These Banana Bread Pancakes are great pancakes to make for a weekend breakfast.
If you love banana bread as much as I do, then you’re going to love banana bread pancakes too! The actual pancakes in this recipe are made with the addition of mashed banana, and then the whole stack is covered with caramelized bananas. Warm syrup drizzled on top makes them complete!
Pancakes Make People Happy
This recipe comes from a new cookbook: Pancakes Make People Happy by Sharon Colins, Charlotte Collins and Courtney Wade. There are over 75 recipes in the book for classic pancakes, savory pancakes, brunch pancakes, international pancakes, seasonal pancakes, dessert pancakes and some unique pancake varieties. If you like to make pancakes on the weekends, then this is a fun book to add to your cookbook shelf!
Here are some of the delicious recipes I have bookmarked to make:
- Sour Cream Pancakes
- Cranberry- Rum Pancakes with Butter Rum Syrup
- Crunchy Granola Pancakes with Blackberry Butter
- Monte Cristo Pancakes
- Cinnamon Toast Crunch Pancakes
- Mini German Apple Pancakes
- Japanese Souffle Pancakes
- Peachy Summer Dutch Baby
- Berry Ombre Pancakes
- Lemon Poppyseed Pancakes
- Maple Bar Pancakes
- Pancake Bread
- Blueberry Pancake Ice Cream
How to make Banana Bread Pancakes:
Start by making the caramelized bananas. This is easy to do! In a skillet, melt butter and add brown sugar and sliced bananas. Sauté until the bananas are browned and caramelized. Set those aside while you make the pancakes.
To make the pancakes, combine the ingredients for the pancake batter (which includes mashed ripe bananas). Scoop the batter into rounds onto a heated skillet or griddle, and cook on each side until browned.
Add the pancakes to a serving plate, and top with the caramelized bananas. Drizzle maple syrup on top, and sprinkle a few more walnuts on top too. If you are not a fan of nuts (or if you are allergic), it’s okay to leave the nuts out of the recipe.
These banana bread pancakes are a pretty amazing, “pancake house” kind of recipe. But you can make them at home! They’re right up there as a favorite, along with my cinnamon roll pancakes. I like to think of them as a special treat kind of recipe since they are pretty decadent and delicious.
You won’t want to eat an entire stack because that would be a huge indulgence (but it makes for a nice photo, doesn’t it?)
If your family is a big fan of pancakes, I suggest doubling the recipe. And here’s a good tip: be sure to use ripe bananas. The more brown spots on your banana, the sweeter and more delicious they will be in these banana bread pancakes. Enjoy!
Banana Bread Pancakes
- 2 tablespoons butter
- ¼ cup brown sugar
- 1 medium banana, sliced thinly
- 1 cup all purpose flour
- 1 tablespoon granulated white sugar
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons butter, melted
- ½ teaspoon vanilla extract
- 2 medium very ripe bananas, mashed
- ⅓ cup roughly chopped walnuts
MAKE THE BANANAS:
- Melt the butter in a pan over medium heat. Add the brown sugar and stir to combine. Add the bananas and stir to coat, cooking until browned on each side and the brown sugar has clumped (about 5 minutes total).
MAKE THE PANCAKES:
- Preheat a skillet or griddle to medium-heat.
- In a medium-bowl, whisk together the flour, sugar, brown sugar, baking powder and salt.
- In another bowl, mix together the milk, egg, butter, vanilla and mashed bananas. Add the dry ingredients to the wet ingredients and mix until just combined (don’t over-mix). Gently stir in the nuts.
- Lightly grease the preheated skillet or griddle. Scoop ¼ cup of batter onto the skillet. Cook for 1 to 2 minutes, until the edges begin to look “dry.” Flip with a spatula, cook another 2 minutes. Repeat with the remaining batter. Serve topped with the caramelized bananas. Maybe add a little maple syrup and a few more walnuts too.