Banana medallions are lightly coated in pancake batter and browned up on a griddle to make this Battered Banana Pancake Recipe. If you like bananas, then this preparation may just rock your breakfast routine!
This banana pancake recipe is a happy accident. To make a long story short, my youngest dd overloaded a pancake with way too many bananas and flipped it a little bit to early. When she did, the innards came sloshing out. That is, bananas…still lightly coated with pancake batter…were scattered all over the griddle, on the side of the griddle, on the stove…you get the picture!
Alas, a new banana pancake recipe was born!
Will it set your morning breakfast routine on fire? I doubt it. But, quite possibly…if you love bananas. It most definitely is a very tasty way to enjoy this fruit…even if you don’t particularly care for bananas…which may or may not be me!
Battered Banana Pancake Recipe – Tips and Tricks
We were super excited about this new way to look at pancakes and tried it on various fruits including strawberries and apples. (FYI bananas are hands down the best fruit in this recipe.) And, we learned a few things along the way.
- Slice the banana into medallions that are about 3/8 inch thick (slightly bigger than a 1/4 inch but not quite 1/2 inch.) A firm banana works best.
- When it comes to dipping the bananas into the batter, the easiest method was to drop the medallions into the batter and then scoop each one out individually with a fork. (The banana is on top of the fork and not punctured at all.) Allow the excess batter to drip off the banana for a few seconds. (You can tap the bottom of the fork on the side of the bowl to speed up the process a bit.)
- It really doesn’t matter if you have too much batter on the banana medallions. If you do, the batter will spread when you put the banana on the griddle so the final product will have a little more “edge” on one side.
- It can be a little distressing that the battered bananas don’t all make to the griddle at about the same time. Don’t worry. Get as many on the griddle as you can in about 3 minutes and then it is easy to watch over them.
- Unlike what happens with regular pancakes, the battered bananas will not firm up on top and begin to form indentations. Instead, you have to get a sense for how long it takes for one to brown – about 2 to 3 minutes.
- You can make A LOT of battered bananas. Or, you can make some and use the remaining batter to make some regular pancakes too.
- You can freeze the finished product! Freeze them in a single layer and when firm, transfer them to a bag that seals. Heat them up in a toaster oven.
- This recipe was adapted from one over at AllRecipes – we added whole wheat flour and made it vegan!