Banana Bread Pancakes recipe

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Ingredients

1 ¼ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 large ripe banana
1 large egg
⅓ cup white sugar
¼ cup milk
¼ teaspoon vanilla extract
¼ cup unsalted butter, melted
½ cup finely chopped walnuts
1 tablespoon unsalted butter, or as needed

Nutrition Info

651.7 calories
carbohydrate: 76.4 g
cholesterol: 114.5 mg
fat: 34.9 g
fiber: 3.9 g
protein: 11.9 g
saturatedFat: 14.3 g
servingSize: -
sodium: 542.3 mg
sugar: 29.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.

  2. Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.

  3. Let batter rest for 10 minutes.

  4. Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

Recipe Yield

6 pancakes

Recipe Note

If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.

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