I’ve got weekend plans… well, plans for the bananas sitting at the top of your fruit bowl. We’re not going to let them languish like we usually do for banana bread or those Almond Flour Banana Bread Cookies we love so much. No… these bananas have a perfectly-ripe breakfast calling: banana pancakes! Not just any banana pancakes – we’re dredging sliced bananas in pancake batter and cooking like little coins. Tiny banana stuffed pancakes? Little banana fritter. Yes exactly, that’s the weekend vibe.
Here’s What You’ll Need To Make These Mini Banana Pancakes:
• all-purpose flour
• baking soda and baking powder
• ground cinnamon and salt
• brown sugar
• melted butter (I used unsalted but if you have salted butter on hand, just reduce the kosher salt by half.)
• an egg for binding
• vanilla extract
• whole milk (though any fat milk or milk alternative will work just fine!)
• a ripe but still firm banana sliced into 1/2-inch circles
• cinnamon sugar and a few fresh berries for topping
Making pancake batter is easy like Sunday morning!
Whisk together the dry ingredients. In a medium bowl you’ll combine the all-purpose flour, baking powder, baking soda, sugar, salt, and cinnamon.
Whisk together the wet ingredients. That means whisking together the egg, melted butter, milk, and vanilla extract. If the melted butter seizes a bit in the cold milk, not to worry, it’ll all smooth out in the end.
Whisk the wet ingredients into the dry, whisking the batter through any stubborn lumps, into a smooth, thick, put pourable pancake batter.
Allow the batter to rest for 10 minutes while you slice the bananas and heat a nonstick skillet.
When you come back to the batter, you’ll notice that the flour has thickened the batter to perfection.
Using a fork or two, dip and submerge each banana slice in the thickened pancake batter. Shake any egregious pancake batter off each banana slice as you shimmy it into the hot skillet.
Banana slices will cook for 2 to 3 minutes on each side and turn into the sweetest banana pancake coins.
Repeat with as many banana slices as you have, re-greasing the skillet after every batch if necessary. You’ll get in the groove and soon, banana pancakes will be flying out of the pan.
I mean… yea, the weekend vibe is basically kid pancakes toped with sliced strawberries and cinnamon sugar. With a drizzle of melted butter, you’ll want to eat them by the literal bowlful.
Happy weekend, friends!
PrintBattered Banana Pancakes
Sliced bananas cooked to golden in pancake batter making a perfectly playful weekend breakfast.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: Serves 4 1x
- Category: breakfast
Ingredients
- 1 1/2 cups (185 grams) all-purpose flour
- 1 tablespoon brown sugar
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup whole milk (actually any fat or any milk alternative works just fine)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 firm bananas, sliced 1/2-inch thick
- Nonstick cooking spray
- Cinnamon sugar, maple syrup, or powdered sugar for topping
- Blueberries or sliced strawberries are also nice
Instructions
- In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Set aside.
- In a large liquid measuring cup whisk together milk, melted butter, egg, and vanilla.
- Stir the wet ingredients into the dry and allow to rest for 10 minutes.
- Heat a nonstick skillet over medium heat and spray with nonstick cooking spray. Submerge banana slices in pancake batter and use a fork to lift out. Gently shake a bit of the excess batter off the banana slice and transfer directly to the hot skillet. Continue with as many banana slices that will fit in the pan without overcrowding. Allow bananas to cook for 2-3 minutes on each side.
- Transfer to a plate and keep warm in a 250 degree oven until ready to serve. Serve with cinnamon sugar, maple syrup, or powdered sugar to top.
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 13
- Sodium: 400
- Fat: 12.5g
- Saturated Fat: 7.1g
- Carbohydrates: 56.5g
- Fiber: 3g
- Protein: 9.1g
- Cholesterol: 76mg
Keywords: breakfast, brunch, pancakes, joy the baker, banana, banana pancakes
Kathy K
Total disaster. I didn’t read the comments before starting the recipe. I used baking powder as listed in the recipe. Is it supposed to be baking soda? Obviously I’m an amateur baker so had no clue one way or the other. The batter was sticky and gummy and didn’t adhere to the bananas at all. I had to press it on to the bananas and even then it would barely stick. Banana coins didn’t cook evenly as the batter was not able to be spread around each slice. Some looked cooked but then had raw batter in places. Very sad this didn’t work out.
★
Sylvia
Would multi grain pancake mix work if I cut back on the liquid a little?
joythebaker
Yes I believe so!
TheLastLupine
The batter came out very thick, so I added extra milk. Ended up using 2 cups of 2%. All other ingredients the same. Also makes a ton of batter, luckily I had 6 bananas to use & it worked out perfectly. Great recipe, especially for something a little extra special than just banana pancakes. 10/10 will make again!
Spelling P
I caught a few spelling and grammar mistakes in your post. Here’s one: “Using a fork or two, dip and submerge each pancake slice in the thickened pancake batter.” That first “pancake” should read “banana.” Thanks for fixing this and for coming up with a tasty recipe.
joythebaker
Thank you so much!
Carol
Excited to make. I see you mention baking soda, but the recipe only calls for baking powder. Is this correct?
Cheers!
joythebaker
My mistake! Just baking soda is correct!
Renee
Made them but with oat flour. What a yummy Saturday breakfast. Thanks for another great recipe! ??
Sabrina
great idea, banana fritter pancakes, yay, and a perfect weekend breakfast treat, thank you!
Neith
Brilliant idea!
Lauren
Do these freeze well? Or can they be made in advance for a brunch? Love this recipe but don’t want to be in the kitchen flipping while people are over. Would rather be socializing and Mimosa-lizing ;-)
joythebaker
I don’t think these freeze well but I bet you could make them ahead and keep them warm in the oven so they’re ready when folks come over and it’s time to mimosa!
Laura G Hagan
Wow, thank you for thinking of this and sharing it! This sounds absolutely delicious, and not difficult at all to make. I think I’ll be trying this this weekend, for sure!
Gail
Sounds yummy & kid friendly for grands coming soon.
Wondering if the leftover batter can be used for regular pancakes? Too thick? Add liquid & use?
joythebaker
Oh the leftover batter is definitely pancake ready!
Ramona Puckett
Oh my goodness! This looks so delicious! And I just happened to have All the ingredients! Yay!!! Thank you for pancakes and bananas!!!