Banana Bread Pancakes

There’s something magical about starting your day with a plate of Banana Bread Pancakes. I remember the first time I made them; it was a rainy Saturday morning, and the scent of ripe bananas filled the kitchen. It turned out to be the perfect antidote to the dreary weather outside. As I flipped each pancake, I could hardly wait to dig in. The combination of fluffy pancakes with the sweet, warm flavor of banana is simply irresistible. Over the years, these Banana Bread Pancakes have become a staple in our household, often requested by family and friends alike. High in flavor and low in fuss, they make breakfast feel like a special occasion, even on the busiest of mornings.

Each bite of these pancakes is like a hug on a plate. They’re a delightful way to use up overripe bananas, transforming them into a dish that’s not only satisfying but also nutritious. With just the right amount of sweetness and a hint of cinnamon, these pancakes are versatile enough for any breakfast table. Whether you choose to top them with syrup, nuts, or fresh fruit, they never disappoint. There’s something about the cozy combination of flavors that lifts your spirits and fuels your day. Join me in making these delightful pancakes, and let’s indulge in the comfort they bring!

Banana Bread Pancakes Shopping List

When it comes to crafting the perfect Banana Bread Pancakes, the ingredients play a crucial role in elevating the dish. Each component is carefully selected to create a harmonious blend of flavors and textures. The key players in this recipe are ripe bananas, which add natural sweetness and moisture, and whole-wheat flour for a nutritious boost. Using fresh, simple ingredients ensures that these pancakes not only taste fantastic but also contribute to a wholesome breakfast. Let’s take a look at what you’ll need!

• 3 ripe bananas – The star of the show! Make sure they are well-ripened for optimal sweetness.
• 2 large eggs – These help bind the ingredients together and add richness.
• 1½ cups low-fat milk – This provides moisture for the pancakes.
• 2 cups whole-wheat flour – A healthier alternative to white flour that adds texture and fiber.
• ¼ cup light brown sugar – For that subtle sweetness that complements the bananas.
• 2 teaspoons ground cinnamon – This spice adds warmth and depth of flavor.
• 2 teaspoons aluminum-free baking powder – To help the pancakes rise and become fluffy.
• 1 teaspoon sea salt – A pinch to enhance all the flavors.
• 1 cup walnuts, chopped – Adds a delightful crunch and nutty flavor.
• Nonstick cooking spray – Essential for preventing sticking when cooking the pancakes.

Cooking Instructions for Banana Bread Pancakes

Making Banana Bread Pancakes is a fun and straightforward process that fills your kitchen with delightful aromas. These pancakes come together quickly, making them perfect for any day of the week. I love how easy it is to mix everything in one bowl and then watch them transform into fluffy stacks of deliciousness. Let’s dive into the steps!

1. In a large mixing bowl, combine the mashed bananas and eggs until well mixed. Make sure to mash the bananas thoroughly; you want them to blend seamlessly into the batter. The consistency should be smooth, with no large lumps remaining.
2. Pour in the low-fat milk and continue to mix until all the ingredients are fully incorporated. It’s important to keep mixing until there are no dry patches left in the mixture. The batter should be creamy and fully combined.
3. Set this bowl aside for now. In a separate medium bowl, sift together the whole-wheat flour, brown sugar, cinnamon, baking powder, and sea salt. Sifting helps to aerate the flour, which will make for lighter pancakes.
4. Gradually add the flour mixture to the banana mixture, stirring gently until the batter is just combined. Be careful not to overmix! You want to preserve the fluffy texture. A few lumps are perfectly acceptable.
5. Gently fold in the chopped walnuts. This adds a lovely crunch and nutty flavor to your pancakes. Make sure they are evenly distributed throughout the batter.
6. Preheat a nonstick skillet over medium heat and coat it with nonstick cooking spray. The skillet needs to be hot for the pancakes to cook evenly. Sprinkle a drop of water on the skillet; if it sizzles, you’re ready to start cooking!
7. Pour about ¼ cup of batter into the pan for each pancake. Keep an eye on the pancakes as they cook, and try not to overcrowd the pan.
8. Cook for about 2 to 3 minutes. You’ll know it’s time to flip when bubbles start forming on the top and the edges appear set. Gently lift the edges with a spatula to check for doneness.
9. Flip the pancakes and cook for an additional 2 minutes. They should be golden brown on both sides. If you’re making a large batch, keep the finished pancakes warm in a low oven while you finish cooking the rest.
10. Serve the pancakes warm, with any desired toppings and garnishes. Whether it’s syrup, fresh fruit, or a sprinkle of more walnuts, enjoy every delicious bite!

