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 mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Breakfast
Cuisine American, Breakfast
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