Banana Nut Pancakes are a new spin on your traditional homemade pancakes. If you are planning to enjoy them for breakfast, brunch, lunch or even dinner, check out this delicious recipe. I love that these use up ripe bananas that would otherwise have been thrown away. Scroll down for the recipe!
Use Up Those Bananas – Make Banana Nut Pancakes!
One of my favorite things to make with over-ripe bananas has always been traditional Banana Bread. I grew up eating it so it has always been my go-to. But when my Aunt in Texas made this fluffy pancake recipe for us one morning on our Spring Break visit I knew that Banana Nut Pancakes would be the next thing I would make with my old bananas.
Bananas are a very useful and versatile fruit to bake with. If you love banana bread, this recipe is going to be a winner. Sometimes I love the idea of using up old bananas in my recipes but let’s face it– banana bread is time consuming and a lot of work! Especially in the summer time when you don’t want to heat up the kitchen.
This great recipe has the flavors of banana bread without the hour spent in the kitchen making a quick bread. (Side note– not sure who thought of the term “quick bread” since they aren’t that quick to make!) 🙂
Recipe Serving Ideas and More
This morning I whipped up a batch of yummy Banana Nut Pancakes. This one is a good recipe for larger families, brunches, and groups. If you have just a couple people at home like we do now, you can always adjust the recipe or just make and freeze the extra pancakes. Check out a few serving ideas below:
- Church breakfasts and brunches: We have a short “casserole” slow cooker that is ideal for keeping breakfast foods warm. I just put a kitchen towel under the lid and set the slow cooker to warm, to keep the pancakes hot. We serve them buffet style.
- Baby Shower Brunches- This idea is getting much more popular, and with a late morning party, guests are always ready to eat! Again, use a slow cooker or hot plate to keep these warm for serving.
- Large family breakfast- Most larger families I’ve know do not use a biscuit mix or pancake mix. That sounds opposite of what you would think, but from-scratch pancakes are much more economical. Use a large, flat skillet to make a lot of these at one time.
How to Make the Best Pancakes:
In a large bowl, combine your wet ingredients. This includes your eggs, milk (or almond milk/ skim milk) and melted butter. Although most pancake mixes have you use one bowl to mix everything in, the best way to make pancakes form scratch is to use a separate bowl for your dry ingredients. This keeps the eggs from becoming over-beaten and the end result of your pancake batter too rubbery. Mash your banana in a small bowl separately and then mix into the wet ingredients.
In a medium bowl. combine your flour mixture. This recipe doesn’t call for much in the way of sugar, however you can use a tablespoon of additional sugar or substitute with brown sugar if that’s what you prefer. We prefer our pancakes not overly sweet. The mashed banana in the recipe and the warm maple syrup over the top definitely sweetens it up enough!
After you have your wet and dry ingredients combined, add them together and cook over medium heat. You can use an electric griddle or just a large skillet. Pour mixture onto the hot surface and cook until small bubbles form over the tops. The banana mixture will be thicker than regular pancakes, so make sure they are not too thick. A good pancake recipe will have batter than you can pour but does keep it’s sound shape when on the skillet. Small lumps are ok but if there are large lumps or the batter is too thick, whisk until the ingredients are more incorporated.
Another pro tip: I’ve found homemade pancake mix does tend to stick to a hot skillet. Be sure to use a non stick pan and cooking spray.
Try these Banana Pancakes Out Today!
This quick breakfast is easy to make, and if you love Banana Nut Bread then you’ll love these! If you don’t like nuts or have an allergy, go ahead and leave them out. I prefer to top my pancakes with good old maple syrup but as we know, kids like to top them with fruit and whipped cream.
If you do choose to top these with fruit, strawberries or blueberries are great choices. They balance out the banana flavor so well. The whole family will enjoy! It’s a total win for a weekend brunch, or a filling weekday breakfast idea. As many of us parents of older kids know, they often need a filling and healthy breakfast before school.
Print Recipe Below.
- 1½ cups flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1/2 Tablespoon sugar
- 2 ripe bananas, mashed
- 1¼ cup milk
- 1 egg
- Tablespoons butter, melted
- 3/4 c. chopped pecans (to taste)
- Cooking Spray and additional butter for pan
Whisk together the flour, baking powder, salt and sugar in a large bowl and set aside.
Mash bananas thoroughly with a fork. Use ripe/brown bananas.
In another large bowl, whisk together the bananas, milk, egg and butter.
Pour the banana mix into the dry ingredients and stir to combine then stir in the nuts. Allow the batter to rest for a few minutes.
Heat a large skillet over medium heat and spray with cooking spray. Add 1 teaspoon of butter to the pan for flavoring (optional).
Spoon a small amount, 1/4 c. of batter into the skillet to form pancakes. Cook the pancakes until bubbles appear in the center, then flip and cook until no longer mushy in the center. About 1 minute per side.
Serve with syrup or fresh fruit and whipped cream.
Amount Per Serving: Calories: 480Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 68mgSodium: 1056mgCarbohydrates: 59gFiber: 5gSugar: 14gProtein: 12g
Here are a few more recipe ideas for over-ripe bananas:
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