Banana Bread Pancakes with Brown Butter
Inspired by techniques from Serious Eats.
Pancakes infused with ripe banana and brown butter, warm with cinnamon, and studded with toasted walnuts for a comforting treat.
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Method
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Equipment
- large bowl
- medium bowl
- small saucepan
- whisk
- flexible spatula
- wire rack set in a rimmed baking tray
- nonstick frying pan (30 cm) or griddle
- 80 ml scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 367 kcal |
| Protein | 6.9 g |
| Carbohydrate | 54.4 g |
| of which sugars | 24 g |
| of which free sugars | 14.4 g |
| Fat | 14.8 g |
| of which saturates | 5.4 g |
| Fibre | 3.2 g |
| Salt | 0.9 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Batter
- 2 large ripe bananas about 400 g
- 12 g dark brown sugar about 1 tbsp
- 1 large egg
- 1 tsp vanilla
- 42 g unsalted butter, plus more for the pan
- ¼ tsp ground cinnamon
- 165 g plain flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 1.5 g fine sea salt or table salt about ¼ tsp
- 120 ml buttermilk
- 60 g toasted walnuts, roughly chopped (optional)
To serve
- 90 ml maple syrup, to serve
- 1
Mash bananas. Mash 2 large ripe bananas (about 400 g) with 1 tbsp dark brown sugar, 1 large egg and 1 tsp vanilla in a large bowl until mostly smooth.
- 2
Brown butter. Melt 42 g unsalted butter in a small pan over medium heat, stirring often, until the solids are golden brown and smell nutty (4-6 min); off the heat whisk in ¼ tsp ground cinnamon and cool 5 min.
- 3
Mix dry. Whisk 163 g plain flour, ¾ tsp baking powder, ¾ tsp bicarbonate of soda and ¼ tsp fine salt.
- 4
Combine. Whisk the brown butter into the banana, then 120 ml buttermilk, then the flour mix until just combined; fold in 60 g toasted roughly chopped walnuts if using.
- 5
Cook. Set a wire rack in a rimmed baking tray. Heat a griddle to medium (175 °C) or a pan over medium heat; melt ½ tbsp butter, scoop 80 ml portions to make 8 cm pancakes (1-2.5 cm apart). Cook until bubbles appear and the base is golden (2-4 min), adjusting heat so they do not over-brown; flip and cook until cooked through (2-4 min). Move to the rack and repeat.
- 6
Serve. Serve warm with 90 ml maple syrup.
Storage
Once cool, they keep 5 days airtight in the fridge; reheat in the microwave or a 150 °C oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
