How do I make banana bread pancakes from scratch?

To make banana bread pancakes from scratch, start by mashing 2-3 ripe bananas in a bowl. In a separate bowl, mix 1 cup of flour, 1 tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt. In another bowl, whisk together 1 egg, ¾ cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Combine the wet and dry ingredients gently, then fold in the mashed bananas. Cook spoonfuls on a greased griddle over medium heat until bubbles form, then flip and cook another 1-2 minutes. This method delivers soft, flavorful pancakes with the taste of banana bread.

How can I make banana bread pancakes healthier?

To create healthier banana bread pancakes, use whole wheat or oat flour instead of white flour for more fiber. Replace sugar with natural sweeteners like honey or maple syrup, or omit it entirely since ripe bananas add sweetness. Use unsweetened almond milk or another plant-based milk as a lower-calorie alternative. You can also add ground flaxseed or chia seeds for extra nutrients and swap butter for coconut oil or applesauce to reduce saturated fat. These swaps maintain taste while boosting nutritional value.

Can I make banana bread pancakes without eggs?

Yes, banana bread pancakes can be made without eggs by using substitutes that bind the ingredients well. Common egg replacements include 1 mashed banana, 2 tablespoons of applesauce, or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let sit 5 minutes). These provide moisture and structure while keeping the pancakes fluffy. Adjust the wet ingredients if the batter feels too thick. This makes the recipe suitable for vegans and those with egg allergies.

How should I store leftover banana bread pancakes?

Store leftover banana bread pancakes in an airtight container in the refrigerator for up to 3 days. To keep them from drying out, place a paper towel between layers. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat refrigerated pancakes in a toaster or microwave until warm; frozen pancakes can be toasted directly from the freezer. This helps maintain their soft texture and flavor.

What toppings pair well with banana bread pancakes?

Banana bread pancakes pair well with a variety of toppings that complement their sweet, nutty flavor. Popular choices include maple syrup, honey, or a dollop of yogurt for tanginess. Fresh fruits like blueberries, strawberries, or sliced bananas enhance freshness. Nut butters (peanut, almond) add creaminess and protein, while chopped nuts or granola provide crunch. For a dessert-style option, a light dusting of cinnamon or a drizzle of melted chocolate can be delicious. Choose toppings that balance taste and texture.

Banana Bread Pancakes Recipe For Moist Flavorful Breakfasts

Name: Banana Bread Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 ripe bananas; 2 large eggs; 1 1/2 cups whole milk; 2 cups all-purpose flour; 1/4 cup packed brown sugar; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup chopped walnuts (toasting optional); Ghee, butter, or coconut oil for cooking (amount as needed)

Ingredients

Scale

3 ripe bananas

2 large eggs

1 1/2 cups whole milk

2 cups all-purpose flour

1/4 cup packed brown sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 cup chopped walnuts (toasting optional)

Ghee, butter, or coconut oil for cooking (amount as needed)

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Instructions

1-At Home: Combine 2 cups all-purpose flour, 1/4 cup packed brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and 1 teaspoon salt in a sealable container for easy transport.

2-At Campsite: Mash 2 of the 3 ripe bananas in a bowl until smooth, then beat in 2 large eggs and 1 1/2 cups whole milk until the mixture is well blended.

3-Stir the dry mix into the wet ingredients until just combined don’t worry about small lumps, as they help keep the pancakes light.

4-Adjust the batter’s thickness by adding up to 1/4 cup extra milk if it seems too thick, ensuring it’s pourable for perfect pancakes.

5-Heat a skillet over medium-low to medium heat with ghee, butter, or coconut oil. Pour about 1/3 cup batter per pancake, and immediately scatter some of the 1 cup chopped walnuts on top.

6-Cook for 2-3 minutes until bubbles form and the edges start to set, then flip and cook until golden brown on the other side.

7-Repeat the process, adding more oil as needed, and serve the pancakes stacked with toppings like maple syrup, butter, sliced banana, and extra toasted walnuts from the remaining banana and nuts.

Last Step:

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Notes

🍌 Use over-ripe bananas for the best flavor and moisture.
🥄 Prepare dry ingredients in advance at home for easy packing and quick mixing.
🍳 Use a nonstick or well-seasoned cast iron skillet with ample oil to prevent sticking and ensure even cooking.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Mixing, Cooking on Skillet
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 152