All the flavors of classic banana bread mixed together into a fat stack of pancakes. Pile em high and grab the syrup!
2 bananas (divided)
1.5 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
2 T sugar
3/4 c milk
1/4 c yogurt
1 tsp vanilla
3 T melted butter, plus extra for cooking and serving
2/3 c chopped pecans
Preheat a griddle or cast iron skillet over medium heat.
In a small bowl, smash one banana. Slice second banana and set both aside. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. In a glass measuring cup whisk together the egg, milk, yogurt, and vanilla.
Pour wet ingredients into the dry, add bananas, and melted butter. Mix until mostly combined. Add pecans and continue to mix until no dry flour remains.
Grease pan with extra melted butter and dollop batter in 1/4 cup increments, spreading into a 4-5 inch circle. Top each pancake with a few slices of banana and cook until dry around the edges, about 3 minutes. Flip pancakes and cook for two minutes on other side. Keep finished pancakes warm in a low oven and finish cooking remaining batter.
Serve hot with butter, maple syrup, extra banana and chopped pecans.
Make sure not to over mix your batter, as this will result in a dense, tough pancake
Store leftover pancakes in the fridge for a few days or in a zip top bag in the freezer for up to two months.
Reheat in the microwave or a low toaster oven.
Feel free to swap out the pecans for any nut of your choice, or omit them completely.
Keywords: pancakes, banana bread pancakes, easy brunch recipe, breakfast recipes
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