Banana bread pancakes are thick, moist, and taste just like banana bread! Made with whole wheat flour and sweetness from ripe bananas, they're a two-for-one deal too good to pass up!
In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt). Gently mix the dry ingredients together before stirring in to wet ingredients until just combined. Do not overmix.
If desired, grease or butter your griddle.
Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until pancakes have a cooked/dry appearance around the edges. Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
Notes
This is a thick batter and the pancakes take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
This recipe also works well with all-purpose flour.
Love chocolate? Try adding 1/2 cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter.