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.
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.