Battered Banana Pancakes

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, this banana pancake recipe is the weekend vibe.

Here’s What You’ll Need To Make These Mini Banana Pancakes:

•  all-purpose flour though you can use a gluten-free flour blend if you prefer

•  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.)

•   large eggs for binding

•  vanilla extract

•  whole milk (though any fat milk or a dairy-free 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 this banana pancake recipe is easy like Sunday morning! The batter comes together in a flash.

Whisk together the dry ingredients.  In a medium bowl or large bowl you’ll combine the all-purpose flour, baking powder, 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 ripe 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 or griddle.

Banana slices will cook for 2 to 3 minutes on each side and flip into the sweetest banana pancake coins. I cooked over medium-low heat. They’ll be golden brown on both sides after flipping.

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.

Keep the cooked pancakes in a warm oven on a baking sheet if you’d like to serve them all at once.

I mean… yea, the weekend vibe is basically kid pancakes topped with sliced strawberries and cinnamon sugar or maple syrup. With a drizzle of melted butter and maybe a smear of peanut butter, you’ll want to eat them by the literal bowlful. Theses are also delicious with bacon – but what isn’t?

You won’t need any other banana pancake recipes imho.  Let me know how you enjoy this banana pancake recipe by rating the recipe below. I hope it brings a bit of joy to your weekend!

Happy weekend, friends!

Battered Banana Pancakes

★★★★★ 5 from 1 reviews

• Author: Joy the Baker
• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Total Time: 26 minutes
• Yield: Serves 4
• Category: breakfast

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Description

Sliced bananas cooked to golden in pancake batter making a perfectly playful weekend breakfast. 

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Set aside.
2. In a large liquid measuring cup whisk together milk, melted butter, egg, and vanilla.
3. Stir the wet ingredients into the dry and allow to rest for 10 minutes.
4. 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.
5. 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.

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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