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Banana Pancakes
Use up those browned bananas with this decadent but easy weekend breakfast.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
10
pancakes
Ingredients
1x
2x
3x
1 1/2
cup
white whole wheat flour
(can be substituted by all-purpose or whole wheat)
1
tbs
brown sugar
2
tsp
baking powder
1/2
tsp
salt
2
overripe bananas
2
eggs
1
cup
milk
3
tbs
butter, melted and cooled
1
tbs
honey
1
tsp
vanilla
Instructions
Whisk together flour, sugar, baking powder, and salt. Set aside.
In a separate bowl, whisk the eggs.
In a another bowl, mash the bananas with a fork.
Add the egg, milk, butter, honey, and vanilla to the mashed bananas. Stir to combine.
Add the wet mix to the dry mix and stir until combined. The batter will stay a little lumpy because of unmashed banana pieces.
Heat pan to medium and grease with butter or vegetable oil.
Once hot, drop in 1/4 cup of batter at a time. Fit pancakes about 2 inches apart to avoid crowding the pan.
Cook until the underside has lightly browned, and a few holes from on the top of the pancake, about 2 minutes.
Flip and cook until the bottom is golden brown, 1-2 minutes.
Transfer to a serving plate to eat while still warm.
Notes
Try with a teaspoon of cinnamon and nutmeg, or a pinch of allspice. Leftovers freeze well and reheat nicely in the microwave or toaster.