Bananas are definitely a staple fruit in my house, but they are also the only fruit that seems to always be going bad. Maybe “going bad” is the wrong expression, but none of us like to eat them once they turn too soft and brown.
Of course, brown bananas are amazing for many reason. Reason number being this pancake recipe. These pancakes are light and fluffy but also have the full flavor of the aromatic banana bread that we all know and love.
In a lot of ways, these pancakes are even better than the classic bread. First of all, there’s the instant gratification: no need to wait an hour for this to bake and no need at all to wait for it to cool (because pancakes are also hotcakes).
Finally, these are super customizable. Are you the only one at your house that likes blueberries in their pancakes? Perfect! As you pour the batter in the pan, be sure to add some of those tiny fruits in there too. Or add walnuts or chocolate chips or whatever else you are in the mood for!
If, however, you still are not convinced that these pancakes are the way to go, head over to the recipe for regular banana bread. It’s still amazing, trust me.
Banana Bread Pancakes
3 tbsp melted butter
2 tbsp brown sugar
2 cups buttermilk
1 large banana, mashed (about 1 cup)
1 tsp vanilla extract
2 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
In a large bowl, combine butter and brown sugar. Add the eggs and whip. Add the buttermilk, banana, and vanilla extract. Sift in the flour, baking powder, cinnamon, nutmeg, baking soda and salt. Mix just until combined.
Heat a skillet over medium heat. Lightly butter or oil the skillet. Place about 1/4 cup of the batter to make each pancake. Flip when the underside is golden brown and the top has small bubbles. Serve with syrup, bananas, chocolate chips, or whatever your favorite toppings are!
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