CJ's spiced banana pancakes from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 75) by Joanne Chang

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Notes about this recipe

  • Bessp on July 13, 2025

    These are very moist pancakes. They're a tiny bit fragile in the pan, but still flippable without too much fuss. I made a half batch, it filled up one hungry man. They have a good banana flavor. I served with maple syrup.

  • dbuhler on February 04, 2023

    I was not sure these would work out because my batter was neither "thick" nor "gloopy" as the recipe suggests. My batter was quite thin. I did a 50:50 blend of KA AP flour and KA white whole wheat flour (70g AP, 75g www). I let the batter sit for about 10 minutes to hydrate and that did help some. They cooked up beautifully and the texture was wonderful. You really need to be a banana lover to enjoy these pancakes though, and sadly, we are not, so we will not repeat these. My banana averse kids do better when the banana is mashed and mixed into the batter rather than having chunks of banana in baked goods. If you love bananas definitely give this recipe a try!

  • coryelizabeth on June 29, 2017

    I've made these many times, and they're amazing. The allspice and black pepper make them unusual (in a great way), and the bananas make them sweet and filling. Terrific!

  • anya_sf on June 24, 2017

    These are unusual in that there is more banana than pancake batter. I worried that they'd be difficult to cook, but they actually turned out quite well on my griddle. I used lowfat milk and white whole wheat flour. Three of us had no problem eating them all.

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