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 treat topped with maple syrup and fresh banana slices. Perfect for a weekend brunch or a cozy morning meal.
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
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In another bowl, combine the mashed ripe bananas, eggs, milk, melted butter, vanilla extract, and brown sugar. Mix well until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Heat the Pan: Preheat a lightly greased skillet or griddle over medium heat to ensure even cooking without burning.
- Cook Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then carefully flip them over.
- Finish Cooking: Continue cooking the pancakes until they are golden brown and cooked through, about 2-3 minutes more on the second side.
- Serve: Serve the pancakes warm topped with maple syrup and fresh sliced bananas for an authentic banana bread pancake experience.
Notes
- Do not overmix the batter to avoid tough pancakes.
- Add chopped walnuts or chocolate chips for extra texture and flavor.
- Freeze leftover pancakes in a sealed container for quick breakfasts later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
