Transform your breakfast routine with these delightful banana bread pancakes. Combining the comforting flavors of classic banana bread with the fluffy texture of pancakes, this recipe is perfect for a cozy morning treat. The natural sweetness of ripe bananas pairs beautifully with a hint of butter, creating a stack of pancakes that are both satisfying and indulgent. Whether you're serving them for a special brunch or a simple family breakfast, these pancakes are sure to become a favorite.
Most of the ingredients for this recipe are common pantry staples, but you might need to ensure you have a ripe banana on hand, as it is essential for achieving the signature banana bread flavor. If you don't typically keep baking powder or baking soda in your kitchen, these leavening agents are crucial for giving the pancakes their light and fluffy texture. A quick trip to the supermarket should easily cover any missing items.
Banana Bread Pancake Ingredients
Flour: The base of the pancake batter, providing structure and texture.
Sugar: Adds a touch of sweetness to the pancakes.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Baking soda: Works with the baking powder to enhance the rise and texture.
Salt: Balances the sweetness and enhances the overall flavor.
Egg: Binds the ingredients together and adds richness.
Milk: Provides moisture and helps create a smooth batter.
Butter: Adds richness and a buttery flavor to the pancakes.
Banana: The star ingredient, offering natural sweetness and a distinct banana flavor.
Technique Tip for This Recipe
To achieve the perfect pancake texture, ensure that you do not overmix the batter. Overmixing can lead to tough pancakes. When combining the wet ingredients with the dry ingredients, gently stir until just combined, even if there are a few lumps remaining. This will help keep the pancakes light and fluffy. Additionally, make sure your griddle or skillet is properly preheated to medium heat before pouring the batter. This ensures even cooking and a nice golden-brown color.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.
sugar - Substitute with honey: Honey provides natural sweetness and a slightly different flavor profile.
baking powder - Substitute with self-rising flour: Self-rising flour contains baking powder, so you can use it instead of both flour and baking powder.
baking soda - Substitute with additional baking powder: If you don't have baking soda, increase the baking powder slightly to help with leavening.
salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.
large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace an egg, suitable for a vegan option.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a hint of coconut flavor.
mashed banana - Substitute with applesauce: Applesauce can replace mashed banana, offering moisture and sweetness without the banana flavor.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
Allow the freshly cooked banana bread pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
Once cooled, stack the pancakes with a small piece of parchment paper between each one. This prevents them from sticking together, making it easier to grab just one or two when you're ready to enjoy them again.
For short-term storage, place the stacked pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days. This keeps them fresh and ready for a quick breakfast or snack.
For longer storage, consider freezing the pancakes. Lay them flat on a baking sheet and freeze until solid, about 1-2 hours. This initial freezing step ensures they don't clump together.
Once frozen, transfer the pancakes to a freezer-safe bag or container. Be sure to label with the date, so you know how long they've been stored. They can be kept in the freezer for up to 2 months.
When you're ready to enjoy your banana bread pancakes, reheat them directly from the refrigerator or freezer. For refrigerated pancakes, a quick zap in the microwave for 20-30 seconds should do the trick. For frozen pancakes, either microwave them for 1-2 minutes or reheat them in a toaster or toaster oven for a crispier texture.
If you prefer a more traditional reheating method, warm them in a skillet over medium heat for a few minutes on each side. This method revives their delightful texture and flavor.
Serve your reheated pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream. Enjoy the comforting taste of banana bread pancakes anytime you desire!
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the banana bread pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through and regain their delightful fluffiness.
For a quick fix, use the microwave. Place a couple of banana bread pancakes on a microwave-safe plate. Cover them with a damp paper towel to maintain moisture. Heat on medium power for about 20-30 seconds. Check if they're warm enough; if not, continue in 10-second intervals.
If you prefer a slightly crispy edge, try reheating them on the stovetop. Lightly grease a skillet with a touch of butter or oil and heat over medium-low. Place the banana bread pancakes in the skillet and cook for about 1-2 minutes on each side until they're heated through and have a nice golden finish.
For those who love gadgets, a toaster oven can be a great option. Set it to a low-medium setting and place the banana bread pancakes directly on the rack or on a piece of foil. Toast for about 3-5 minutes, keeping an eye on them to avoid over-browning.
If you have an air fryer, it's a fantastic tool for reheating. Preheat the air fryer to 320°F (160°C). Place the banana bread pancakes in a single layer in the basket. Heat for about 3-4 minutes, checking halfway to ensure they're warming evenly.
Essential Tools for This Recipe
Mixing bowl: A large bowl used to combine dry ingredients and another to mix wet ingredients before combining them together.
Whisk: A tool used to blend ingredients smoothly and incorporate air into the mixture.
Griddle: A flat cooking surface used to cook pancakes evenly, providing a consistent heat source.
Skillet: An alternative to a griddle, this frying pan can be used to cook pancakes if a griddle is not available.
Measuring cup: Used to accurately measure the volume of liquid and dry ingredients.
Measuring spoons: Used to measure smaller quantities of ingredients like sugar, baking powder, and baking soda.
Spatula: A tool used to flip the pancakes once bubbles form and the edges are set.
Fork: Used to mash the banana until smooth before folding it into the batter.
Ladle: Helpful for pouring the pancake batter onto the griddle or skillet in consistent portions.
Time-Saving Tips for This Recipe
Prepare ingredients in advance: Measure and mix all dry ingredients the night before. Store them in an airtight container to save time in the morning.
Use a blender: Blend the wet ingredients and mashed banana together for a smoother batter and quicker mixing.
Preheat the griddle: Start heating your griddle while you mix the batter to ensure it's ready when you are.
Batch cooking: Pour multiple pancakes onto the griddle at once to reduce cooking time.
Keep pancakes warm: Place cooked pancakes in a low oven to keep them warm while you finish the batch.
Banana Bread Pancake Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 Egg large
- 1 cup Milk
- 2 tablespoon Melted butter
- 1 Banana mashed
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then whisk in the milk and melted butter.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the mashed banana.
- Heat a griddle or skillet over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the griddle.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
- Serve warm with your favorite toppings.
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