Description
These Banana Bread Pancakes combine the comforting flavors of classic banana bread with fluffy pancakes. Made with ripe bananas, warm cinnamon, and vanilla, they’re a delicious breakfast topped with maple syrup and fresh banana slices, perfect for a cozy morning or weekend brunch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1½ cups milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 tbsp brown sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the mashed ripe bananas, large eggs, milk, melted butter, vanilla extract, and brown sugar to create a smooth wet mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently mix until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Preheat Griddle or Skillet: Heat a lightly greased skillet or griddle over medium heat to an optimal temperature for cooking pancakes.
- Cook Pancakes: Pour ¼ cup of batter per pancake onto the heated surface. Cook until bubbles appear on the surface and edges look set, then flip carefully and cook the other side until golden brown.
- Serve Warm: Plate the pancakes and serve immediately with maple syrup and sliced fresh bananas for a classic banana bread pancake experience.
Notes
- Avoid overmixing the batter to maintain light, fluffy pancakes.
- Optional: Add chopped walnuts or chocolate chips to the batter for extra texture and flavor.
- Leftover pancakes can be frozen for quick and easy breakfasts later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
