You have heard of banana pancakes, but what about pancake bananas? These mini pancake-coated bananas are perfect for kids (or kids at heart!) An extension of last year's pancake "cereal" trend, we first saw TikTok creators Stir and Style and The Hunger Diaries make them as an easy breakfast. Slices of banana are dipped in pancake batter and then cooked until golden brown. The verdict? If you like warm, caramelized bananas on top of your pancakes, you will love these!
For this variation, I stirred together a quick whole wheat pancake batter with buttermilk and my not-so-secret pancake ingredient - olive oil! I first had olive oil pancakes at the restaurant Layla in Sonoma, CA. Topped with strawberries and vanilla syrup, I was sold on the fruity, herbaceous notes the olive oil brought to pancakes. Feel free to swap in melted butter or a neutral oil.
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 4 teaspoon fine sea salt
- 1 cup buttermilk
- 2 tablespoons extra-virgin olive oil
- 1 large egg
- 1/ 2 teaspoon vanilla extract
- Nonstick spray
- 4 medium ripe bananas, sliced 1/2-inch thick
- Butter, for serving
- Fresh fruit, for serving
- Maple syrup, for serving
In a medium bowl, whisk flour, sugar, baking powder, baking soda and salt.
In another medium bowl, whisk buttermilk, egg, olive oil and vanilla. Add dry ingredients to wet ingredients. Mix until just combined (do not overmix).
Heat a large skillet over medium heat and coat with nonstick spray.
Working in batches, dip banana slices in pancake batter. Use a fork to coat completely, letting any excess batter drip off. Add banana slices to skillet, being careful not to overcrowd pan. Cook for 2 minutes on each side or until golden brown. Repeat with remaining bananas.
Serve with butter, maple syrup and fresh fruit, if desired.