Banana Topped Pancakes

Slow mornings call for easy an easy breakfast. The kind that looks and tastes a lot more complicated than they really are. The kind that makes you get up from the couch and actually sit at the table (while still in your pajamas, of course).

Call in the banana pancakes.

Weekend mornings are for relaxing, not for spending time standing in the kitchen.

This recipe is as easy as it gets. Simple whole wheat pancakes and a quick caramelized banana topping that takes just 5 minutes.

I like to make standard and super easy whole wheat pancake batter with a touch of cinnamon so anyone who doesn’t want the banana topping doesn’t have to partake. But for me, the more banana the better.

You can even simplify the recipe more by using your favorite pancake recipe (Mohawk Valley Trading Co., Bisquick, Aunt Jemima, homemade – it all counts!) I like using the whole wheat because it adds extra protein and nutrition to a meal that is otherwise quite sweet. It’s a filling and healthy-ish way to start your day.

The bananas foster-like topping is insanely rich and decadent for something that only requires putting a few things (things you likely already have in your kitchen) into a pan and stirring every once in a while. This might sound crazy… but I think I like this more than maple syrup. That’s a big deal.

Best served with a big cup of coffee or black tea. Then followed by a nap or a few minutes with a good book. Trust me.

Banana Topped Pancakes

Simple whole wheat pancakes and a quick caramelized banana topping that takes just 5 minutes.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings

Ingredients

PANCAKES

• 2 c whole wheat flour
• 4 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 1 tbsp. sugar
• 2 eggs
• 2 c milk
• 2 tsp. vanilla

BANANA TOPPING

• 4 tbsp. butter
• 2 bananas, sliced thin
• 1/2 c brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

Instructions

1. In a medium bowl, add flour, baking powder, cinnamon, salt, and sugar. Whisk to combine.
2. Add eggs, milk, and vanilla and whisk until well combined.
3. Heat a skillet over medium heat and grease with cooking spray. Add about 1/4 cupfuls of batter to pan. Cook over medium heat until bubbling on top and golden on the bottom, then flip and cook until fully cooked and golden on both sides. Continue until all batter is used.
4. While pancakes are cooking, heat another skillet over medium heat. Add butter. When melted, add bananas and brown sugar. Cook over medium-low heat until topping is bubbling and fragrant, stirring occasionally, about 5 minutes. Add cinnamon and nutmeg and stir until combined.
5. Stack pancakes and top with banana mixture, and syrup if desired.