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Banana Bread Pancakes

Print Recipe
Prep Time 30 minutes
Servings: 4
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1-1/4 cups all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 over-ripe bananas
  • 1 cup milk
  • 1 egg
  • PAM® Original No-Stick Cooking Spray
  • 4 tbsp butter
  • sliced bananas and chopped pecans, optional
  • Mrs. Butter-Worth’s® Original Syrup
  • Reddi-wip® Original Dairy Whipped Topping

Method
 

  1. Whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In another bowl, mash the over-ripe bananas and whisk in milk and egg. Add dry ingredients to wet and stir just until combined.
  2. Spray a 12-inch skillet with cooking spray and heat over medium heat until hot. Add 1 tablespoon butter to the pan and pour about 1/4-cup of batter into the pan for each pancake, cooking three at a time. Cook 2 to 3 minutes until each pancake bubbles at the side. Flip and cook until golden brown on both sides. Remove banana bread pancakes from pan and keep warm.
  3. Repeat with remaining pancake batter, adding 1 tablespoon butter to the pan with each batch. Serve banana bread pancakes with fresh sliced bananas and pecans, if desired and top with syrup and Reddi-wip®.