Banana Bread Pancakes
User Reviews
5
Banana Bread Pancakes
Description
Banana Bread Pancakes blend the comforting flavors of banana bread into classic pancakes by mixing mashed very ripe bananas with flour, baking powder, sugars, and vanilla. The batter gently folds in chopped pecans, contributing texture and nutty notes. Cooking on a medium-heat skillet ensures pancakes develop a lightly crisp exterior while maintaining a soft and moist interior from the bananas. The recipe allows optional additions like semi-sweet chocolate chips for extra richness. The result is a cake-like pancake with familiar banana sweetness and a tender crumb.
The method involves preparing dry and wet ingredients separately before combining to avoid overmixing, preserving tenderness with some batter lumps. The pancakes cook until edges look dry, signaling readiness to flip. Serving them with syrup and chopped nuts enhances sweetness and crunch, suitable for a satisfying breakfast or brunch treat.
Adding chocolate chips is optional for those who prefer a more indulgent version. These pancakes offer a twist on typical pancakes by integrating the flavors of banana bread with a batter suitable for griddle cooking.
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons butter melted
- ½ teaspoon vanilla
- 2 medium banana mashed, very ripe
- ⅓ cup pecans or walnuts
- syrup optional
- semi-sweet chocolate chips optional
Instructions
- Preheat a skillet, pan, or griddle to medium heat (about 275 degrees).
- In a medium bowl whisk together flour, sugar, brown sugar, baking powder, and salt.
- In another bowl mix together egg, milk, butter, vanilla, and mashed bananas. Add dry ingredients to wet ingredients and mix until just combined (do not overmix, a few lumps are okay!). Gently stir in nuts.
- Lightly grease your preheated skillet. Pour 1/4 cup batter onto the skillet. Cook 1-2 minutes until edges begin to look "dry". Flip with spatula, then cook another 1-2 minutes. Repeat with remaining batter. Serve with syrup and chopped nuts as desired.
Notes
- Incorporate semi-sweet chocolate chips for added chocolate flavor, if desired.
- Use very ripe bananas for sweeter, more aromatic pancakes.
- Do not overmix the batter; keeping some lumps results in a tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 409mg | 17% |
| Potassium | 390mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 217mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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