This banana pancakes recipe yields pancakes with light, fluffy middles, crisp edges, and big banana flavor. The optional bran adds just a bit of texture and a hint of earthiness that is welcome in these sweet pancakes. Topped with maple syrup, a nice pat of butter, and toasted walnuts, they’re what weekend morning dreams are made of.
In a large bowl, whisk together the flour, wheat bran or germ, baking powder, cinnamon, and salt.
In a separate bowl or large measuring cup, mash 2 of the bananas with the sugar until you have a mostly smooth pulp. (You should have about 1 cup.) Add the egg yolks and whisk vigorously to combine. Then whisk in the milk and melted butter.
Pour the dry ingredients (from step 1) into the wet ingredients, whisking to combine. Whisk until the mixture is fairly smooth; some small lumps are OK. Add the egg whites and whisk until fully combined.
Thinly slice the remaining banana and set it aside. Heat the oven to the lowest setting (ideally 200°F) and set a wire rack on a baking sheet.
Heat a large nonstick skillet over medium-high heat or preheat an electric griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with vegetable oil.
Spoon the batter, a scant-1/4 cup at a time, onto the hot surface; a scant scone and muffin scoop works well here. Immediately lower the heat to medium-low. (If you notice your batter is thick, add milk 1 teaspoon at a time until the batter readily spreads into a round shape when added to the skillet.)
Cook the pancakes for about 1 minute, until just starting to set, then place 2 to 3 banana slices on top. Continue to cook on the first side until bubbles form on the tops and the bottoms are brown, about 2 more minutes. Flip and cook until the bottoms are brown, about 3 minutes longer. Transfer the cooked banana pancakes to the wire rack and place in the warm oven until ready to serve. Wipe the skillet clean to remove any caramelized sugars from the banana slices, if necessary, to prevent the next batch of pancakes from sticking.
Repeat with remaining batter, adding more oil as necessary and adjusting the heat so that the pancakes brown slowly enough to cook through.
Serve pancakes immediately with desired toppings: maple syrup, softened butter, and chopped walnuts are all good choices.
Storage information: Leftover banana pancakes can be frozen the same day they're made and reheated in a 250°F oven until warm throughout.
If you’d like, skip the banana slices and sprinkle pancakes with blueberries or chocolate chips instead.
