Martha Stewart Banana Pancakes

Martha Stewart banana pancakes take about 25 minutes and a handful of pantry staples like flour, milk and ripe bananas to make a fluffy, golden stack with caramelized fruit. Try these simple breakfast ideas for lazy Sunday brunch or busy school mornings, since they're freezer-friendly and ready fast.

Place the banana rounds in the hot skillet first, then spoon the batter right over them. Skip that and the fruit just sinks into the pancake or sits on top without caramelizing.

Martha cooks the banana slices right in the pancake, so every bite has sweet, browned fruit baked into the middle. She also sautes extra slices in butter until golden, which gives you a warm caramelized topping instead of plain syrup alone.

Martha Stewart Banana Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

170

kcal

A light, slightly lumpy batter cooks around buttery banana rounds until the edges turn golden and the bubbles pop. Extra sauteed slices go on top for a soft, caramelized finish.

Ingredients

• 1 cup all-purpose flour
  

• 2 tablespoons sugar
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• 1 large egg, lightly beaten
  

• 1 cup milk
  

• 2 tablespoons unsalted butter, melted, plus more for sauteing banana slices
  

• 2 bananas, peeled and sliced into ¼-inch-thick rounds
  

Directions

• Mix the dry ingredients: Preheat the oven to 200°F, then whisk 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder and 1/2 teaspoon salt in a medium bowl. That oven will keep your first pancakes warm while you cook the rest.
• Add the liquids: Add 1 lightly beaten large egg, 1 cup milk and 2 tablespoons melted unsalted butter to the bowl. Whisk just until combined, because a slightly lumpy batter makes the pancakes tender instead of tough.
• Set bananas in the skillet: Heat a large nonstick skillet over medium heat, then place 3 banana rounds in the pan, spaced about 1 inch apart. Slice the 2 peeled bananas into 1/4-inch-thick rounds first, so they brown evenly.
• Spoon on the batter: Spoon 1/4 cup batter over the banana rounds. Cook until large bubbles cover the surface, which takes 1 to 2 minutes.
• Flip the pancakes: Flip each pancake once the bubbles cover the top. Cook about 1 minute more, until the bottom turns golden.
• Keep them warm: Transfer the cooked pancakes to a baking sheet and slide it into the preheated oven. They hold there nicely while you finish the batch.
• Cook the rest and serve: Keep cooking the remaining banana rounds and batter, adding a little more butter to the pan as needed. Then saute the extra banana slices in butter until golden and spoon them over the stacked pancakes.

Tools for this recipe

• OXO 11-inch balloon whisk, Nordic Ware half sheet pan, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which bananas work best for these pancakes?

Ripe bananas with a medium-yellow peel and some brown spots give the best flavor and slice cleanly into rounds. Skip green-tinged ones, since they taste bitter and stay firm. Very brown bananas still work, though they get soft and are harder to slice.

Can I make these banana pancakes gluten-free or dairy-free?

Yes to both. For gluten-free, swap the all-purpose flour for an all-in-one gluten-free flour blend in the exact same amount. For dairy-free, use your favorite plant-based milk, and expect the taste and texture to be just slightly different.

How do I store and freeze leftover pancakes?

Let them cool, then keep them in an airtight container in the fridge for 3 to 4 days. To freeze, layer them between parchment or wax paper in a freezer-safe bag, where they keep for up to 3 months.

What's the best way to reheat banana pancakes?

A toaster is the easiest way for a few pancakes, and you can run them through again on a lower setting if they're not warm in the middle. For a bigger batch, use a 350°F oven: about 6 to 10 minutes from frozen, just a few minutes from the fridge.

Can I make mini banana pancakes or add mix-ins?

For minis, place 5 banana slices about 3 inches apart in the skillet and spoon 1 tablespoon batter over each. Cook the same way, 1 to 2 minutes, then flip for about 1 minute. Chocolate chips, raisins or chopped nuts can go into the batter before it hits the pan.