Substitutions and Tips

Every kitchen adventure comes with its own set of challenges and creativity! Here are some tips to help you make the best Banana Bread Pancakes possible:

• Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to three days.
• Freezing: Freeze cooked pancakes between layers of parchment paper for up to two months. Simply reheat them in the toaster or microwave.
• Pairing: These pancakes pair beautifully with a side of fresh berries or a dollop of Greek yogurt for added protein.
• Adjusting Sweetness: If you prefer sweeter pancakes, feel free to add more brown sugar or a drizzle of honey on top.
• Add-ins: Consider adding some shredded coconut or a sprinkle of nutmeg to the batter for an extra flavor twist.

Serving This Banana Bread Pancakes

When it comes to serving Banana Bread Pancakes, there are endless options to make your breakfast special:

• Brunch Parties: These pancakes are fantastic for hosting a brunch. Serve them alongside fresh fruit salads and coffee.
• Weekend Treat: Surprise your family on a weekend morning by serving these pancakes as a delightful breakfast treat.
• Holiday Mornings: They’re perfect for holiday breakfasts, providing a cozy and comforting option for everyone to enjoy.
• Flavor Combinations: Serve with maple syrup, honey, or a sprinkle of powdered sugar on top for a touch of sweetness.
• Storage Tips: If you have leftovers, stack them with parchment paper in between to keep them from sticking together.
• Seasonal Pairings: In the fall, try serving these pancakes with warm apple compote or cinnamon apples for an autumn twist.

FAQ

Conclusion

These Banana Bread Pancakes are truly a delightful twist on a breakfast classic. They combine the comforting flavors of banana bread with the fluffy goodness of pancakes, creating a dish that is sure to please everyone. I encourage you to try making them for your next breakfast or brunch; they’re quick, simple, and oh-so-satisfying. You won’t regret indulging in these delicious pancakes that are perfect for any occasion!

Banana Bread Pancakes

The ultimate comfort food, Banana Bread Pancakes offer a deliciously sweet and fluffy breakfast experience. Made with wholesome ingredients like ripe bananas and whole-wheat flour, these pancakes are perfect for a cozy morning. You'll crave this easy recipe that transforms your breakfast table into a delightful feast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 3 ripe bananas Ripe Bananas
• 2 large eggs Large Eggs
• 1.5 cups Low-Fat Milk
• 2 cups Whole-Wheat Flour
• 0.25 cups Light Brown Sugar
• 2 teaspoons Ground Cinnamon
• 2 teaspoons Aluminum-Free Baking Powder
• 1 teaspoon Sea Salt
• 1 cup Walnuts, Chopped
• 1 spray Nonstick Cooking Spray

Equipment

• Skillet
• Frying pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. In a large mixing bowl, combine the mashed bananas and eggs until well mixed. Make sure to mash the bananas thoroughly; you want them to blend seamlessly into the batter. The consistency should be smooth, with no large lumps remaining.
2. Pour in the low-fat milk and continue to mix until all the ingredients are fully incorporated. It’s important to keep mixing until there are no dry patches left in the mixture. The batter should be creamy and fully combined.
3. Set this bowl aside for now. In a separate medium bowl, sift together the whole-wheat flour, brown sugar, cinnamon, baking powder, and sea salt. Sifting helps to aerate the flour, which will make for lighter pancakes.
4. Gradually add the flour mixture to the banana mixture, stirring gently until the batter is just combined. Be careful not to overmix! You want to preserve the fluffy texture. A few lumps are perfectly acceptable.
5. Gently fold in the chopped walnuts. This adds a lovely crunch and nutty flavor to your pancakes. Make sure they are evenly distributed throughout the batter.
6. Preheat a nonstick skillet over medium heat and coat it with nonstick cooking spray. The skillet needs to be hot for the pancakes to cook evenly. Sprinkle a drop of water on the skillet; if it sizzles, you’re ready to start cooking!
7. Pour about ¼ cup of batter into the pan for each pancake. Keep an eye on the pancakes as they cook, and try not to overcrowd the pan.
8. Cook for about 2 to 3 minutes. You’ll know it’s time to flip when bubbles start forming on the top and the edges appear set. Gently lift the edges with a spatula to check for doneness.
9. Flip the pancakes and cook for an additional 2 minutes. They should be golden brown on both sides. If you’re making a large batch, keep the finished pancakes warm in a low oven while you finish cooking the rest.
10. Serve the pancakes warm, with any desired toppings and garnishes. Whether it’s syrup, fresh fruit, or a sprinkle of more walnuts, enjoy every delicious bite!

Notes

If you have leftovers, stack them with parchment paper in between to keep them from sticking together.

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