Coupon Clipping Cook

Double Banana Pancakes

Get double the bananas with these wonderful pancakes!

Double Banana Pancakes on Plate

If you like bananas, you’ll love these double banana pancakes.  Each bite is banana packed from the inside out.  And they taste really good with maple syrup too.

These banana pancakes are cooked in just a little oil to crisp up the edges which pairs nicely with the topping of bananas that also has slightly crispy edges from being browned in butter.

A match made in heaven.

Banana Pancakes on Plate

Serve these scrumptious pancakes with this quick and easy browned banana topping along with maple syrup and you’re in for a wonderful breakfast that’s almost too pretty to eat.

Let’s check out the ingredients.

Banana Pancake Ingredients

Bananas (less ripe bananas for the topping and very ripe bananas for the pancakes), butter, almond milk, eggs, flour, sugar, baking powder, salt, and canola oil.

Here’s how to make it.

For the Banana Topping:

Sliced Banana on Cutting Board

Cut the bananas in about 1 ½ inch thick slices.

Banana and Butter in Skillet

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).

Sauteed Bananas in Butter

Transfer the bananas and browned butter to a small bowl and…

Sauteed Bananas in Butter

…set aside while making the pancakes.

For the Pancakes:

Add Flour to a Bowl

In a medium size bowl add the flour,

Add Baking Soda to Bowl

baking powder,

Add Salt to Bowl

sugar, salt,

Almond Milk in Yellow Cup

and…

Pour Almond Milk in Bowl

…almond milk.

Egg Yolk in Batter

Next, add the egg yolks and…

Melted Butter in Batter

…melted butter.

Whisk Pancake Batter

Whisk together…

Whisk Pancake Batter

…and set aside for quick moment.

Cut Banana in Bowl

In a small bowl add the bananas.

Smashed Banana in Bowl

Mash them with a fork,

Smashed Banana in Bowl

Then,

Smashed Banana in Bowl

add the mashed bananas to the flour mixture.

Whisk Pancake Batter

Stir together and set aside for a moment.

Iron Skillet on Burner

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).

Pancakes in Iron Skillet

Ladle the batter into the skillet to make the pancakes.

Pancakes in Iron Skillet

As soon as the bottom sides of the pancakes turn a golden color (about 3 minutes), turn them over.  Then cook the other sides until they also turn a golden color.   Transfer the cooked pancakes to a plate and cover with aluminum foil.

Continue this process for the remaining batches of pancakes.

Banana Pancakes on Plate

Serve right away while hot…

Pour Syrup on Pancakes

…top with the banana topping,

Pour Syrup on Pancakes

and your favorite syrup.

Banana Pancakes on Plate

Then enjoy each and every bite.

Double Banana Pancakes

Thank you so much for stopping by CCC!

More Breakfast Recipes You May Like:

Sour Cream Coffee Cake Muffins

Apple Cinnamon Toast Butter

Yogurt Berry Pancake Rolls

Skillet Biscuits and Sage Sausage Gravy

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Double Banana Pancakes on Plate
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Print Recipe

Double Banana Pancakes

Get double the bananas with these wonderful pancakes!

Course Breakfast
Cuisine American
Keyword Banana Pancakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3

Ingredients

For the Banana Topping:

  • 2 bananas peeled and sliced widthwise in 1-1/2 inch thick pieces
  • 2 tablespoons butter

For the Pancakes:

  • 2 cups sifted all-purpose flour
  • 2 teaspoons sugar
  • 4 teaspoons baking powder
  • 2 egg yolks
  • 1 teaspoon salt
  • 2 cups almond milk
  • 2 tablespoons butter melted
  • 2 very ripe bananas peeled and mashed
  • 3 tablespoons canola oil

Instructions

For the Banana Topping:

  1. Heat a medium size skillet on medium heat. Add the butter to the skillet. 

  2. 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). 

  3. Transfer the bananas and browned butter to a small bowl and set aside while making the pancakes.

For the Pancakes:

  1. In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together.

  2. To the flour mixture, add the mashed bananas and stir together.  Set the batter aside for a moment.

  3. 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).

  4. Ladle the batter into to skillet to make the pancakes. 

  5. As soon as 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 to a plate and cover with foil to keep them warm. 

  6. For each batch of pancakes, continue adding the canola oil each time before adding the next batch of pancake batter to the skillet. 

  7. Serve right away while hot and top with the banana topping and your favorite syrup.

This recipe was originally posted on April 14, 2013.

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4 Comments

  1. These look utterly delightful. The perfect Sunday breakfast treat 😉

  2. 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! =)