Banana Pancakes

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I hope your face is ready to be rocked with yummy pancake goodness…
I love breakfast. If I had to choose one meal category as my all time favorite, I would absolutely choose breakfast. Pancakes, waffles, crepes, even a big bowl of cereal, I love it ALL. However, there is one major rule about this love of breakfast; I don’t like it in the morning.
I know, it’s super strange, but I just don’t like sweets in the morning. (Omelets, eggs, and oatmeal, however, are all safe at any time of day) Therefore, AT LEAST once a week, we have a sweet breakfast for dinner, and it is amazing.
A few days ago I had these guys sitting on my kitchen counter, feeling a little sad and lonely.
“Bake with us! Bake with us!”
Upon seeing these beautifully brown and speckled bananas, I was inspired to make my ultimate banana pancakes. YES! Perfectly sweet from the ripened bananas and warm brown sugar, and infused with a subtle banana flavor, these pancakes are over the top; Ryan and I DEVOURED them. My favorite bite is a piece of pancake, drizzled with maple syrup and topped with a slice of banana. MMM, I might have to make more tonight.
What is your favorite meal? Do you ever eat breakfast for dinner? Let me know below!

Banana Pancakes

Yields 8 large pancakes (you be the judge of how many people that serves :-))
Adapted from

  • 1 cup all-purpose
  • 1-2 tablespoons brown
    sugar (depending on desired sweetness)
  • 2 teaspoons baking
  • 1/4 teaspoon salt
  • 1 egg – beaten
  • 1 tsp. vanilla
  • 1 cup milk of choice (I use vanilla almond breeze)
  • 1 tablespoon butter –
  • 2 ripe bananas – one mashed,
    one sliced

  1. In a medium bowl whisk together flour, baking powder and salt.
  2. In a separate bowl, mix together beaten egg, vanilla, melted butter, milk, and one mashed banana.
  3. Stir flour mixture into banana mixture. The batter will be slightly lumpy from the bananas.
  4. Heat a nonstick skillet over medium low heat.
  5. Spray skillet with cooking spray and drop, by 1/3 cup, the banana pancake batter onto your pan. Once the top of your pancakes get bubbly and bottom is golden brown, flip and continue cooking the other side. 
    • **Be patient with these, low heat is better and will yield a lighter pancake. If you cook it too quickly, your pancake may be mushy in the middle – blech.
  6. Serve pancakes topped with extra slices of banana and warm maple syrup. 
  7. Devour and enjoy while listening to Jack Johnson’s “Banana Pancakes.” 


Holly · June 26, 2012 at 6:19 am

Your photo of the pancakes is perfection.

I don't really like sweets in the morning either. If I eat something sweet at breakfast, I end up eating sweet for the rest of the day.

Brunch however, is another matter altogether.

    Paula M · June 26, 2012 at 1:25 pm

    I hear you Holly, though my cut off is around noon…then I can handle the sweet.

Ms. Rose · July 7, 2012 at 8:34 pm


    Paula M · July 7, 2012 at 11:08 pm

    Thanks Ms. Rose 🙂

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