I found this recipe on Pinterest and wanted to give it a try. The pancakes looked good and I really like using bananas in breakfast dishes. These Banana Bread Pancakes looked different and much thicker than a regular pancake. I guess if they’re Banana Bread Pancakes, then it would make sense for them to be denser and that would explain why they looked different.
Besides the fact that I saw this recipe that looked delicious I had a few really ripe bananas in the freezer that I wanted to get rid of. When we have bananas in the fruit bowl that are getting kind of brown I get excited. My wife and children wouldn’t ever eat a banana that’s a little on the soft side and lightly spotted, so when I see them I start thinking about what kind of banana dish I should make. I could make Regular Banana Bread, or put them in regular pancakes. If the banana isn’t too ripe I can cut it up and freeze it so I can make my frozen Banana Peanut Butter Dessert.
If I’m not ready to bake something and I have some ripe bananas I’ll put them in the freezer. The peel will turn black and they will probably be good for a couple months. When I’m ready to use the bananas I’ll take them out of the freezer the night before so they can defrost. Then when I’m ready I’ll cut off one of the ends and squeeze the inside into a bowl. Whenever I do this I feel like I’m squeezing out a tube of toothpaste because at that point the banana is a thick liquid.
So let’s get this started! I got up nice and early on Sunday morning, but it really wasn’t necessary because the Banana Bread Pancakes only take twenty minutes to prepare. I had my griddle set to a medium heat of 375F. I whisked my dry ingredients together in a large mixing bowl, starting with whole wheat flour that tastes really good with bananas, baking powder, salt, brown sugar, cinnamon, and nutmeg.
Next I put my wet ingredients together. I started by measuring out my milk and mixed some vanilla extract into it, then added it into my flour mixture. When I made this the mixture was very dry, in fact I felt like I was making bread dough. Next I stirred in the mashed banana then I stirred in the melted butter. I felt like the batter was too thick so I added a little more milk to get it to a good consistency. Don’t worry though because I included the extra milk in the recipe.
With my griddle already warm I ladled out the pancake mixture onto the hot surface in circles that were about 1/3 cup of batter. I let the pancakes cook for two to three minutes before I flipped them over. I want to mention that I didn’t get bubbles on the top of the pancakes that I get when I cook regular pancakes. When I see those bubbles I know it’s time to flip them over, so I would have burned these pancakes if I waited for the bubbles that would never appear. The reason I didn’t get the bubbles was because the batter was really thick. So how did I know the pancakes were ready to be flipped? I lifted them up and looked at the bottom. They were lightly browned and I figured they were going to burn if I didn’t flip them over soon.
Once flipped, I let the pancakes cook another one to two minutes. Again I carefully lifted them up to look at the bottom. I was a little concerned about the pancakes being completely cooked so I did something I’ve never done with a pancake before. I did the toothpick test by poking the center of a couple pancakes with a toothpick, then pulled it out and made sure it was clean. If it had come out with batter I would have known it wasn’t done yet.
I made the vanilla maple glaze while the pancakes were cooking. All I did was mix some powdered sugar with some maple syrup and a little vanilla extract in a small mixing bowl. The glaze was delicious and the pancakes smelled incredible; I couldn’t wait to eat.
When I was ready to serve the Banana Bread Pancakes I topped them with some banana slices then drizzled the vanilla maple glaze on top. My youngest daughter asked about putting chopped pecans on top, or maybe some other nuts like I do on my Bananas Fosters French Toast, but I told her maybe next time.
The Banana Bread Pancakes were really good, but different than regular pancakes. They were very dense and did have kind of a banana bread consistency. Ten pancakes may not seem like a lot of food, but because they were so heavy they were also very filling. Ten pancakes was just enough food for us.
This is the electric griddle that I have and I would recommend it to anyone looking for one. My wife and I got it as a wedding shower gift almost fourteen years ago (that’s why it’s a different color than the griddle you may see in pictures) and it works as good today as it did back then. This skillet provides an even temperature on a flat surface that I use to make pancakes, French toast, grilled cheese, quesadillas, and I’ve even used it to cook eggs over easy.
I can honestly say that I probably wouldn’t be as successful with pancakes if I was using a pan on the stove top, especially when I’ve used a squirt bottle to make pancakes in the shape of hearts or other designs. Besides, with this griddle I’ve got enough room to cook eight pancakes at a time.
Adapted from Six Sisters’ Stuff