Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Banana Pancakes 3.9 (72) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 19, 2022 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 Dozen There are a few ways to make banana pancakes: You can top your favorite pancake recipe with sliced bananas, add banana to the pancake batter, or add fruit slices to pancakes as they cook. Our kid-friendly recipe is an innovative twist on the last approach. Each miniature flapjack has a banana slice in its center. Ingredients 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ½ 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 Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy. Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven. Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes. Rate it Print