Banana Bread Pancakes

It is a very rare occasion when a boxed mix of anything makes it into our house these days. But oh how they used to! I was a boxed mix junkie. Hamburger Helper…brownies…pastas…muffins. You name it. If it came in a box for the express purpose of making my life easier, I would snatch it up and cling to it like my life depended on it.

Then a few years ago I got bit by this cooking bug. I’ve always enjoyed cooking, but up until that point, I went the boxed route 90% of the time. But when that cooking bug met the healthy, whole-food, scratch-cooking bug, all those boxes got dropped. I swore them off for good.**

The only problem with this is that we really liked some of those boxed mixes. So I’m always trying to re-create those old favorite tastes. This recipe was inspired by the banana bread/muffin mix put out by by Jiffy. On the back of the boxes, it tells you how to turn the mix into pancakes. And they are some seriously good pancakes.

So, I played around with my favorite banana bread recipe to see if it could turn it into pancake batter. The result was so tasty! The pancakes are a little temperamental to cook, but once I got a system down, it wasn’t too bad. And they turn out crispy and chewy on the edges yet soft and moist on the inside – just like any good banana bread recipe should.

banana_bread_pancakes

Banana Bread Pancakes

  • 1/2 c. butter or margarine, melted
  • 1 c. sugar
  • 1 t. vanilla
  • 1 egg
  • 2 bananas, mashed
  • 1 1/2 c. flour
  • 1 t. baking soda
  • 1/4 t. baking powder
  • 1/4 t. salt
  • 1/3 c. milk

1. In a mixing bowl, combine the melted butter or margarine with the sugar. Add the vanilla and egg and beat for 2 minutes. Add the mashed banana until combined.

2. In a separate bowl, combine the flour, baking soda, baking powder and salt. Slowly add to the mixing bowl just until combined. By hand, stir in the milk.

3. Heat a griddle or skillet over medium heat. Grease well. Use about 2 T. batter for each pancake. They will spread considerably. Cook about 5 -6 minutes, flip and cook an additional 3 minutes. Grease the griddle or skillet well in between each batch.

**In the interest of full disclosure, let me just say that those sneaky boxed mixes still find their way into our house on occasion.

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10 thoughts on “Banana Bread Pancakes

  1. oh my gosh! those look so good!!! i am going to try them right away…i have some old bananas sitting on my counter right now.
    have you ever had banana cookies? my husband introduced them to me, and now i LOVE them!

  2. They look like really nice, thick cakey pancakes – delicious with the banana flavouring too! Maybe this should be my breakfast on Sunday… 🙂

  3. Wow, I made these for breakfast and they were flipping incredible! Everyone loved them to death. A new favorite for sure!

    I did make one change, I substituted date paste for some of the sugar. I used about 3/4 C. Sugar plus 2T pitted and mashed up dates, it adds great flavor and is a little better for you than processed sugar. 🙂 They were still quite sweet (just how I like it) but someone else might want even less sugar. It didn’t need any topping at all, they were like little flaps of banana-y heaven.

    Thanks a lot for your recipe, I’ll definitely be making this again.

    4/4 forks!

  4. These are so delicious! They didn’t even need syrup, just some butter and a bit of powdered sugar. They were light and fluffy and so moist! Thanks so much for sharing this recipe. My family loved it.

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