These are the best pancakes I’ve had in a long, long time. I might even go so far as to say they’re the best pancakes I’ve had, ever! My family was still talking about them days later.
And really, they’re not any more work than your average pancake. Not to mention, a fantastic way to use overripe bananas.
It’s like having banana bread and pancakes for breakfast, all at the same time!
And banana bread pancakes and maple syrup are a match made in breakfast heaven.
When it comes to maple syrup, I recommend the real stuff. It’s totally worth the splurge! Plus, my Canadian husband wouldn’t have it any other way.
If you’re lucky enough to have any leftovers, these are almost as delicious on day two!Print
Banana Bread Pancakes
- 1 cup whole wheat flour
- 1 cup all-purpsoe flour
- 2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 – 1 cup milk
- 1 egg
- 2 tablespoon vegetable oil
- 2 teaspoons vanilla
- 3 large ripe bananas, mashed
- Maple syrup, for serving
- In a large bowl, combine flours, baking powder, brown sugar, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk together 2/3 cup of milk, egg, oil and vanilla. Stir into dry ingredients. Fold in mashed bananas. Add remaining milk, as needed, until batter reaches desired consistency.
- Heat a skillet or grill over medium heat. Using a generous 1/4 cup measure, add batter to pan and cook until bubbles form on top, about 2 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve warm with butter and maple syrup.
- Serving Size: 12
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Who Dished It Up First: Adapted from How Sweet It Is.