Banana Bread Pancakes

Albert Wood
Banana Bread Pancakes

🍌🥞✨ Indulge in Bliss: Banana Bread Pancakes Recipe!

Elevate your breakfast with our heavenly Banana Bread Pancakes, a delightful fusion of comforting flavors and fluffy goodness. Crafted with love and infused with the sweetness of Wood's Maple Syrup, this recipe is a knockout of breakfast perfection.

Begin by combining self-rising flour, a touch of Wood’s Maple Sprinkles, fragrant cinnamon, and nutmeg in a bowl, creating a harmonious blend of dry ingredients. In another bowl, whisk together creamy buttermilk, mashed ripe bananas, eggs, melted butter, and a hint of vanilla extract, infusing the batter with irresistible richness.

As you pour the wet mixture over the dry ingredients, marvel at the magical transformation unfolding before your eyes. Stir gently until just combined, savoring the tantalizing aroma that fills the air—a symphony of maple-kissed bliss.

Now, it's time to bring these delectable pancakes to life. Heat a skillet or griddle, and with a loving touch, ladle the batter onto the surface, allowing it to spread into perfect pancake circles. Watch as golden bubbles form and the edges turn crisp and golden brown—this is the moment of breakfast bliss.

Serve these golden beauties with slices of fresh banana, crunchy toasted pecans, billowy clouds of sweetened whipped cream, and, of course, a generous drizzle of Wood's Maple Syrup. Each bite celebrates the simple joys in life.

With every stack of Banana Bread Pancakes, you're not just indulging in breakfast—you're embracing a moment of pure, unadulterated delight. Perfect for lazy weekend mornings or special occasions, these pancakes are a true testament to the magic of Vermont maple syrup. 🍌🥞✨

Banana Bread Pancakes

Al Wood

Servings

10

Prep Time

10 minutes

Cook Time

6 minutes

Banana Bread Pancakes

Ingredients

  • 2 ¾ cups self-rising flour
  • ⅓ cup Wood’s Maple Sprinkles
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups whole buttermilk
  • 1 cup mashed ripe banana
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • Banana slices, chopped toasted pecans, sweetened whipped cream, and Wood's Maple Syrup to serve.

Directions

  1. In a large bowl, stir together flour, maple sprinkles, cinnamon, and nutmeg.

  2. In a medium bowl, stir together buttermilk, mashed banana, eggs, melted butter, and vanilla. Pour over the flour mixture, stirring just until combined (The batter will be slightly lumpy).

  3. Brush a large skillet or griddle with oil and heat over medium heat. For each pancake, spoon about ½ cups batter in the prepared skillet or griddle, spacing 1 inch apart. Cook until bubbles appear on the surface and the bottoms are golden brown, 2 to 3 minutes. Turn the pancakes and cook an additional 2 to 3 minutes until the bottoms are golden brown.
  4. Serve with banana slices, pecans, whipped cream, and syrup.
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