These pancakes are incredibly easy to whip up. You can prepare all the dry ingredients at home by mixing them in a sealable container. Then, at the campsite, simply add milk, eggs, and a ripe banana. Just like with traditional banana bread, a slightly bruised, extra-ripe banana yields the best flavor (which tends to be the case when camping anyway).
Banana Bread Pancakes offer a versatile canvas for culinary creativity, with a myriad of delightful variations to suit every palate. For those with a sweet tooth, Chocolate Chip Banana Bread Pancakes provide a decadent twist, incorporating melted chocolate chips into the batter for an indulgent treat. Alternatively, Nutty Banana Bread Pancakes infuse chopped nuts such as walnuts or pecans, offering a satisfying crunch and rich flavor. Berry Banana Bread Pancakes add a burst of fruity sweetness, with fresh or frozen berries folded into the batter for a vibrant and refreshing twist. Health-conscious individuals may opt for Whole Wheat Banana Bread Pancakes, utilizing whole wheat flour for added fiber and nutrients while maintaining a fluffy texture.
Meanwhile, those adhering to gluten-free diets can enjoy Gluten-Free Banana Bread Pancakes, made with gluten-free flour or almond flour. For vegan-friendly options, Vegan Banana Bread Pancakes replace eggs with flaxseed or chia seed substitutes and utilize plant-based milk, ensuring a cruelty-free indulgence. These variations cater to diverse dietary preferences and taste preferences, offering endless possibilities to elevate the classic comfort of banana bread pancakes.
“Banana bread pancakes: because sometimes breakfast deserves a little extra love.”
Banana Bread Pancakes
Print RecipeIngredients
- 3 bananas, (the riper the better)
- 2 eggs
- 1½ cup whole milk
- 2 cups flour
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts, (toasted in a dry skillet if desired) melted butter or vegetable oil
Instructions
1. Prepare the Pancake Batter:
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the eggs and beat them together with the mashed bananas until well combined.
- Pour in the whole milk and mix until incorporated.
- In a separate bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped walnuts until evenly distributed throughout the batter
2. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with melted butter or vegetable oil.
- Once the skillet is hot, pour a scoop of batter onto the skillet to form each pancake. Use about 1/4 to 1/3 cup of batter for each pancake, depending on your desired size.
- Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges begin to set.
- Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed between batches.
3. Serve and Enjoy:
- Once all the pancakes are cooked, stack them on serving plates.
- Serve the pancakes warm with your favorite toppings, such as sliced bananas, chopped walnuts, and a drizzle of maple syrup or honey.
- Enjoy these delicious banana bread-flavored pancakes as a delightful breakfast or brunch treat.
Banana Bread Pancakes
