Banana Bread Pancakes

I can across the recipe for these banana pancakes on Pinterest last night and immediately knew I had to make them.  Banana bread is one of my favorite foods, for breakfast or a snack.  The maple vanilla glaze is what really sold me on them, though.  To me, everything is better glazed!  My 2 year old ate these without the glaze, as the brown sugar in the batter makes them sweeter than regular pancakes. 

The original recipe calls for whole wheat pastry flour but I didn't have any.  I substituted all purpose flour instead. The only other change I made was to increase the milk.  The original calls for 2/3 cup, but it seemed too dry to me with only that amount.  I increased it to a cup and it was perfect.  Since I was making these for a toddler, I used a 1/4 cup measuring cup for the batter and they were 4 inches in diameter.  I got about 18 pancakes out of the batch.  Enjoy!


Banana Bread Pancakes
adapted from How Sweet It Is

2 cups flour (I used AP, but you could substitute whole wheat pastry flour)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1 teaspoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg.

Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grill on medium heat. Using a 1/4 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter.

Serve hot with butter and syrup, or the vanilla maple glaze.

Vanilla Maple Glaze

1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.