4 to 6
5 mins
20 mins
Imagine the comforting warmth of banana bread combined with the fluffiness of pancakes… now you don’t have to choose between the two! Banana Bread Pancakes are here to elevate your breakfast game to a whole new level.
Why is this recipe absolutely irresistible?
Fluffy Meets Moist: These pancakes are impossibly fluffy on the inside, while each bite is packed with the sweet, moist, and rich flavor of banana bread. It’s like your favorite comfort food in pancake form!
Banana Flavor in Every Bite: These pancakes are bursting with ripe banana goodness, giving you that perfect hint of natural sweetness that only banana bread can deliver. It’s a banana lover’s dream come true!
Golden, Caramelized Edges: Get that perfect golden-brown crisp on the outside while keeping the inside soft and tender. The edges are just right for a delightful crunch with every bite!
Easy, Quick, and Wholesome: Whip these up in no time! Just a few simple ingredients, and you’ve got a stack of warm, fluffy pancakes that taste like banana bread without all the waiting.
Endless Topping Possibilities: Top with your favorite syrup, fresh fruit, chopped nuts, or even a dollop of whipped cream. The flavor is so rich, the toppings are the perfect finishing touch!
A Breakfast to Remember: Whether it’s a lazy Sunday morning or a special occasion, Banana Bread Pancakes will turn your breakfast into something extraordinary. Sweet, comforting, and totally satisfying—this is a recipe you’ll keep coming back to!
So, why choose between banana bread and pancakes when you can have both? Dive into the warm, comforting goodness of Banana Bread Pancakes, and let your taste buds enjoy the ultimate breakfast treat! 🍽️💛
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Ingredients
2 large ripe bananas (about 14 ounces; 400 g total)
1 tablespoon dark brown sugar (1/2 ounce; 14 g)
1 large egg
1 teaspoon vanilla extract
5 3/4 ounces all-purpose flour (160 g; 1 1/4 cup)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1 1/2 ounces unsalted butter (42 g; 3 tablespoons), plus more for cooking
1/4 teaspoon ground cinnamon
1/2 cup (120 ml) buttermilk (see notes)
2 ounces toasted walnuts (57 g; 1/2 cup), coarsely chopped (optional)
Maple syrup, for serving
Directions
- In a large bowl, mash bananas with dark brown sugar, egg, and vanilla extract until mostly smooth; set aside.
- In a small saucepan or skillet, melt butter over medium heat. Cook, stirring often, until butter solids turn golden brown and smell nutty, 4 to 6 minutes. Remove saucepan from heat and whisk in cinnamon. Let cool slightly, about 5 minutes.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt; set aside.
- Pour butter over banana mixture and whisk to combine. Add buttermilk and whisk to incorporate. Add flour mixture, whisking until just combined. Using a flexible spatula, fold in walnuts, if using.
- Place a wire rack inside a rimmed baking sheet; set aside.
- Heat a large electric nonstick griddle to medium heat (350°F/175°C) or large nonstick, cast iron, or carbon steel skillet or stovetop griddle over medium heat. Melt 1/2 tablespoon butter and, using a 1/3 cup scoop or measuring cup, scoop batter onto griddle or skillet to form 3-inch pancakes spaced 1/2- to 1-inch apart, working in batches if necessary. Cook until bubbles start to appear on top of batter and bottoms are golden brown, 2 to 4 minutes, adjusting heat as needed to prevent overbrowning. Carefully flip pancakes and cook until bottoms are lightly golden and pancakes are cooked through, 2 to 4 minutes. Transfer to prepared wire rack. Repeat with remaining batter. Serve warm with maple syrup.
