If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
3
Yield:
6 pancakes
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.

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  • Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.

  • Let batter rest for 10 minutes.

  • Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

Chef's Notes:

While an almost-black banana is recommended here, as long as your banana is fully ripe, and you're able to mash it fairly smooth, it should still work for this recipe.

If you want these a little more decadent, sprinkle on a little chopped dark chocolate before you flip the pancakes--which, of course, is the secret ingredient in our famous banana bread recipe.

Nutrition Facts

652 calories; protein 11.9g 24% DV; carbohydrates 76.4g 25% DV; fat 34.9g 54% DV; cholesterol 114.5mg 38% DV; sodium 542.3mg 22% DV. Full Nutrition

Reviews (15)

Read More Reviews
17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/08/2020
These were way too dense and heavy for me. Also, the batter was so thick for me that I checked and rechecked to see if I had put in enough milk. I wound up tripling the amount of milk called for before it was the right consistency. I really do wonder if there is a typo on the amount of milk. Read More
(2)
Rating: 5 stars
10/10/2020
This batter turned out slightly thicker than I wanted it to be but once I thinned it out with just a little more milk they turned out great. Read More
(1)
Rating: 4 stars
10/12/2020
These really do taste just like banana bread. Thick batter. Read More
(1)
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Rating: 5 stars
10/10/2020
The batter came out a bit thick for my preference, so I'll add a touch more milk next time, but excellent flavor! Can't wait to try some other add-ins. Will definitely become one of my go-tos for extra bananas! Read More
(1)
Rating: 5 stars
10/11/2020
The flavor of these was absolutely delicious! The bananas were a nice touch too. Will definitely make again. Read More
(1)
Rating: 5 stars
10/10/2020
Just made those and they were delicious!! This recipe is perfect and 3 min per side is the exact cooking time. Thanks Chef John! Read More
(1)
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Rating: 5 stars
10/07/2020
God bless you chef Jon Read More
(1)
Rating: 5 stars
10/11/2020
Made one substitution—almond milk instead of cow’s milk. I also had two very ripe bananas and used both. The recipe made eight pancakes using a 1/3 cup measure. I did sift the flour before measuring and didn’t experience a dense product as others had suggested. Served with peanut butter syrup from Allrecipes and the combination was delicious. Read More
(1)
Rating: 3 stars
10/15/2020
Extremely thick batter. I think I also tripled the amount of milk. It also could have used some spices. I think next time I will sub brown sugar and add cinnamon and nutmeg. Read More