Banana Bread Pancakes

Added cinnamon, nutmeg and butterscotch chips. Also used brown sugar instead of white. You have to let it sit the 10min and when you scoop it onto the griddle, sorta swirl it out some. Lift side of pancake to check. Some bubbles do happen but not like Aunt Jemimas!!

I have made this a few times as written, and once with a mixture of flours because I ran out of all-purpose. These pancakes are addictive! I want to share my Goldilocks observation: When using one banana, if it is a very ripe huge banana, the batter will be looser. If a huge not-so-ripe banana, it contributes too much fluid and needs a little more flour or else you end up with runny batter. Small bananas which are very ripe do not contribute enough fluid and the batter will resemble brick-layer’s cement or spackle (or possibly sticky bread dough) — you need to use a spoon to poke it into a round shape in the pan to get a pancake of even thickness. Still tastes good. Ideally you use one slightly over-ripe medium banana, or two small very over-ripe bananas. Nothing fancy, just the generic yellow bananas found in American supermarkets. Just right! Today I used 1 and 1/2 super-ripe medium bananas that had shrunk on the counter as they aged. I added a bit of extra flour, which was not necessary. I poked the pancake batter in the pan with a wooden spoon, just a little, to hasten the shaping. Perfection!

This has become my go to recipe that I have recently been making all the time. I love the way these pancakes turn out, flavor and texture, my friend said they are the best pancakes she has ever tried. There are a few changes I make. Even if you don't like to alter a recipe you will find, as others noted, you will have to at least double the milk. I made these the first time because I had bananas to use up, so I have always made them with two big bananas instead of one. Maybe as a result, I find it works best to use two eggs, and recently have been using vegetable oil instead of butter for my dairy allergy daughter. I also use a dairy free milk and the last two times used a few tbsps maple syrup instead of sugar. (The more moisture the better with this recipe, I even go a little light on flour) Finish with chocolate chips and crushed pecans, a little cinnamon mixed in the batter. Seriously the best pancakes

This recipe is perfect. The only change I made was using plain 1/4 cup greek yogurt instead of milk, and then thinning the batter out as needed with oatmilk. I find this gives it a better texture and a brightness. I also put some cinnamon and nutmeg in it to give it some warmth, and dark brown sugar instead of white sugar.

Was easy to make and was very tasty. Surprised how much banana flavor it had! Perfect! Skipped the salt because only had salted butter. Used half brown, half white sugar. Added ceylon cinnamon No nuts or fresh nutmeg on hand but definitely next time! Thanks, Chef John

As others have noted, the batter is way too thick. My first pancake was a mound of batter, it wouldn't settle into a flat disk under its own weight, and no bubbles could work their way through, so I burned the first side waiting for them to appear. I about doubled the amount of milk in the remaining batter, resulting in something thick but pourable, and the rest of the 'cakes came out delicious.

Made it and I feel like a culinary king.

Made them this morning. Toasted the nuts first, and ADDED MORE MILK to get the right consistency. Served with fresh banana slices, maple syrup, and creme fraiche - along with a side of Farmland hickory smoked thick sliced bacon. Excellent!

I too had to add 3/4 cup milk to make them spread. Don't expect bubbles and watch closely because they Brown up quickly. Topped with more butter and maple syrup but still think they are dry. Though tasty

I just made these and they were delicious, But i did add another banana and chocolate chips and it was really good.

These banana bread pancakes were against the law good! I love banana bread, so these were right up my alley. I only used 1/4 cup sugar and upped the milk by just a splash, they were so delicious! Very quick and easy to put together, my new favorite pancakes! Thanks Chef John, never disappointed with your recipes.

The flavor is good, but it’s way too thick and needs at least double the liquid. I’ll have to play with the amounts to get it to a consistency I feel is right.

This recipe made a batter so thick I could barely stir it with a spoon. I ended up adding 3/4 more milk to thin it out. My husband and I don’t care for “shoulder pad pancakes”. Prefer them to be thinner and lighter which these were not. I cut the sugar in half and also used avocado oil instead of the melted butter. My husband gave these pancakes a “4” for taste.

Not enough liquid/milk- had to add much more to get to pancake batter consistency. The flavor is great. I added crushed candied pecans and reduced the sugar. I'll make it again.

Thanks for the recipes i love it taste so much

Wonderful! I did not have overly ripe bananas so I put the bananas in a 350 degree oven for 10 minutes and they came out perfectly ripe for this recipe.

My kids don’t like banana bread or even bananas BUT loved these! They begged me to make them more often!

Awesome!!!!!

These were really amazing! I needed to add twice the liquid the recipe called for, though. Maybe because I was using buttermilk, which is quite a bit thicker than regular milk. Adding just a 1/4 cup was way too thick and doughy. Pancakes are all about batter texture. It takes some practice to get it right. Highly recommend using buttermilk for all pancake recipes though. I also add up to a tablespoon of cinnamon to all pancake batter. Even a little allspice or a dash of nutmeg give it a little extra interest.

These banana bread pancakes were against the law good! I love banana bread, so these were right up my alley. I only used 1/4 cup sugar and upped the milk by just a splash, they were so delicious! Very quick and easy to put together, my new favorite pancakes! Thanks Chef John, never disappointed with your recipes.