Description
This Banana Bread Pancakes recipe combines the rich flavors of classic banana bread with the fluffy texture of pancakes. Perfect for a comforting breakfast or brunch, these pancakes are lightly spiced with cinnamon and made moist with ripe bananas, delivering a delicious twist on two breakfast favorites in one easy-to-make dish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup mashed bananas (about 3 ripe, medium-large bananas)
- 1 cup milk
- 2 large eggs
- 2 tablespoons oil (OR melted butter)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Combine ingredients separately: In a mixing bowl, whisk together all the dry ingredients until well combined. In a separate measuring jug or bowl, whisk the wet ingredients including mashed bananas, milk, eggs, oil (or melted butter), white vinegar, and vanilla extract thoroughly.
- Make batter: Pour the wet ingredients into the dry ingredients and gently fold the mixture just until combined. Be careful not to overmix to avoid tough pancakes; the batter will be thick and slightly lumpy.
- Bake pancakes: Preheat a griddle or non-stick skillet over medium heat and lightly grease it. Drop 3-4 tablespoons of batter per pancake onto the heated surface. Cook until bubbles form on the surface and edges start to set, then flip and cook the other side until cooked through and golden brown. Adjust heat as necessary to prevent burning.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep pancakes fluffy.
- If you prefer, substitute the oil with melted butter for a richer flavor.
- Serve warm with syrup, fresh fruit, or your favorite toppings.
