Recipe by Tropical Texan
This is my version of the banana pancakes from Blue Heaven in Key West, FL. I've eaten there so many times and miss their delicious pancakes. It's not their exact recipe, obviously, but I think I got the flavor and texture almost exactly right!
Top Review by Juliansmommy!
These are the best banana pancakes from scratch I have ever had. Way better than any box mix. I like simple so I didn't add any spices and used plane old maple syrup. My whole family loves them.
- 177.44 ml whole milk
- 1 egg, beaten
- 2 medium very ripe bananas
- 29.58 ml oil or 29.58 ml melted butter
- 236.59 ml all-purpose flour
- 14.79 ml sugar
- 14.79 ml light brown sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 2.46 ml cinnamon
- 9.85 ml vanilla
- 0.59 ml nutmeg
- chopped walnuts (I like to toast them first) (optional) or pecans (I like to toast them first) (optional)
- 236.59 ml maple syrup or 236.59 ml cane syrup, heated
- 2.46 ml cinnamon
- 0.25 ml nutmeg
- 4.92 ml brown sugar
- 14.79 ml unsalted butter, melted
Directions See How It's Made
- Beat egg until fluffy. Add milk and oil/melted butter. Add vanilla.
- In another bowl, combine all dry ingredients.
- Take bananas out of skin and cut into very small pieces (1/2"). They do not have to be perfect, and do not worry about then getting a bit "mashed".
- Add dry ingredients gradually to egg mixture.
- Add cut bananas (and toasted nuts, optional).
- In a non-stick 8-10" skillet, heat pan to medium. Pan is ready when water dances on surface.
- Pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide.
- When the edges start looking a little "matte" and the pancake is bubbly, flip. When you see steam start "wisping" from the edges of the pancake, it is done.
- Top with syrup (mix ingredients above and heat in microwave for 30-45 seconds), whipped cream, or more bananas and nuts.