Recipe Background
The rich, tropical, creamy flavor of banana is infused into each bite of the Best Banana Bread Pancakes; in fact, that's part of why they are the best! The fact that these fluffy treats are so light and sweet and packed with crunchy walnuts before being pan-fried in butter is the other (very good) reason! The Best Banana Bread Pancakes taste like the best of both worlds, and breakfast will never be the same!
The rich, tropical, creamy flavor of banana is infused into each bite of the Best Banana Bread Pancakes; in fact, that's part of why they are the best! The fact that these fluffy treats are so light and sweet and packed with crunchy walnuts before being pan-fried in butter is the other (very good) reason! The Best Banana Bread Pancakes taste like the best of both worlds, and breakfast will never be the same!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large ripe banana plus more, to taste, sliced, for topping
- 1 large egg
- 1/3 cup white sugar
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1/4 cup unsalted butter melted, plus more, room temperature, to taste
- 1/2 cup walnuts finely chopped
- maple syrup optional, to taste, for serving
Directions
- Combine the flour, the salt, the baking powder, and the baking soda in a small bowl with a whisk.
- In a separate mixing bowl, add the 1 ripe banana and mash it into a smooth paste.
- Add the egg and the sugar to the mashed banana and whisk thoroughly until the sugar is dissolved and the mixture is smooth and creamy, about 2 minutes.
- Add the milk, the vanilla, 1/4 cup of the melted butter, the walnuts, and the flour mixture and whisk until just combined.
- Let the batter rest for 10 minutes. This is a critical step in making sure the pancakes are as fluffy as possible.
- Melt some of the extra butter in a large, nonstick pan or skillet over medium-high heat.
- Once the pan is hot and the butter is melted, add about 1/3 cup of the batter.
- Reduce the heat to medium and cook until the edges start to look dry and small air bubbles pop up through the surface, about 3 minutes.
- Flip and cook the other side of the pancake until golden-brown on the bottom, about 3 minutes.
- Repeat the cooking process with the rest of the batter, adding more of the extra butter to the pan as needed.
- Top with the extra sliced bananas, drizzled with the maple syrup, and serve immediately.
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