Banana Bread Pancakes with Brown Butter Syrup

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (about 2 bananas)
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1 large egg
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter (for syrup)
• 1/4 cup brown sugar
• 1/4 cup maple syrup

Steps

1. 1 Whisk together flours, baking powder, cinnamon, and salt in a bowl.
2. 2 In another bowl, mash bananas with melted butter, milk, egg, honey, and vanilla.
3. 3 Combine wet ingredients with dry, stirring until just mixed.
4. 4 Heat a griddle to 375°F. Pour 1/4 cup batter for each pancake, cooking until bubbles form, then flip. Cook until golden brown.
5. 5 For the syrup, melt butter in a saucepan over medium heat until browned and fragrant.
6. 6 Whisk in brown sugar and maple syrup until smooth.
7. 7 Serve pancakes warm with a generous drizzle of the brown butter syrup.

Equipment

• griddle or large skillet
• mixing bowls
• spatula

Variations

• Add chocolate chips or walnuts to the batter for extra texture and flavor.

Substitutions

• Use almond milk for a dairy-free option; replace honey with agave syrup for vegan version.

Pairings

• Fresh berries
• Yogurt on the side

Nutrition

Tips

• Ensure bananas are ripe for natural sweetness and ease of mashing.
• Keep pancakes warm in a low oven while you finish cooking the rest.

Storage

Store pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet.

Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and reheat.

Serving Suggestions

• Serve with a side of crispy bacon or fresh fruit for a balanced breakfast.

FAQ