, add 1/2 teaspoon cinnamon and a pinch of nutmeg. You can substitute for chocolate-banana by folding in mini chocolate chips.