Description
These banana pancake dippers are a fun twist on classic pancakes! Sliced bananas are dipped in a fluffy pancake batter, cooked until golden, and perfect for dipping in syrup or chocolate sauce. A great kid-friendly breakfast or snack!
Ingredients
Units
Scale
- 2 large ripe bananas, sliced into 1/2-inch rounds
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup, chocolate sauce, or peanut butter for dipping
Instructions
- Prepare Bananas: Slice bananas into ½-inch rounds and set aside.
- Make Pancake Batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract. Combine wet and dry ingredients, stirring until just mixed (a few lumps are okay).
- Dip Bananas: Heat a nonstick skillet over medium heat and grease lightly with butter or oil. Dip each banana slice into the pancake batter, coating evenly.
- Cook: Place dipped banana slices onto the skillet and cook for about 2 minutes until bubbles form. Flip and cook for another 1–2 minutes until golden brown.
- Serve: Enjoy warm with maple syrup, chocolate sauce, or peanut butter for dipping!
Notes
- Extra Flavor: Sprinkle cinnamon or nutmeg into the batter for a cozy touch.
- Dairy-Free Option: Use almond, oat, or soy milk, and substitute butter with coconut oil.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.