These banana bread pancakes are fluffy, sweet and just a little bit crispy on the edges, mainly they are all the things a very good pancake should be. Best of all? They are only produced with staple substances you likely already have in your pantry. Whip up a batch for breakfast, or supper.
When it will come to pancakes I was a company believer that very simple was finest. I would get buttermilk pancakes or simple pancakes and be so happy with them I in no way believed about generating everything else. That was right until I found myself with some bananas about to go bad and not a ton of substances on hand. Perfectly, it’s possible I could make some banana pancakes?
And oh my. It was the finest decision I could ever make! These pancakes are not only banana pancakes (nevertheless we do really like banana pancakes and banana crepes). No, not at all. They taste like a banana bread but formed like a fluffy pancake.
See extra exciting pancake recipes for breakfast or brunch
How to make banana bread pancakes
The secret to generating the finest banana bread pancakes is using ripe bananas. You definitely want to get the types that are just about to go bad because people are the sweetest types. You can also use your ripe bananas to make this banana blueberry smoothie.
Nonetheless if your bananas are not as ripe you can thoroughly cheat the procedure.
Here’s the detail:
If you sautee your bananas with a little little bit of butter or oil and a brown sugar sprinkle (or pour some maple syrup or hover) then your bananas caramelize and become instantaneously sweet.
Which is the trick I always use when I want to make the most tasty banana bread pancakes. Honestly it’s also the similar trick I use when I want to make any sort of banana bread or when I want to whip up a batch of these banana zucchini cookies.
Connected Reading: 10 exciting pancake syrup recipes
How to stop banana pancakes from currently being mushy?
Some folks never definitely like banana bread pancakes because they come across them to be mushy. Nonetheless they are not supposed to be like that! They should be light and ethereal and super fluffy.
If you want your banana pancakes to be light and ethereal make confident you are introducing just the right sum of bananas and that your griddle is set to medium warmth.
If you are cooking them with significant warmth there are very good possibilities they will cook super rapidly on the outside the house but continue being uncooked (aka: mushy) inside of.
Banana Bread Pancakes
These banana bread pancakes are fluffy, sweet and justa little bit crispy on the edges, mainly they are all the things a very good pancake should be. Best of all? They are only produced with staple substances you likely already have in your pantry.
- 1 Banana
- 1 Tbsp butter
- 1 Tbsp brown sugar or maple syrup
- ½ Cup flour
- ¼ Cup milk
- 1 Egg
- 1 Tsp baking powder
- 1 Tsp vanilla extract
- 1 Tsp cinnamon
- Pinch of nutmeg
Soften the butter in a saucepan about medium warmth. Increase the sliced banana and cook for 3 minutes for each facet. Sprinkle the brown sugar and cook for 2 extra minutes.
Transfer to a bowl and with the help of a form mush it. Increase the milk and mix right until included. Increase baking powder, vanilla extract, cinnamon and nutmeg. Bit by bit incorporate the flour and mix right until just scarcely included, you should have some lumps still left.
Warmth a griddle to medium warmth and grease it with a little bit of butter. Pour around ¼ Cup of the batter and cook for 2 minutes or right until small bubbles look on leading. Flip and cook for 1 extra minute.
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