Happy Sunday friends! I hope this past week has been good to you. The weather in Ohio has been a bit all over the place lately. One day its raining, the next its 65 degrees and sunny, then the next its in the 40’s! Ahh, spring and all the joys of it. But you know what, it doesnt really matter what the weather is doing outside because we have these banana bread pancakes to keep us warm on the inside 🙂
While considering the banana bread craze that’s bee happening around the internets I thought, what a better way to bring the famous bread to the breakfast table than in the form of pancakes?? By the way, if you haven’t checked out my other banana & banana bread recipes, why not? I’ll just leave them linked down below for you 🙂
All the banana recipes
How to buy & store banana’s
As you can see I’ve made a lot of banana bread and banana recipes over the past couple years. Mostly because I love banana’s but not really in their raw state. I always seem to have a problem eating them after I buy them at the store so in a vain attempt to not waste food, I freeze them.
I’m sure you know what I mean. Everyone freezes banana’s differently. I tend to peal them and place them flat (next to one another, kind of like they are spooning) in a large Ziploc bag. This makes it easy to see how many I
hoard have and can use in various recipes. I get anxious when the supply dwindles.
Don’t have frozen or ripe bananas? Well if you want to make these pancakes today or tomorrow and/or any of the recipes listed above, you’re going to want to purchase the ripe-est looking banana’s at the store when you go. I tend to go for the bright yellow with just a tinge of brown on the edges. That way you know they will be soft and the sugars fully developed when you go to use them, but you don’t have to use them “right then”. If your banana’s are all the way, or mostly brown, then you better get to using or freezing them! Don’t waste the banana.
Back to the banana bread Pancakes
Enough about the infinite wonders of bananas, lets talk pancakes. These pancakes are a riff on my traditional sour cream pancakes — that I don’t think I’ve shared on the blog before, I must remember to do that. But basically, they are like Ina Garten’s sour cream pancakes, I just amp them up and change them up in different ways to suit what I want that morning.
In addition to the sour cream, brown sugar is what makes a big difference in this pancake recipe. Subbing out the white sugar for brown gives a richer flavor and texture to the pancakes. I know it doesn’t sound like it will, but trust me.
Once you whip up the batter, I wait until I have the pancakes on the griddle cooking until I add the “mix-ins”. In this case, chocolate chips and pecans. You can put anything you like in these pancakes that you would normally put in banana bread, really sky’s the limit. Want apple cinnamon? go for it. want a peanut butter swirl? Yasss. Just as with banana bread, you can make these banana bread pancakes your own in so many ways.
So heat up your griddles, breakout that stash of frozen banana’s and lets make some pancakes!
Banana Bread Pancakes
Dive into breakfast with these easy banana bread pancakes, perfect for when you want the taste of banana bread without all the waiting.
- 1 1/2 cups flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 2 ripe bananas mashed, plus extra for serving
- ¼ Cup Semi Sweet Mini Chocolate chips
- ¼ Cup Chopped Pecans or other nuts as desired.
- Powdered sugar for dusting.
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, mashed banana and vanilla. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter (or you can use Cooking spray, or a combination of both) in a large skillet over medium-low heat until it bubbles.
Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of chocolate chips and pecans on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Transfer cooked pancakes to a rack placed in a warm oven.
Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
Serve with sliced bananas, powdered sugar, butter and maple syrup. Enjoy!