These pancakes taste just like banana bread! You only need one large bowl to mix everything in, so no extra dishes to clean up!
Pancakes, also known as griddlecakes, hotcakes, and flapjacks, are flat cakes that are prepared in a frying pan or griddle. They are usually made from a starch-based batter that also contains milk and eggs, and the batter is typically fried in butter. Pancakes are popular throughout the world. Many countries have their own take on the pan made treat. Some countries make them thin, while others prefer thick pancakes. People of many cultures like their pancakes sweet, while others love them savory. There is archaeological evidence that suggests that pancakes were eaten in prehistoric societies over 30,000 years ago.
I invented these Banana Pancakes because I had extra ripe bananas in the kitchen. I wanted to try creating something new, because I had already created banana chocolate chip cookies, banana nut muffins, and banana bread. Then I had an idea to use the bananas in pancakes. I had always had bananas chopped up as a topping for pancakes, but I wondered how they would taste inside the pancake batter. I am happy to say that the banana pancakes were a delicious success! Please enjoy this recipe!
One Bowl Banana Pancakes Recipe
Yields 10 4-inch pancakes
Prep Time 10 minutes Cook Time 20 minutes
Butter for frying
3 tablespoons unsalted butter, melted
1 egg, beaten
1 cup milk
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon Kosher salt
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
To Serve: Butter, syrup, whipped cream, or fruit preserves.
In a large bowl mix together all the wet ingredients; butter, egg, milk, vanilla, and bananas.
Add the dry ingredients to the bowl; flour, baking powder, salt, brown sugar, and cinnamon.
Gently mix the wet and dry ingredients together. Make sure the ingredients are well incorporated. It is okay if the bananas are lumpy, but the batter does not need lumpy flour.
Heat a nonstick pan or griddle to medium heat. Melt butter on the pan. Ladle enough batter to make a 4 inch pancake. Cook until some bubbles form, 1 to 2 minutes. Flip the pancakes using a spatula. Brown the other side for 1 to 2 minutes. Transfer pancakes to a plate and keep warm in the oven. Repeat process with the remaining batter.
There should be enough batter for about 10 pancakes.
Serve warm with butter, syrup, whipped cream, or fruit preserves.
These pancakes love mix-ins! Chocolate chips, strawberries, or blueberries go wonderfully in banana pancakes!
Have the kids help you make these pancakes. They will love mashing the bananas and mixing the batter!
DID YOU MAKE THIS DISH?
Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake