Banana Bread Pancakes

4.7
(29)

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.

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Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
3
Yield:
6 pancakes

Our banana bread is one of the most popular and well-reviewed videos I've ever posted. When I got the idea to do banana bread pancakes, I decided to use that lovely loaf as the base recipe.

Of course, you can't just thin out a bread recipe like that with more liquid and expect perfect pancakes. I began what I assumed would be a long series of experiments, eventually leading to the perfect formula.

So, you can imagine my shock when I nailed it on the first attempt. Like they say, it's better to be lucky than good. I didn't want banana-flavored pancakes, nor did I want pan-fried banana bread dough. Rather, I wanted a perfect hybrid of both — and that's pretty much what happened here.

The toughest decision was whether or not to add the finely chopped dark chocolate to the batter, which is the secret ingredient that I believe makes our banana bread so irresistible. It also makes it richer, and a little more dessert-like. soI erred on the side of more savory, since we are making breakfast after all. But, please, feel free to add some in if you'd like. It should work well. Very well.

Other tweaks could involve topping this with some caramelized banana slices, a la bananas Foster, or maybe sneaking a little splash of spiced rum into the mix. Or just make them exactly as shown, since they really were fabulous. Anyway, whether you enjoy these tricked-up for dessert or as-is for breakfast, I really do hope you give these a try soon. Enjoy!

Banana Bread Pancakes stacked on a white plate
Chef John

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Ingredients

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon kosher salt

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 large ripe banana

  • 1 large egg

  • cup white sugar

  • ¼ cup milk

  • ¼ teaspoon vanilla extract

  • ¼ cup unsalted butter, melted

  • ½ cup finely chopped walnuts

  • 1 tablespoon unsalted butter, or as needed

Directions

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

  2. 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.

  3. Let batter rest for 10 minutes.

  4. 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.

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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.

Try Chef John's Banana Bread.

Nutrition Facts (per serving)

652 Calories
35g Fat
76g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 652
% Daily Value *
Total Fat 35g 45%
Saturated Fat 14g 72%
Cholesterol 115mg 38%
Sodium 542mg 24%
Total Carbohydrate 76g 28%
Dietary Fiber 4g 14%
Total Sugars 30g
Protein 12g
Vitamin C 4mg 21%
Calcium 113mg 9%
Iron 4mg 19%
Potassium 366mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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