Every Fall I look forward to fresh, homemade banana bread. It is one of my absolute favorites! Unfortunately, I don’t have time to make it as often as I would like to eat it. With three kids and an exchange student, school schedules, and extra-curricular activities, finding an hour to bake banana bread is slim to none. Ok, maybe I just have a hard time remembering to actually bake it.
One day I thought that since my family loves pancakes, why not make banana bread pancakes? I know, it seemed simple enough to me too. So that’s exactly what I did!
Banana Pancakes Recipe
Since I can whip up fluffy pancakes fast, this is a great recipe for our weekly breakfast night. If you are a pancake lover too, you might want to check out my Cinnamon Roll Pancakes, my Chocolate Chip Pancake Recipe, my strawberry pancake syrup, or blueberry pancakes syrup; they are all in our regular rotation as well.
In the South, bananas have a short shelf life -even though they are usually gone in my house before they can turn to mush. So I buy an extra bunch of bananas ahead of time so they can actually turn and become super sweet before making pancakes.
These pancakes will be a tasty addition to your breakfast recipes this time of the year. The warmth of the pancakes and the sweetness of the bananas mixed with the nutty walnuts, all drizzled with warm maple syrup are one of my favorite Fall flavors.
Bonus, I can leave out the walnuts for those who can’t eat them, or won’t eat them, and just sprinkle as many as I want on top of my own. Somewhat like a build-your-own. 🙂
What would be your ultimate pancakes to try?
Banana Bread Pancakes
What’s better than a fresh slice of banana bread right out of the oven? Hot banana bread pancakes off the griddle of course!
- Yield: 4
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tablespoons butter, melted
- 2 very ripe bananas
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
- Maple syrup
- Chopped Walnuts
- In a large bowl, sift together the flour, baking powder, and sugar. Make a well in the middle and set aside.
- In a blender, combine milk, egg, melted butter, bananas, cinnamon, nutmeg, and vanilla. Blend on medium to high speed until the mixture is smooth.
- Pour blended wet ingredients into the flour mixture and combine, until there are no clumps.
- Heat a griddle or large pan medium high heat. Pour 2 tablespoons of batter for each pancake, making sure you spread the batter thin onto the griddle or pan. Wait until bubbles form to flip. Brown on the other until finished, and serve with maple syrup and chopped walnuts.