Banana Bliss Pancakes
Posted on: April 6, 2024. Updated on: May 1, 2024.
by Carolina Gelen
Table of Contents
What’s the secret to the perfect banana bliss pancakes?
Spotty, dark, ripe bananas! Ripe bananas have a higher sugar content, making them sweeter and more flavorful. For the ultimate banana flavor, make sure you practice your patience and allow those bananas tho fully ripen before turning them into banana bliss pancakes.
Looking to use up those leftover egg whites?
Here are some recipe suggestions:
Looking for more easy, breakfast recipes similar to these banana bliss pancakes?
Try my everything cheddar buttery biscuits for a fun Sunday baking project. You can make these ahead and store them in the fridge or freezer. Whenever you are ready to serve them, bake the frozen biscuits for a decadent and inviting breakfast.
My blueberry crumble is definitely a crowd pleaser. While typically served after a meal, for dessert, I find fruit crumbles to make a perfect breakfast. Top the warm, freshly baked crumble with Greek yogurt, some maple syrup and enjoy.
You won’t be able to get enough of these almond croissants. This recipe takes leftover, day-old croissants and brings them back to life through a fundgy, decadent almond filling and crunchy, sugar coated almonds sprinkled on top.
Banana Bliss Pancakes
Servings: 2
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
- 1 cup rolled oats
- 3 small, ripe bananas, peeled
- 3 egg yolks
- 3 tablespoons sugar
- 1 tablespoon vinegar
- 3/4 cup whole milk
- Kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup all-purpose flour
- Butter or neutral oil, for greasing
Instructions
- In a blender, combine the oats, bananas, yolks, sugar, vinegar, milk, and a pinch of salt. Pulse everything until smooth.
- In a medium bowl, whisk together the baking powder, baking soda, and flour. Pour the banana batter over the dry ingredients and gently whisk until mostly combined—don’t overmix, lumps are totally fine and highly encouraged in this recipe.
- Heat a medium nonstick or well seasoned cast iron skillet over medium heat. Grease with a little bit of butter or oil. Pour a ladle of the batter in the pan and cook for 1 or 2 minutes, until the top of the pancake looks bubbly. Flip using a spatula and continue cooking for 30 seconds or so. Stack the pancakes on top of each other as they cook to keep them soft. Repeat with the remaining batter. Adjust the heat as needed.
- Serve with peanut butter, butter and maple syrup or any other toppings of choice.
Why no whites? Curious
You could still use them, the pancakes will be a bit richer and more moist with the egg yolks since they bring a hefty amount of fat to the mix 🙂
Absolutely love your recipes!!
I love everything I’ve made from your recipes! Keep doing the fantastic job that you are doing! You’ve got a great talent for recipe development!
I think I have almond flour and probably coconut flour. I don’t want to use all purpose flour because I am gluten-free. Have you explored that? Thank you.
Breakfast for dinner banana bliss! Went well with lemon infused honey on top. Thanks for always keeping it delicious! 😋
Your IG acct is so fun!
Home run! Made these yesterday to raves. Used a bit of banana extract because I had it in hand. Delicious 🥞🥞
Just wanted to say my family loves these pancakes. Sometimes we follow the recipe exactly, but we also riff with what we have on hand (but we always have too many ripe bananas). They always come out great. Make a big batch and freeze them for pancakes anytime!