Breakfast / Brunch
Banana Bread Pancakes
Love banana bread but hate the wait? Then these pancakes, made from banana bread batter, are for you. The batter has less sugar and is a tad thinner than quick bread batter — that’s just so the pancakes cook up quickly, but don’t scorch, plus they’re ready in no time.
Test Kitchen Tip
Sprinkle a few banana slices and toasted pecans on your stack of banana bread pancakes, then drizzle on the delicious bananas foster syrup for a breakfast that’s sure to sweeten your morning. Balance their sweetness by serving them with sausage or bacon.
Whisk together flour, baking soda, and salt in a large bowl. In a separate bowl, whisk together the mashed bananas, buttermilk, sugar, butter, egg, and vanilla. Add wet mixture to dry mixture; stir just until combined.
Heat an electric griddle to 375° or a nonstick skillet over medium-lo; coat with nonstick spray. Drop batter by 2 Tbsp. onto griddle and cook until bubbles appear and bottoms are brown, 4 minutes. Flip pancakes and cook until brown, 2 minutes more. Serve pancakes with Bananas Foster Syrup, sliced bananas, and pecans.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 155mg 51%
Sodium 965mg 40%
Carbs 80g 26%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.