Looking for an afternoon snack or something to go with your coffee or tea but can’t decide between a sweet bread or pancakes? With this recipe, you won’t have to choose. Our Banana Bread Pancakes give you the best of both worlds!
How to Make Banana Bread Pancakes
This banana pancakes are a delicious way to start your morning. If you are looking to add a new twist to your breakfast pancakes, this is a great consideration to try.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 4 bananas, overripe
- 2 eggs, medium
- 1 cup yogurt
- ⅓ cup butter, melted
- ⅓ cup brown sugar
- 1 tsp vanilla
- ⅔ cup chocolate chips, optional, add more for garnish
- ⅔ cup walnuts, chopped and toasted, add more for garnish
- maple syrup, optional
Sift together the flour, baking powder, salt, baking soda, and cinnamon in a large bowl. Mix to combine.
Mash bananas in a medium bowl with a fork. It should measure 1½ cups.
Whisk in eggs, yogurt, butter, brown sugar, and vanilla.
Fold in the flour mixture until just combined then stir in the chocolates and walnuts.
Heat a large non-stick frying pan over medium then pour heaping ⅓ cup portions of batter into pan.
Spread into 3-inches rounds and cook for about 3 minutes until bubbles form on top and edges begin to brown. Adjust heat to medium-low if browning too quickly.
Flip and continue cooking for another 3 minutes until the bottoms of pancakes are golden. Transfer to a plate and repeat with the remaining batter.
Serve banana bread pancakes with maple syrup, chocolate chips, and walnuts.
If you want more richness added to this recipe, you can swap out the yogurt with heavy cream. This results in a thicker, creamier batter and a more decadent banana bread.
- Sugar: 30g
- Calcium: 163mg
- Calories: 482kcal
- Carbohydrates: 62g
- Cholesterol: 75mg
- Fat: 22g
- Fiber: 4g
- Iron: 2mg
- Potassium: 457mg
- Protein: 11g
- Saturated Fat: 10g
- Sodium: 499mg
- Vitamin A: 458IU
- Vitamin C: 6mg
Frequently Asked Questions
My pancakes keep burning, how do I fix this?
Pancakes take a little practice to master. Look for bubbles on the surface before flipping your pancake. You can also slightly lift the side of your pancake to ensure it isn’t browning too quickly.
Why are my pancakes still raw on the inside?
This could be due to the pan being too hot, which will lead to the outsides getting cooked and burnt too quickly and the insides are left undercooked. Keep your flame low or medium at most so your pancakes can cook evenly.
How can I achieve perfect, fluffy pancakes?
Let your batter rest for 5-30 minutes before spooning them onto the pan. This allows the gluten to relax after being mixed, resulting in light and fluffy pancakes. In addition, make sure your pan and butter/oil is hot, but not smoking before cooking your pancakes.
Why does the recipe call for overripe bananas?
Overripe bananas tend to be softer, making them easier to mash and incorporate into the mixture. They are also sweeter, which will result in tastier pancakes.
ConclusionThese banana bread pancakes are the perfect combination of two of our favorite breakfast foods. Make them on the weekends for breakfast or for tea time with a nice cup of your favorite brew!
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