Crispy, Buttery Banana Bread Pancakes
from https://www.thekitchn.com/

If you’re craving banana bread but don’t have the patience for it to bake, look no further than banana bread pancakes. Fried in butter, drenched in maple syrup, and packed with banana flavor through and through, these pancakes provide instant gratification.

The ingredients in these pancakes mirror that of banana bread (flour, sugar, a leavener, and mashed bananas), so they really do taste like the real thing. The batter also gets a touch of spice from cinnamon and clove and a rich, molasses-y flavor from brown sugar, making them perfectly sweet without tasting like dessert. And instead of adding fat directly to the batter, they’re cooked in butter in the skillet, where they crisp up and soak in all its flavor.

FMM: The banana bread recipe I make does not include any spices.

2 very ripe large bananas
1 cup milk
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup chopped walnuts
6 tablespoons unsalted butter, divided
For topping: maple syrup, chopped walnuts, sliced banana

Mash 2 bananas in a large bowl with a fork until smooth (about 1 cup mashed banana). Add 1 cup milk, 1 large egg, and 2 teaspoons vanilla extract, and whisk until combined.

Add 1 cup all-purpose flour, 3 tablespoons packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Stir with a rubber spatula until just incorporated but no dry spots remain. Stir in 1/4 cup chopped walnuts.

Heat 2 tablespoons of the unsalted butter in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted.

Drop 3 (1/4-cup) portions of the batter into the pan and spread out each portion into a 4-inch round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 3 to 4 minutes more.

Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more butter between each batch. Serve immediately with sliced banana, walnuts, and maple syrup.

Serves 3 to 4, Makes 8 (4-inch) pancakes