Banana Pancakes

by Karin Calloway

The flavor of banana bread has become a favorite, and now you can enjoy the taste in everything from breakfast cereal to granola bars. These delicious Banana Pancakes can add another banana bread-flavored treat to your repertoire.

At my home, these pancakes often are served as "breakfast for dinner," but they also make a divine addition to a weekend breakfast or brunch. Creaming ripe bananas with sugar before adding the remaining batter ingredients is the secret to these delicious pancakes. And, real maple syrup with a dash of ground cinnamon makes the perfect topping.

  • 1 ripe banana
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup milk
  • 2 tablespoons vegetable oil or melted butter, plus additional oil for the griddle
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans or walnuts, optional
  • Butter, Maple Syrup or confectioners sugar, for serving
Preheat oven to 200 degrees F. Cream the banana and sugar in the bowl of an electric stand mixer or with a wooden spoon or electric hand mixer in a medium bowl. Add the egg, milk, 2 tablespoons oil or melted butter and vanilla and beat until combined. Add baking powder, salt and flour and mix until just combined. Fold in pecans or walnuts, if desired.

Heat a range-top griddle or cast aluminum portable griddle at medium. Coat griddle lightly with about 1 teaspoon oil. When griddle is hot, pour 1/4 cup of batter onto the griddle for each pancake. Cook until top surface is covered with bubbles and bottom is lightly browned. Flip pancakes and cook until the second side is browned. Place pancakes on an oven-safe plate or baking sheet and keep warm in the preheated and continue making pancakes until all batter is used.

Makes 10 to 12 pancakes.

Banana Pancakes

Related Recipe Categories
Breakfast and Brunch