![To make delicious banana bread pancakes, you need some key ingredients. Here’s what you’ll need: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 ripe banana, mashed - 1/4 cup brown sugar - 1 egg - 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar) - 2 tablespoons melted butter - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 cup walnuts, chopped (optional) These ingredients create a fluffy pancake that tastes just like banana bread. The ripe banana adds a sweet flavor, while the brown sugar gives it depth. The buttermilk makes the pancakes tender and light. You can also add walnuts for a nice crunch. If you want to make these pancakes even more special, consider using a little vanilla extract. It adds a lovely aroma. Ground cinnamon gives the pancakes warmth and spice. I recommend using ripe bananas. They are sweeter and easier to mash. If you don’t have buttermilk, you can make a quick substitute. Just mix milk with vinegar and let it sit for a few minutes. For the full recipe, check out the instructions to create these tasty pancakes. Each ingredient plays an important role in creating a breakfast treat you won’t forget! Start by mixing the dry items. In a large bowl, combine: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Whisk these together until they blend. Sifting flour is key for light pancakes. When you sift, it removes lumps and adds air. This helps your pancakes rise better and stay fluffy. Next, it’s time for the wet mix. In another bowl, mash: - 1 ripe banana Then, add: - 1/4 cup brown sugar - 1 egg Mix these until smooth. Now, pour in: - 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar) - 2 tablespoons melted butter - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon Stir all these ingredients together. The banana adds sweetness and moisture. Buttermilk gives a nice tang, which balances the flavors. Now, combine both mixtures. Pour the wet mix into the dry mix. Fold gently until combined. It’s okay if some lumps stay. Overmixing can make your pancakes tough. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form. Flip the pancakes and cook for another 1-2 minutes until they turn golden brown. Keep the cooked pancakes warm in a low oven. Serve them with maple syrup and extra banana slices or walnuts. Enjoy your delicious banana bread pancakes! For the full recipe, check the previous section. To make the best banana bread pancakes, avoid overmixing the batter. When you mix too much, the pancakes can become tough. You want some lumps in the batter. This keeps the pancakes light and fluffy. The cooking temperature is also key. Preheat your skillet to medium heat. If it's too hot, your pancakes can burn. If it's too cool, they won’t cook through. Look for bubbles on the surface before flipping. This shows they are ready. For toppings, maple syrup is a classic choice. You can also add fresh banana slices or chopped walnuts on top. A dollop of whipped cream makes it extra special. To present the dish, stack the pancakes high on a plate. Drizzle syrup over the stack and add a sprinkle of cinnamon. You can even garnish with mint leaves for a fresh touch. Running out of batter can happen if you pour too much at once. Use 1/4 cup of batter for each pancake. This helps you keep track of how many you make. Burning pancakes is a common issue too. Keep an eye on the heat. If they start to smoke, lower the temperature. Also, use a timer to help you avoid overcooking. For the full recipe, check out the [Full Recipe]. {{image_2}} You can make banana bread pancakes even better with some fun additions. Try adding chocolate chips. They melt and give a sweet taste. You can also mix in nuts like pecans or hazelnuts for crunch. Get creative with spices. Nutmeg and allspice add warmth. Just a pinch can change the whole flavor. Experiment to find your perfect mix. If you need gluten-free pancakes, swap all-purpose flour for a gluten-free blend. Look for one that works well for baking. For a dairy-free option, use almond milk or coconut milk. You can also use a plant-based yogurt instead of buttermilk. Always check labels to avoid any dairy. You can easily change the serving size of these pancakes. If you want more, just double the recipe. If you need less, halve the ingredients. For meal prep, cook a big batch on the weekend. Stack and store them in the fridge. They are great for quick breakfasts. You can reheat them in a toaster or microwave. It saves time and keeps breakfast fun! For the full recipe, check the section above. Store leftover pancakes in the fridge or freezer. If you refrigerate them, place them in an airtight container. This keeps them fresh for about three days. For longer storage, freeze the pancakes. Lay them flat in a single layer on a baking sheet. Once frozen, stack them in a freezer bag. This method prevents them from sticking together. To reheat pancakes, use different methods to keep their texture. The microwave is fast but can make them soggy. Place pancakes on a microwave-safe plate and heat for about 20-30 seconds. For a crispier pancake, use a toaster or skillet. Heat them on medium-low for a few minutes until warm. This method helps maintain their delicious texture. Banana bread pancakes last about three days in the fridge. In the freezer, they can last for up to three months. Check for signs of spoilage before eating. If they smell off or have a dry texture, it’s best to toss them. Always trust your senses for food safety. You want to enjoy every bite of your tasty pancakes! For the full recipe, refer to the beginning of this article. Yes, you can use whole wheat flour. It adds more fiber and nutrients. However, it can make pancakes denser. If you want fluffier pancakes, mix half whole wheat and half all-purpose flour. This gives a nice balance. You can make a simple buttermilk substitute. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will sour the milk and work well in your pancakes. To make these pancakes vegan, swap the egg with 1/4 cup of applesauce. For buttermilk, use almond milk mixed with vinegar. You can also replace melted butter with coconut oil or a vegan butter substitute. These swaps keep the flavors yummy! For the full recipe, check out the [Full Recipe]. Banana bread pancakes are fun and easy to make. You start with simple ingredients, like ripe bananas and some flour. Then, follow easy steps to mix and cook. Use tips to make them perfect, like watching the temperature. Experiment with flavors and store extras well. Remember, you can adjust for diets too! With all these ideas, you can enjoy delicious pancakes anytime. Happy cooking!](https://lisadishes.com/wp-content/uploads/2025/05/7a92dc45-9087-4778-9909-95fd917d5c5c-250x250.webp)
Banana Bread Pancakes
Elevate your breakfast with these delicious banana bread pancakes! Packed with the rich flavor of ripe bananas and a hint of cinnamon, these fluffy pancakes are perfect for any morning. Easy to make with simple ingredients, they are sure to please the whole family. Drizzle with maple syrup and add extra toppings for a delightful twist. Click through to explore this quick recipe and start your day with a tasty treat!