Banana Bread Pancakes
If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.
Ingredients
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1 ¼ cups all-purpose flour
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½ teaspoon kosher salt
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½ teaspoon baking powder
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¼ teaspoon baking soda
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1 large ripe banana
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1 large egg
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⅓ cup white sugar
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¼ cup milk
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¼ teaspoon vanilla extract
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¼ cup unsalted butter, melted
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½ cup finely chopped walnuts
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1 tablespoon unsalted butter, or as needed
Description
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Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.
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Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.
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Let batter rest for 10 minutes.
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Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.
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