Banana Bread Pancakes Recipe

If you love banana bread and pancakes, then you’re in for a treat with this recipe! These Banana Bread Pancakes combine the best of both worlds, creating a fluffy, moist pancake with the sweet, comforting flavor of ripe bananas. Perfect for a lazy weekend brunch or a quick weekday breakfast, these pancakes are sure to become a family favorite. Whether you’re cooking for kids, a significant other, or just treating yourself, this recipe is easy to follow and delivers amazing results every time!

Why You’ll Love This Banana Bread Pancakes Recipe

• Quick and Easy: Ready in under 20 minutes, these pancakes are perfect for busy mornings.
• Deliciously Fluffy: The combination of baking powder and baking soda ensures each pancake is light and airy.
• Nutritious and Comforting: Made with an overripe banana, these pancakes are naturally sweet and packed with flavor.
• Versatile: Easily adaptable to suit your dietary needs or taste preferences.

Ingredients You’ll Need

• 1 ¼ cups all-purpose flour
• Pinch of salt
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground cinnamon
• ⅓ tsp ground nutmeg
• 1 overripe large banana – The star ingredient adds natural sweetness and moisture.
• 1 egg – Provides structure and helps the pancakes rise.
• ⅓ cup sugar – Balances the flavors, but you can adjust to taste.
• ¼ cup milk – Use any milk of choice; dairy or plant-based options work fine.
• ½ tsp vanilla extract – Adds a subtle, warm flavor.
• ¼ cup butter, melted – Adds richness and a moist texture.
• Cooking spray – To prevent sticking while cooking.

this RECIPE

How to Make the Perfect Banana Bread Pancakes

1. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg. This helps to evenly distribute the leavening agents and spices. Set the bowl aside.
2. Mix the Wet Ingredients: In a separate small bowl, mash the overripe banana using a fork until smooth. Add the egg, sugar, and vanilla extract, and whisk until well combined. Make sure the banana is thoroughly mashed to ensure a smooth pancake batter.
3. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter, as this can lead to tough pancakes. Let the batter rest for 5-10 minutes; this allows the flour to fully hydrate, resulting in fluffier pancakes.
4. Cook the Pancakes: Heat a skillet or griddle over medium-low heat and lightly coat with cooking spray. Pour 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges appear slightly dry, about 2-3 minutes. Flip carefully with a spatula and cook the other side until golden brown, about 1-2 minutes.
5. Serve Hot: Serve the pancakes hot, straight from the skillet. They’re perfect on their own, but you can also top them with fresh fruit, honey, or a dollop of Greek yogurt.

Tips for the Best Banana Bread Pancakes

• Don’t Overmix: Stir the batter until just combined; overmixing can make the pancakes tough.
• Use a Ripe Banana: The riper the banana, the sweeter and more flavorful the pancakes will be.
• Cook on Medium-Low Heat: This ensures the pancakes cook evenly without burning.
• Let the Batter Rest: Allowing the batter to rest for a few minutes before cooking will make the pancakes fluffier.

Serving and Presentation Ideas

• Top with Fresh Fruit: Bananas, berries, or sliced apples add color and freshness.
• Drizzle with Syrup: Maple syrup or honey enhances the natural sweetness.
• Add a Dollop of Whipped Cream: For a decadent touch, add some whipped cream or Greek yogurt.
• Sprinkle with Nuts: Chopped walnuts or pecans give a nice crunch.

Recipe Variations and Add-ins

• Chocolate Chips: Add a handful of chocolate chips to the batter for a sweet surprise in every bite.
• Nuts: Fold in chopped walnuts or pecans for extra texture.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use plant-based milk (like almond or oat milk) and coconut oil instead of butter.

Kitchen Equipment Needed

• Mixing bowls (one medium, one small)
• Whisk
• Fork (for mashing banana)
• Spatula
• Measuring cups and spoons
• Skillet or griddle
• Cooking spray

How to Store and Reheat Leftovers

• Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Freeze: For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag once frozen. They’ll keep for up to 2 months.
• Reheat: To reheat, warm in a toaster or microwave. For crispy edges, reheat in a skillet over medium heat.

Banana Bread Pancakes FAQ

• Can I Make These Pancakes Ahead of Time?
  Yes! You can prepare the batter and refrigerate it overnight. In the morning, give it a gentle stir before cooking.
• How Can I Make My Pancakes Fluffier?
  Ensure the baking powder and baking soda are fresh, do not overmix the batter, and let it rest before cooking.
• Can I Use a Different Type of Flour?
  Yes, whole wheat flour can be used for a healthier option, but the pancakes may be denser.
• What Can I Use Instead of an Egg?
  You can substitute the egg with a flaxseed or chia seed egg (1 tbsp ground seeds + 3 tbsp water).

Conclusion

These Banana Bread Pancakes are a delightful twist on a classic breakfast, bringing together the comforting flavors of banana bread in a light and fluffy pancake. Perfect for any occasion, they’re easy to make and sure to please everyone at the table. Give them a try this weekend and enjoy a new breakfast favorite!

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