Oven Baked Banana Pancakes Recipes

OVEN BAKED BANANA PANCAKES

Oven Baked Banana Pancakes image

So what can you do with one over-ripe banana? Well, this is the best answer. ever. Fluffy oven-baked banana pancakes are full of banana goodness but super easy and almost foolproof. Give it a try today.

Provided by Dan Mikesell AKA DrDan

Time 35m

Number Of Ingredients 10

Ingredients

1 banana (ripe )
1 egg
2 tablespoons oil
3/4 cup milk
1 cup flour
2 tablespoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon butter (to coat pan)
1/4 cup chopped nuts (optional to top)

Steps:

Preheat oven to 375°. Add an oven safe pan to the oven to preheat, also. I used a 10-inch cast iron skillet.
Mash one ripe banana then add one egg, two tablespoons oil, and 3/4 cup milk. Whisk together.
Remove preheated pan and coat with one tablespoon butter.
Mix dry. one cup flour, two tablespoons sugar, two teaspoon baking powder, 1/2 teaspoon salt. Mix wet into dry.
Pour into the heated pan and top with 1/4 cup chopped nuts. I like walnuts but pecans will be good. Or just skip the nuts.
Bake for 25 minutes. You can turn the broiler on for a few minutes near the end to brown more if needed.

Nutrition Facts : Calories 607 kcal, Carbohydrate 66 g, Protein 15 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 124 mg, Sodium 789 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 24 g, ServingSize 1 serving

BANANA PANCAKES

Banana Pancakes image

Provided by Food Network

Categories dessert

Time 40m

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
1 cup buttermilk
1/4 cup whole milk
1 tablespoon melted unsalted butter, plus 3 tablespoons
3 ripe bananas, cut into 1/3-inch slices

Steps:

Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.

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