I know I’ve told you before that American breakfasts on the weekend are a family ritual at our house. That means waffles, French toast, sometimes muffins, eggs or bacon but usually PANCAKES! I can’t believe I haven’t shared any pancake recipes on here yet.
Do you know that Jack Johnson song Banana Pancakes? It perfectly captures the essence of weekend mornings: sleeping in, eating pancakes and not having to go outside.
Wakin’ up too early
Maybe we could sleep in
Make you banana pancakes
Pretend like it’s the weekend now
We could pretend it all the time
Can’t you see that it’s just rainin’
There ain’t no need to go outside
Banana Pancakes are pretty wonderful, especially on weekends, or we can follow Jack Johnson’s advice and pretend that it’s the weekend.
- 1 cup (140 g) all-purpose flour
- 1 cup (140 g) wheat or spelt whole grain flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 2 eggs
- 2 cups (500 ml) buttermilk
- 2-3 medium-large or 4 very small overripe blackened bananas, mashed
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
In a large bowl, whisk together flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, whisk together eggs, buttermilk, bananas, oil and vanilla. Pour the banana mixture over the flour mixture and stir just until combined.
Heat a non-stick frying pan over medium heat and brush with a little oil. Pour ¼ cup of batter per pancake onto heated pan and cook until bubbles appear and edges look slightly dry (1-2 minutes). Turn pancakes and cook until golden brown on other side and pancakes are cooked through (no raw batter in the middle).
Serve pancakes warm with butter, sliced bananas and maple syrup. Freeze leftover pancakes between layers of parchment or wax paper and reheat for 1 minute in microwave.
Recipe adapted from Betty Crocker's Cookbook and Two Peas & Their Pod.