Double Banana Pancakes
These light and fluffy pancakes are made with bananas in the batter, and are served with a delicious browned butter banana topping.
If you like bananas, you’ll love these double banana pancakes.
They’re easy to make and each bite is banana packed from the inside out.
And they taste so good with maple syrup.
About this Recipe
In this recipe, the pancake batter is made with bananas and so is the topping.
The topping is made with a generous portion of thickly sliced bananas that are lightly browned in rich browned butter.
And the pancakes are cooked in just a little oil to crisp up the edges which pairs nicely with the sliced banana topping that also has crispy edges from being browned in butter.
A match made in heaven.
Serving
These pancakes are served warm and taste wonderful with the browned butter banana topping and drizzles of maple syrup.
Let’s check out the ingredients.
Bananas (less ripe bananas for the topping and very ripe bananas for the pancakes), butter, milk, eggs, flour, sugar, baking powder, salt, and canola oil
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Banana Topping
Cut the bananas in about 1-1/2-inch-thick slices.
Heat a medium size skillet on medium heat and add butter to the pan.
As soon as it melts, add the bananas.
Turn the bananas as they cook until all sides are a golden-brown color (about 5 to 6 minutes).
Transfer the bananas and browned butter to a small bowl and…
…set aside while making the pancakes.
Pancake Batter
Dry Ingredients and Milk:
In a medium size bowl add flour…
…baking powder…
…sugar, salt…
…and…
…milk.
Egg Yolks and Butter:
To the bowl, add egg yolks and…
…melted butter.
Whisk together and…
…set aside for a moment.
Mash the Bananas:
In a small bowl add the bananas.
Mash them with a fork…
…then…
…add the mashed bananas to bowl with the batter.
Stir together and set aside for a moment.
Cook the Pancakes
Heat a skillet on medium heat.
Add a third of the canola oil to the skillet (this assumes that based on the size of the pan you’ll need to make 3 batches of the pancakes to use up all of the batter).
Ladle the batter into the skillet to make the pancakes.
When the bottom side of the pancakes turn a golden color (about 3 minutes), turn them over.
Then cook the other side of each pancake until they also turn a golden color.
Transfer the cooked pancakes onto a plate and cover with aluminum foil.
Continue this process for the remaining batches of pancakes.
Serve
Serve warm and…
…top with the browned butter banana topping…
…and…
…your favorite syrup.
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Double Banana Pancakes
Ingredients
Browned Butter Banana Topping:
- 2 bananas (firm and not too ripe) peeled and sliced widthwise in 1-1/2 inch thick pieces
- 2 tablespoons butter (salted)
Pancake Batter:
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 4 teaspoons baking powder
- 2 egg yolks
- 1 teaspoon salt
- 2 cups milk
- 2 tablespoons butter (salted) melted
- 2 very ripe bananas peeled and mashed
- 3 tablespoons canola oil
Instructions
Banana Topping:
- Heat a medium size skillet on medium heat. Add butter to the skillet.
- As soon as it melts, add the sliced bananas. Turn the bananas as they cook until both sides are a golden brown color (about 5 to 6 minutes).
- Transfer the bananas and browned butter to a small bowl and set aside while making the pancakes.
Pancake Batter:
- In a medium size bowl add flour, baking powder, salt, sugar, milk, egg yolks, and melted butter. Whisk together.
- To the bowl with the batter, add the mashed bananas and stir together. Set the batter aside for a moment.
Cook the Pancakes:
- Heat a large skillet on medium heat. Add a third of the canola oil (this assumes that based on the size of the pan used you'll need to make 3 batches of pancakes to use all of the batter).
- Ladle the batter into to skillet to make the pancakes.
- When the bottom side of the pancakes turn a golden color (about 3 minutes), turn them over to cook the other side until it turns the same color. Transfer the cooked pancakes onto a plate and cover with foil to keep them warm.
- For each batch of pancakes, continue adding the canola oil each time before adding the next batch of pancake batter to the skillet.
Serve
- Serve warm and top with the browned butter banana topping, and your favorite syrup.
This recipe was originally posted on April 14, 2013.
Recipes Made with Bananas
More recipes with bananas you may like; “Carrot Cake Banana Bread Baked Doughnuts with Cream Cheese Frosting“, “Browned Butter Banana Dessert” and “Blueberry Banana Bread Muffins“.
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These look utterly delightful. The perfect Sunday breakfast treat 😉
Hi Brooke, thank you very much!
These look so delish! I regret that I didn’t see your post half an hour ago, since I just used up all my ripe bananas in another dish… I’ll just have to get more bananas and make these next! =)
Hi Marina, thank you so much for stopping by!