Go Back
Banana Bread Pancakes

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
Cook Time 20 minutes
Total Time 30 minutes
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.