Banana pancakes are light, delicately sweet and simple to make! I’ve included instructions for making pineapple marmalade, but that’s optional – you can swap in crushed pineapple to make this easy banana pancake recipe even easier!
When people ask how Keith and I met, I pause before answering. Meeting Keith is hands-down the best thing that’s ever happened to me, but our story can sound a little, well, drippy.
The conversation usually goes like this:
How did you and Keith meet?
Answer: In the 6th grade. In fact, we shared our first kiss that year – just a peck of course – playing truth-or-dare with other kids on ‘the big tire’.
Really? So were you high school sweethearts?
Answer: No, just friends until after we graduated. We got together just before our 19th birthdays – we’re two days apart.
Awww, that’s so sweet.
And it’s that last bit where I wonder if they really think it’s sweet or are wishing they hadn’t asked.
Paranoia? Most likely.
The truth is that I conceal an eye-roll sometimes when couples get their schmoopy on. But mostly I love to see happy couples and I love to be part of a happy couple. It makes me grateful everyday. Which brings me to banana pancakes.
Can’t you see that it’s just raining?
Ain’t no need to go outside…
But, baby, you hardly even notice
When I try to show you this
Song is meant to keep you
From doing what you’re supposed to.
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now…
Since I first heard Jack Johnson’s sexy, sweet tune I’ve wanted to try banana pancakes. But what are they exactly? I don’t know what they are in the Johnson household, but I love Chef Ed Kenney’s take on them from the article, Island Time with Jack Johnson, Chef Ed Kenney, and Surfer Kelly Slater in the July issue of Bon Appetit. And it’s not just the pancakes that are swoon worthy: the story of MA’O Organic Farms is laudable, the party setting enviable, and the menu mouthwatering.
Kenney’s banana pancake recipe is a cross between pancake and crepe and is served with homemade pineapple marmalade and whipped, lightly sweetened Crème Fraîche. I’ve mentioned before that Keith isn’t always a pancake fan, something about ‘like swallowing a blanket,’ but these he loved.
So the next time you’re in the mood for a lazy morning (or evening) with your sweetie or anyone you love, you’ll know just what to make.
When the whole world fits inside of your arms
Do we really need to pay attention to the alarm?
Wake up slow, mmm mm, wake up slow…
How to Make Banana Pancakes:
Whisk together sugar and crème fraîche and thinly slice bananas; set aside. Preheat oven to 200°F. Melt 2 tablespoons of butter in a small saucepan then whisk together banana pancake ingredients, including melted butter in a medium bowl.
Heat crepe pan or non-stick skillet over medium-high heat until hot. Add butter and swirl to coat. Add 1/4 cup banana pancake batter and swirl into a thin, even pancake. Arrange several banana slices on top. Cook about 2 minutes until top looks mostly dry (reduce heat if pancake seems to be cooking too quickly). Carefully flip and cook about one minute more. Fold into quarters with a spatula and transfer to a baking sheet and cover loosely with foil. Place in the preheated oven to keep warm while you cook the remaining pancakes. Repeat process, transferring finished pancakes to the oven as you work.
Serve banana pancakes with sweetened crème fraîche and crushed pineapple or pineapple marmalade.
Banana Pancakes Recipe Video
I wanted to make fewer pancakes than the original recipe, so I cut the ingredient amounts in half - except for the pineapple marmalade. I made a full batch, but cut the sugar in half because the pineapple was so sweet already and I wanted the tang of the lemon to come through.
- 1/2 cup crème fraîche or full-fat sour cream
- 2 teaspoons natural cane sugar
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 6 tablespoons unsalted butter divided
- 2 ripe bananas peeled, sliced into thin rounds
- 1/2 lemon thinly sliced, seeds removed
- 3 cups finely chopped pineapple about 1 medium pineapple
- 1/2 cup sugar
Whisk the crème fraîche and sugar in a medium bowl until thick, 2 minutes or so.
Preheat oven to 200°F.
Melt 2 tablespoons butter in a small saucepan.
In a medium bowl, whisk flour, salt, egg, milk, 2 tablespoons melted butter, and 1/2 cup water just until smooth.
Heat crepe pan or medium non-stick skillet over medium-high heat until hot; add 1 1/2 teaspoons butter and swirl pan to coat. Scoop 1/4 cup batter into pan and gently swirl to create a thin layer; arrange several banana slices on top.
Cook pancake for about 2 minutes or until bottom is golden brown and top looks nearly dry. Watch the level of heat and reduce it if the pancake starts to burn.
Carefully flip the pancake and cook until it sets and bananas turn golden brown, about 1 minute more. Lift edge with a spatula and fold in half, then lift from edge to fold into quarters. Transfer pancake to a baking sheet and cover loosely with foil. Place in the preheated oven to keep warm while you cook the remaining pancakes.
Repeat process, transferring finished pancakes to the oven as you work.
In a medium saucepan, bring lemon slices, pineapple, sugar, and 1/2 cup water to boil. Reduce heat and simmer for about 45 minutes, until pineapple and lemon are soft and translucent. Let cool and then transfer to a pint jar. Refrigerate. (You can make the marmalade up to 2 weeks in advance.)
Note that preparation time does not include the optional pineapple marmalade which can be made up to 2 weeks in advance.