Double Banana Pancakes
(16 servings) Printable Version
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Mix to blend. Set aside.
Puree bananas in a food processor, fitted with a metal blade to a smooth, liquid consistency. Transfer puree to a mixing bowl. Add milk, eggs and oil. whisk to blend well. Add dry ingredients - whisking to incorporate.
Preheat oven to 250 degrees Fahrenheit. Heat a griddle. Add butter to bottom of pan. When butter is hot, ladle 2 Tablespoons of batter onto griddle, cooking until the tops of the pancake bubble and the underside is brown (2 or 3 minutes). Turn and cook other side until golden brown - about 2 minutes more.
Transfer to a baking sheet. Continue until all the batter has been used.
TO PREPARE TOPPING:
Heat butter in a large skillet. When hot, add sliced bananas - saute, stirring constantly until bananas are warm, about 1 minute.
To serve: Arrange 4 pancakes on each of 4 dinner plates - top with sauteed bananas - grated nutmeg and warm maple syrup.
For banana lovers, this recipe provides a double shot with bananas in the batter and bananas in the topping.
Mr Breakfast would like to thank janeboo for this recipe.
Recipe number 606. Submitted 9/14/2002.
Comments About This Recipe
What do you think of Double Banana Pancakes?
Overall Average Rating =(out of 5)
Based on 12 votes.
It was very sweet! But overall, we liked them.
Comment submitted: 5/19/2013 (#15890)
Worked out great. I tried using half flour and half cornmeal to give it a different kick.
Comment submitted: 9/6/2009 (#8646)
This is an okay recipe, but if you make this don't put as much salt and baking powder as the tell you to.
And add some more sugar. Just do that and it will be an awesome breakfast (or brunch).
Comment submitted: 2/1/2009 (#7499)
From hydeist (Team Breakfast Member)
I don't normally like pancakes, but my friend and I decided to try these and they were AMAZING! I loved the banana flavour so much, we had them two days in a row. We topped them with Archer Farms' cinnamon-infused maple syrup - they were HEAVENLY.
Comment submitted: 1/25/2009 (#7456)
Great recipe. We also add cinnamon to the mix. A great topping is thin sliced bananas maple syrup and cinnamon sugar (just icing suger and cinnamon powder mixed).
Comment submitted: 10/12/2007 (#3746)
Delicious - A new favourite pancakeeven with my two year old!
Comment submitted: 10/11/2007 (#3736)
From smidgit (Team Breakfast Member)
My husband loves these pancakes! For the topping, i add cinnamon and put whipped cream and more cinnamon on top. You can't beat it with a great cup of coffee on the side!
Comment submitted: 7/13/2007 (#3198)
I really enjoyed these pancakes - thanks!
Comment submitted: 5/27/2007 (#2529)
We made this on a saturday and it's delicious.
Comment submitted: 3/3/2007 (#1709)
From Mr Breakfast (Team Breakfast Member)
Hi Bacon Flants - The idea behind the preheated oven is simply... if you're making a couple batches of pancakes and you'd like to serve them all at once... you keep finished pancakes warm in the oven until you finish all of the batches. Then you serve them all warm. Everybody smiles. Everybody wins. Sorry if the directions weren't clear on that.
Comment submitted: 2/11/2007 (#1495)
From bacon flants
Why do you heat the oven and transfer the pancakes to a baking sheet? Do you ever put the pancakes in the oven?
Comment submitted: 2/10/2007 (#1489)
In Australia, we do not have all purpopse flour so I made it with self raising. Nice fluffy pancakes.
Comment submitted: 1/12/2007 (#1190)
These are delicious! I substituted 1/2 cup whole wheat flour for added nutrition, and they are yummy.
Comment submitted: 12/18/2006 (#985)
From A Friend
Comment submitted: 12/9/2006 (#906)
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