You guys, it’s been summer in Michigan like whoa. And honestly the thought of turning on the oven for ONE WHOLE HOUR to eat banana bread is just too much to bear. (Or at least until I give up on stayin’ cool). Don’t fret though! These pancakes solve that banana bread debacle in one awesome breakfast eatin’ swoop.
And with a little bit of butter on each warm pancake, they just really and truly taste like banana bread straight from the oven. Just consider these banana bread in a pancake outfits. Flatty patties. Solvin’ problems, you guys, one pancake at a time.
So, I’m just really excited to have gotten Adrianna’s Pancakes cookbook. You see, she knows her way around a pancake. I mean, her whole book is dedicated to sweet and savory pancakes alike! (SUCH a good idea.) I totally recommend it. The first ones I made from her cookbook were the straight up buttermilk guys. I ate them for dinner, standing in my kitchen all Pretty Woman-like (but without the prostitute side story). I cooked them up with blueberries and raspberries. These were my second ones and you better believe I’m going to be making plenty more. Brinner forever.
- 1 cup all-purpose flour
- 1 T light brown sugar
- 1 t baking powder
- 1 t baking soda
- 1/4 t cinnamon
- 1/4 t kosher salt
- 1 cup mashed ripe bananans (about 2)
- 1/4 cup melted coconut oil (or vegetable oil)
- 1 cup buttermilk, shaken
- 1 large egg
- 1 t vanilla extract
mix ins + toppings –
- 1/3 cup chopped walnuts
- maple syrup and butter to top
- butter or oil for the skillet
- In a medium bowl whisk together the dry ingredients. In a smaller boil whisk together the wet ingredients. All at once add the wet to the dry and mix until just combined. Fold in the walnuts.
- Preheat your skillet over medium heat and brush with butter or oil. Using 1/4 cup measuring spoon, scoop the batter onto the warm skillet. Cook for 2-3 minutes or until small bubbles form on the surface of the pancakes, then flip. Cook on opposite side for 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a baking sheet in a 200F oven. Repeat until all the pancakes are done. Serve with butter, maple syrup, and more walnuts.
Yay! Click HERE for a printable pdf of the recipe above.