Banana Bread Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the buttermilk to create a light texture.

Salt: Enhances the overall flavor of the pancakes.

Buttermilk: Adds tanginess and helps with the pancake's rise and texture.

Egg: Binds the ingredients together and adds richness.

Butter: Adds moisture and a rich flavor to the pancakes.

Banana: Provides natural sweetness and a distinct banana flavor.

To achieve fluffy pancakes, ensure that you do not overmix the batter. Stir until the ingredients are just combined, leaving some lumps. Overmixing can result in dense pancakes. Additionally, allow the batter to rest for a few minutes before cooking, which helps the gluten relax and results in a more tender texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• baking soda - Substitute with additional baking powder: Use 2 teaspoon baking powder total to replace both the baking powder and baking soda.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and flavor.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar to create a buttermilk substitute.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let sit for a few minutes to create a vegan egg substitute.

• melted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and a slight coconut flavor.

• ripe banana - Substitute with applesauce: Applesauce can provide moisture and sweetness, though it will alter the flavor slightly.

• Allow the banana bread pancakes to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• For short-term storage, place the cooled pancakes in an airtight container or resealable plastic bag. They can be kept in the refrigerator for up to 3 days.
• To freeze, lay the pancakes in a single layer on a baking sheet and place them in the freezer for about 1-2 hours, or until they are frozen solid. This prevents them from sticking together.
• Once frozen, transfer the pancakes to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• When ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat for about 20-30 seconds. For the toaster, simply pop them in like you would with bread. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes or until heated through.
• To maintain the best texture and flavor, avoid reheating the pancakes multiple times. Only reheat the amount you plan to eat immediately.

• Oven Method: Preheat your oven to 350°F (175°C). Place the banana bread pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for about 20-30 seconds per pancake. Check to ensure they are heated through, adding more time if necessary.

• Toaster Method: If you prefer a slightly crispy texture, you can reheat the pancakes in a toaster. Simply place them in the toaster and heat on a low setting. Keep an eye on them to avoid burning.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the skillet. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through and slightly crispy on the edges.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for about 3-4 minutes, checking halfway through to ensure they are not overcooking. This method will give them a nice, slightly crispy texture.

• Mixing bowl: Use this to combine your dry ingredients and another one for your wet ingredients.

• Whisk: Essential for thoroughly mixing the dry ingredients and for beating the wet ingredients together.

• Griddle: Ideal for cooking the pancakes evenly; a skillet can also be used if you don't have a griddle.

• Spatula: Necessary for flipping the pancakes once bubbles form on the surface.

• Measuring cups: Use these to measure out your flour, buttermilk, and other ingredients accurately.

• Measuring spoons: Perfect for measuring smaller quantities like sugar, baking powder, baking soda, and salt.

• Fork: Handy for mashing the ripe banana until smooth.

• Ladle: Useful for pouring the batter onto the griddle or skillet in consistent portions.

• Butter knife: Use this to spread the melted butter on the griddle or skillet for greasing.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.

Use a blender: Blend the wet ingredients together for a smoother batter and quicker preparation.

Preheat the griddle: Start heating the griddle while mixing the batter to ensure it's ready for cooking immediately.

Batch cooking: Cook multiple pancakes at once to reduce overall cooking time.

Freeze extras: Make a double batch and freeze the extra pancakes for a quick breakfast later.