Hawai‘i Family Breakfast: Banana Pancake Recipe
Turn overripe bananas into this family recipe for a keiki a.m. favorite.
“Thanks, Jack Johnson, for the fun song and inspiration! Holiday mornings in our home include a centerpiece of stacked banana pancakes with perfectly crisped edges served with sliced bananas and creamy Tru-Whip or sweet maple syrup.”
—Christine Labrador, art director, HONOLULU and HONOLULU Family magazines
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup + 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 small, over-ripe banana, peeled and mashed
- 3 tablespoons melted butter for mix
- Extra butter for cooking
- Vegetable oil for cooking
SEE ALSO: 🥞 Make Ube Pancakes and Ube Syrup
- Mix dry ingredients in a bowl.
- Mash banana, whisk in eggs, add milk and vanilla.
- Fold banana mixture and melted butter into dry ingredients until just combined.
- Melt a pat of butter and a tablespoon of vegetable oil on griddle for every 3 to 4 pancakes.
- Scoop ¼ cups of batter onto griddle 2 inches apart and cook for about 2 minutes until edges bubble, then flip and cook for another 1 to 2 minutes.
Adapted from The Kid’s Cookbook by Abigail Johnson Dodge.