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Banana Bread Pancakes

Print Recipe
Prep Time 30 minutes
Course Breakfast
Servings 4

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

Instructions
 

  • 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.
  • 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.
  • 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®.