Banana Pancakes

Banana Pancakes

Banana Pancakes is rated 4.8 out of 5 by 13.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Eat a big stack of these pancakes for breakfast! When making the pancake batter, be sure to use a ripe banana, as it will be easy to mash.

Ingredients:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 small, very ripe banana, peeled
  • 1 cup milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • Maple syrup for serving
  • Sliced bananas for serving

Directions:

Be sure an adult is nearby to help.

Cut the butter into 3 equal pieces. Put 2 of the butter pieces in a small saucepan and set the remaining piece aside. Set the pan over medium heat and stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set it aside to cool.

In a bowl, combine the flour, sugar, baking powder and salt. Mix with a fork until well blended.

Put the banana in a small bowl. Mash with a fork until almost smooth. Add the milk, eggs and vanilla and stir with the fork until well blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber spatula until the batter is just blended. The batter should still be a little bit lumpy.

Put a griddle over medium heat until hot. To test if the griddle is hot enough, flick a drop of water onto it. It is ready if the drop dances quickly and evaporates. Put half of the remaining butter onto the griddle and spread it with a metal spatula. Drop the batter by 1/4 cupfuls onto the griddle, spacing them about 3 inches apart.

Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Carefully slide the metal spatula under each pancake and turn it over. Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.

Repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas. Makes twelve 4-inch pancakes.

Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).
Rated 5 out of 5 by from Heavenly pancakes Light, fluffy and moist with a subtle hint of banana - this is a great recipe. A nice addition to the weekend pancake repertoire.
Date published: 2015-06-21
Rated 4 out of 5 by from must use very ripe bananas Good basic recipe but very little banana flavor. Helps to add banana extract or make bananas sauteed in butter and sugar to top them with
Date published: 2015-03-01
Rated 5 out of 5 by from Definitely great for kids! This is a great recipe, very simple and delicious. Reheat great for next day. Directions could be simplified for kids, FYI, but if you've made pancakes before you can narrow that down more. Very nice and definitely do again and again with leftover bananas!
Date published: 2015-01-01
Rated 5 out of 5 by from Outstanding This is by far the best pancake recipe I have tried. The pancakes come out with a crunchy exterior and creamy interior, not the usual caky or bready consistency of other recipes. I ended up doubling the milk to get them to cook less thick. A real crowd pleaser!
Date published: 2014-05-05
Rated 5 out of 5 by from Great way to use ripe bananas These pancakes were a great way to use the bananas that were going bad and taste great. They do take a little while longer to cook on the pan than regular pancakes but they're worth it.
Date published: 2014-01-19
Rated 5 out of 5 by from Great for using ripe bananas I am a huge fan of this recipe! I was uncertain at first, since I didn't have any vanilla extract on hand, but it still turned out super moist and delicious. One thing to watch for, these pancakes brown pretty quick, so make sure the skillet is not too warm from melting the butter :) Great with maple syrup or just plain. I think adding some pecan or walnut pieces or a dash of cinnamon would help to make these more versatile and even tastier
Date published: 2013-08-04
Rated 5 out of 5 by from They're delicious ! The best bananas pancakes that I ever tried...I highly recommend this recipe !
Date published: 2013-04-07
Rated 5 out of 5 by from Excellent Breakfast Recipe Excellent recipe, easy to make. Great use for those last bananas that no one wants to eat and always end up being thrown away. These were so good with maple syrup and a little cinnamon whip cream.
Date published: 2012-12-17
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