If you love banana bread, these pancakes are for you. I had old browning bananas and was craving banana bread but decided to switch things up. I quickly came up with this fluffy banana bread pancake recipe that satisfied my craving. You can dress them up with fresh fruit, maple syrup and whipped cream, or you can serve them how they are presented here, more dessert-like, topped with fresh bananas and delicious caramel. These pancakes are thick, so they take a few minutes in the frying pan to cook them through, but they are so worth it. Try these out today if you have old bananas and are looking for a fun way to use them up. They are a great weekend brunch menu item!
Banana Bread Pancakes 8 Steps
Mix your dry ingredients together in a bowl: flour, baking powder, baking soda and salt.
Sift your dry ingredients and set aside.
Mash your bananas and add your eggs, milk, melted butter, dark brown sugar, vanilla and sour cream.
Combine wet and dry ingredients together and mix.
Your pancake batter may be thick and lumpy and this is okay -- it is best not to overmix. Remember, the thicker your pancake batter, the fluffier and thicker the finished pancake will be, the thinner your batter, the flatter your pancakes will be. You can adjust thickness of your batter by adding more or less milk. Let the batter sit for 5-7 minutes before beginning to fry.
To fry, scoop pancake batter into heated frying pan with melted butter or oil and cook on low-medium until you start to see bubbles form. Remember the batter should make about 5-6 pancakes so divide accordingly.
Flip pancakes and cook on low-medium until pancakes are lightly browned and cooked through.
Serve with toppings like maple syrup, caramel, whipped cream and fresh bananas.