Combine ingredients separately: Add dry ingredients to mixing bowl and combine well. Add wet ingredients to measuring jug and whisk well.
Make batter: Add wet to dry ingredients and fold together JUST until combined. Do not overmix - batter will be thick.
Bake pancakes: Heat griddle or skillet over medium heat. Lightly grease and drop 3-4 tablespoons per pancake on surface. Cook until bubbles appear, flip then cook until no longer raw in the middle.
Flour: Use 1 cup whole wheat flour and 1 cup white flour for a healthy twist.
Sugar: You may skip the sugar if you’re cutting back, or use 1 tablespoon honey or maple syrup instead.
Milk: I opted to use regular milk and white vinegar in this recipe to mimic buttermilk, but feel free to use real buttermilk if you have some on hand.
Spices: I wanted to keep this recipe super simple, but if you have ground nutmeg, allspice (or even pumpkin pie spice mix) on hand – add a pinch to the batter to create even more flavor!
Mix-ins: Add chocolate chips or chopped pecans/walnuts to the batter for an extra treat.
Ripe bananas work best in this recipe, as they are the most flavorful and sweet. If your bananas are very firm still and you need to quickly “ripen” them, bake them in their peels on a lined baking sheet at 300°F for 10-15 minutes. Allow to cool until you can safely touch them before using.
I highly recommend combining the dry ingredients with a whisk, this helps to evenly distribute the baking powder – and yields evenly risen pancakes.
Make sure you don’t overmix the batter – use a spatula (not a whisk!) and only combine until no more dry flour is visible. Lumps are fine!
Heat the oven to a low temperature (around 100-200°F), and place cooked pancakes on a rack in the oven to keep them warm.
To freeze these banana bread pancakes, place them on a lined cookie sheet. Cover and flash-freeze (just place them in the freezer until they’re firm – 30-60 minutes).Then, transfer pancakes to a plastic freezer bag, label with the name and use-by date (freeze for up to 3 months) and return to the freezer.When ready to serve, remove as many pancakes as you want from the bag and microwave on defrost for 2 to 3 minutes.