Banana Bread Pancakes

Name: Banana Bread Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 3
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 large ripe banana; 1 large egg; 1/3 cup white sugar; 1/4 cup milk; 1/4 teaspoon vanilla extract; 1/4 cup unsalted butter, melted; 1/2 cup finely chopped walnuts; 1 tablespoon unsalted butter, or as needed

⏱️ Ready in 30 min 🥄 Prep 10 min 🔥 Cook 20 min 👥 3 servings 👁️ 14 views

If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.

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🔗 Recipe adapted from AllRecipes

#Bread #Pancake #Under 1 Hour #Under 30 Minutes #Breakfast

📊 At a Glance

Prep 10 min

Cook 20 min

Serves 3

Difficulty Medium

Nutrition Facts

Servings per recipe 3

Serving size 1 serving

Amount per serving

Calories 652

% Daily Value*

Total Fat 34.9g 45%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 542mg 24%

Total Carbohydrate 76.4g 28%

Dietary Fiber 3.9g 14%

Total Sugars 29.5g

Protein 11.9g 24%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk.

Reserve until needed.

Place banana in a mixing bowl and mash into a smooth paste with a potato masher.

Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes.

Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture.

Whisk until just combined.

Let batter rest for 10 minutes.

Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat.

Once the pan is hot, transfer in about 1/3 cup of the batter per pancake.

Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes.

Flip and cook until golden brown, about 3 minutes more.