Jack Johnson’s Banana Pancakes Recipe

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banana honey pancakes

What’s Up, Hungry People

If you have Jack Johnson music stuck in your head, the only cure is to make banana pancakes and pretend that it’s the weekend. And that is precisely the position I found myself in the other night.

So, in the morning, in order to cure my earworm, I made banana pancakes and smothered them with peanut butter and honey—and let me tell you… it worked! Well, sort of. Because now I just can’t stop thinking about banana pancakes in general.

While my banana pancakes are just a flavorful extension of the good old classic flapjack recipe, I opted to make mine “silver dollar style,” which basically means you get triple the number of pancakes at a quarter of the size. I’m not good at math, but I’m pretty sure it’s something like that.

Either way, I ended up with a few dozen silver dollar-sized pancakes that were perfectly poppable and strikingly stackable.

silvrer dollar pancakes

Here’s What You Need

  • Flour: Forms the base and structure of the pancakes.
  • Overripe bananas: Adds natural sweetness and moisture to the batter.
  • Baking powder: Helps the pancakes rise and become fluffy.
  • Sugar: Sweetens the batter subtly.
  • Egg: Binds the ingredients together and adds structure.
  • Milk: Thins the batter and contributes to the creamy texture.
  • Vegetable oil: Keeps the pancakes moist and cooks them without sticking.
  • Salt: Enhances the overall flavors of the other ingredients.
  • Fresh bananas: Used as a fresh, sweet topping.
  • Honey: Offers a rich, natural sweetness when drizzled on top.
  • Creamy peanut butter: Provides a creamy, rich topping.
  • Whipped cream: Adds a light, airy texture as a topping.
stacked pancakes with peanut butter

Let’s Cook

I also figured out a trick or two to getting the perfect golden pancake on both sides. First is maintaining a relatively low temperature. I used to cook my pancakes on medium-high, which often led to them burning or ending up with a batter-y center. It’s best to cook pancakes on medium heat, and the reason for the low temp has less to do with burn prevention and more to do with how the pan is greased.

The second trick I learned is not to grease the pan excessively. Just a bare mist of cooking spray does the trick. Even better if you are using a non-stick pan or griddle. This is where the medium cooking temperature comes in—if the pan is too hot, the butter or oil will bubble and create an uneven cooking surface, resulting in unevenly browned pancakes.

And when it comes to toppings for the banana pancakes, of course, more banana is the #1 option, even over maple syrup. I spread a thick layer of creamy peanut butter on some of my pancakes and let it ooze onto the pancakes below it in the stack. I also drizzled some honey over the whole thing instead of maple syrup. Plus, adding a little bit of homemade whipped cream to the mix, and you’re bound to have a breakfast that makes you forget every song you’ve ever had stuck in your head.

silver dollar sized pancakes

Getting Started

First thing’s first, let’s heat up your pan or griddle on medium. You’ll want to spray it lightly with cooking oil. Remember, we’re not deep-frying here, just a gentle mist will do to keep things from sticking.

Making the Batter

Now, grab those overripe bananas and mash them up good in a bowl—they’re not just for looks; they’re going to make these pancakes deliciously moist and sweet. In a separate bowl, whisk together the flour, baking powder, sugar, and salt. Then, stir in the vegetable oil until it resembles a crumbly dough. Toss in your whisked egg and start pouring in the milk slowly while stirring. You’re aiming for a thick and smooth batter. Finally, fold in those mashed bananas to get everything nicely incorporated.

pancake stack with honey and banana

Cooking the Pancakes

Before you go pouring all your batter in, test the waters with a teaspoon of it in the pan. If it burns too quickly or cooks too slow, adjust your heat setting. We’re looking for the Goldilocks zone here. Once you’ve nailed the temperature, start spooning about 2 tablespoons of batter for each pancake. Cook them for 2-3 minutes on each side until they’re golden brown. Remember, patience is key—let the pan do its thing and don’t rush.

Topping It Off

If you’re feeling fancy, whip up some cream until it’s nice and firm. And right before you’re ready to serve, get those pancakes warm in an oven set to 160°F. Stack them up and go wild with toppings—slather on that creamy peanut butter, slice up some fresh bananas, and drizzle generously with honey. If you’re a fan of a bit of indulgence, a scoop of whipped cream on top never hurt anyone.

breakfast with pancakes

Tips for Perfect Banana Pancakes

  • Proper Pan Temperature: For pancakes that are golden and cooked evenly, it’s crucial to find the right stove setting. Start with medium heat and adjust as needed. If the pancakes cook too quickly or start to burn, lower the heat slightly. This ensures that the inside cooks thoroughly without burning the exterior.
  • Minimize Grease in the Pan: To avoid greasy pancakes and ensure they do not stick, lightly spray the pan with cooking oil. If using a non-stick pan, a small amount will do. This helps achieve an even golden crust without excess oil soaking into the pancakes.
  • Mixing the Batter: Combine the ingredients until just mixed. Over-mixing can lead to tough pancakes. Lumps are okay; they tend to cook out and help keep the pancakes tender.
  • Testing the Batter: Before cooking the entire batch, test a small spoonful of batter in the pan. This helps you ensure the temperature is correct and the batter is seasoned to your liking. Adjustments can be made before cooking the full batch.
  • Serving Suggestions: Layer your pancakes with peanut butter and freshly sliced bananas, then drizzle with honey for a decadent breakfast. For an added treat, top with a dollop of whipped cream just before serving.
peanut butter honey pancakes

Whether you’re indulging in a leisurely breakfast or seeking a sweet treat to start your day, these pancakes are sure to hit the spot. Customize them with your favorite toppings—peanut butter, honey, or just a dollop of whipped cream—to create your perfect breakfast. Who knows, this simple dish might just become your new morning anthem.

So, go ahead, give these pancakes a flip and let your kitchen fill with the delicious aroma of cooked bananas and sweet, melting peanut butter. It’s a simple pleasure that’s hard to beat.

jack johnson banana pancakes

Jack Johnson’s Banana Pancakes Recipe

The Starving Chef
Make these easy banana pancakes topped with peanut butter, honey, and whipped cream for a delightful breakfast.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American, Breakfast
Servings 4



  • Preheat a pan or pancake griddle over medium heat. Lightly spray with cooking oil, taking care not to over-grease the pan. Mash the overripe bananas in a bowl.
  • In another small bowl, whisk together the flour, baking powder, sugar, and salt. Stir in the vegetable oil until a crumbly dough forms. Add the whisked egg and slowly pour in the milk while stirring. The batter should be thick and smooth. Stir in the mashed bananas.
  • Test out a teaspoon of the batter in the preheated pan. If it cooks too quickly or burns, reduce the heat. When the pan is properly heated, spoon about 2 tablespoons of the batter into the pan in a circular motion. Cook for 2-3 minutes per side, until the pancake is golden brown on both sides. Work in batches for 3-5 pancakes, letting the pan reheat between sets.
  • If using, whip the whipped cream for 5-10 minutes until smooth and it holds its shape on a spoon. Prior to serving, to keep the pancakes warm, preheat the oven to 160°F and use a ceramic plate or aluminum baking sheet to hold the pancakes until ready to serve. Serve the pancakes with creamy peanut butter and a side of local honey, plus some fresh bananas for topping as well! Enjoy!
Keyword banana, pancakes, peanut butter
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