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To make these tasty banana bread pancakes, you need the following items: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 ripe banana, thoroughly mashed - 1/4 cup packed brown sugar - 1 large egg - 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar) - 2 tablespoons unsalted butter, melted - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 cup walnuts, chopped (optional for added crunch) - Maple syrup, for serving You can swap ingredients to fit your needs. Here are some ideas: - Use whole wheat flour for a healthier option. - If you don't have buttermilk, mix regular milk with vinegar. - Replace brown sugar with coconut sugar for a different flavor. - Try flax eggs instead of a regular egg for a vegan choice. Want to make your pancakes even better? Consider these add-ins: - Chocolate chips for a sweet twist. - Blueberries for a fruity touch. - Chopped pecans instead of walnuts for a different nutty flavor. - A dash of nutmeg to add warmth to the spice blend. These ingredients come together to create a delightful breakfast that feels like a treat. You can find the full recipe above to guide you through making these delicious banana bread pancakes! Start by gathering your dry ingredients. You need: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt In a big bowl, whisk these together. Mix until they are well combined. This step is key for even pancakes. Set this bowl aside for now. Now, let’s get our wet ingredients ready. You’ll need: - 1 ripe banana, thoroughly mashed - 1/4 cup packed brown sugar - 1 large egg - 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar) - 2 tablespoons unsalted butter, melted - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon In a new bowl, combine the mashed banana, brown sugar, and egg. Stir until it’s smooth. Next, add the buttermilk, melted butter, vanilla extract, and ground cinnamon. Mix well. Now, it’s time to cook! Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour 1/4 cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on top. Flip the pancake and cook for another 1-2 minutes, until both sides are golden brown. Keep cooking until you use all the batter. Place finished pancakes in a low-temperature oven to keep warm. Serve them warm with maple syrup and extra banana slices. Enjoy this delightful treat! For the full recipe, check out the earlier section. To make your pancakes fluffy, use fresh baking powder. This helps them rise well. Mix your dry and wet ingredients separately. Combine them gently. Overmixing can lead to tough pancakes. A few lumps in the batter are okay. Letting the batter rest for about five minutes can also help. Use a non-stick skillet for easy cooking. Heat it over medium heat before adding batter. Grease the skillet lightly with butter or oil. This prevents sticking. If you notice sticking, add a bit more grease. Always keep an eye on the heat. Too high can burn the pancakes. Serve your banana bread pancakes warm. Drizzle them with pure maple syrup for sweetness. Add banana slices on top for extra flavor. Chopped walnuts can give a nice crunch. For a twist, sprinkle some cinnamon or nutmeg. You can also add whipped cream for a treat. Enjoy experimenting with different toppings! {{image_4}} You can switch to whole wheat flour for a healthier pancake. This adds fiber and nutrients. Almond flour gives a nutty flavor and is gluten-free. You can also try oat flour for a light texture. Each flour will change the taste and texture slightly. Experiment to find what you like best! Adding chocolate chips makes these pancakes even more fun! You can use dark, milk, or white chocolate chips. Just sprinkle them in the batter before cooking. Nuts, like pecans or walnuts, add crunch and flavor. You can also toss in some dried fruit for a sweet twist. The options are endless! If you want vegan pancakes, you can replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use almond milk or soy milk instead of buttermilk. For butter, try coconut oil or a vegan spread. These swaps make delicious pancakes without eggs or dairy. For the full recipe, check out the details above! To keep your leftover pancakes fresh, let them cool first. Then stack them with parchment paper between each one. Place the stack in an airtight container. Store them in the fridge for up to three days. This way, you keep their taste and texture. When you're ready to eat, reheat your pancakes. You can use a microwave or a skillet. If using a microwave, heat for 20-30 seconds per pancake. Check if they are warm enough. If you prefer the skillet, place them on low heat for a few minutes until warm. This gives them a nice crisp. Freezing pancakes is easy and smart. After they cool, stack them with parchment paper in between. Wrap the stack in plastic wrap and place it in a freezer bag. They can last up to two months in the freezer. To enjoy, just thaw them in the fridge overnight and reheat as you like. For the full recipe, check out the complete directions above! Yes, you can use regular milk. Just add one tablespoon of vinegar to one cup of milk. Let it sit for five minutes. This will mimic buttermilk well. To make banana bread pancakes gluten-free, use a gluten-free flour blend. Many store brands work well in baking. Check the blend for a good rise. The secret is ripe bananas. Ripe bananas add natural sweetness and moisture. They make the pancakes fluffy and full of flavor. Don't skip the cinnamon; it enhances the taste. You can replace the egg with a flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. It works great! You can serve them with maple syrup, honey, or fresh fruit. Whipped cream or yogurt also makes a tasty topping. For crunch, add chopped walnuts or pecans. Enjoy your pancakes with whatever you love! For the full recipe, check out the section above. This blog post covered tasty pancake recipes and useful tips for success. We explored key ingredients, helpful substitutions, and optional add-ins. You learned step-by-step instructions for mixing and cooking. We shared tricks for fluffy pancakes and ideas for serving. You found variations to try with different flours and flavors. Lastly, we discussed storage methods and answered common questions. Now you have everything needed to make delicious pancakes. Enjoy making them your way!

Banana Bread Pancakes

Indulge in the ultimate breakfast treat with these delicious Banana Bread Pancakes! Perfectly fluffy and bursting with banana flavor, this easy recipe combines simple ingredients like ripe bananas and warm spices. In just 20 minutes, you can whip up a stack that the whole family will love. Drizzle with maple syrup and add walnuts for extra crunch. Click through to discover the full recipe and elevate your morning routine!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 ripe banana, thoroughly mashed

1/4 cup packed brown sugar

1 large egg

1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar)

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 cup walnuts, chopped (optional for added crunch)

Maple syrup, for serving

Instructions
 

In a spacious mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are completely blended. Set aside.

    In a separate bowl, combine the thoroughly mashed banana, packed brown sugar, and the egg. Mix until the mixture is smooth and creamy. Next, incorporate the buttermilk, melted butter, vanilla extract, and ground cinnamon, stirring until everything is nicely combined.

      Gradually pour the wet ingredients into the bowl containing the dry ingredients, using a gentle folding motion to mix. It’s important not to overmix; a few lumps are perfectly fine. If you’re using walnuts, fold them in at this stage for an extra layer of texture.

        Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking, as needed.

          For each pancake, pour 1/4 cup of batter onto the skillet. Cook for about 2-3 minutes, or until you see bubbles forming on the surface. Carefully flip the pancake and cook for an additional 1-2 minutes, or until both sides are a beautiful golden brown.

            Continue the process with the remaining batter, placing finished pancakes in a low-temperature oven to keep them warm until you are ready to serve.

              Serve pancakes warm, drizzled generously with maple syrup. For a delightful presentation, top with additional banana slices and a sprinkle of chopped walnuts, if desired.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4