Father’s Day doesn’t get enough brunch love, so these pancakes are a shoutout to my dad – he might not have taught me how to cook, but he definitely taught me how to eat! Spicy banana pancakes were his crowning achievement in the kitchen and I just had to share them in his honor. Dads definitely deserve their own special breakfast too.
Banana pancakes are crisp on the outside and melt-in-your-mouth moist inside, generously spiced with cinnamon, nutmeg, and allspice. They pair perfectly with a simple honey syrup steeped with cardamom and vanilla.
This is one of the first recipes I’ve posted that isn’t an original, although I did tweak it a bit. To give credit, here’s my dad’s original version, sent over text because it was never written down:
Smash up 1 ripe banana for every 6 pancakes. Add a half teaspoon of each: Cinnamon, nutmeg, and allspice.
Done and done! The key thing here is that you can absolutely just add these ingredients to Bisquick. We’re not trying to get fancy if we don’t want to. (But if you do want to, chances are you already have everything you need.)
Cardamom pods aren’t always easy to find locally. Many middle eastern shops will carry them in bulk and Amazon has a great price on green cardamom pods. Cardamom keeps for quite a while in the pantry, and I like to steep a few pods in hot water for a simple, bright tea.
And if cardamom honey doesn’t sound like your thing, go for banana’s true love – a drizzle of gooey, melted peanut butter would be to die for!
- 2 ripe bananas
- 1 egg
- 1 cup milk
- 2 T. butter, melted
- 2½ t. baking powder
- 1 t. cinnamon
- 1 t. nutmeg
- 1 t. allspice
- ¼ t. salt
- 1 cup flour
- 1 T. brown sugar
- 12 green cardamom pods
- ½ cup honey
- ½ cup water
- 1 t. vanilla
- Smash the bananas with a fork in a large bowl until mostly smooth. Stir in the egg, then add milk and butter.
- Whisk in baking powder, spices, and salt. Slowly add flour and brown sugar, mixing just until barely incorporated; batter will be thick and a little lumpy.
- Heat a lightly oiled griddle or cast iron skillet over medium high heat, letting the batter rest while the griddle warms.
- Scoop ¼ cup of batter onto the hot griddle and cook until browned. Flip and repeat, then serve hot.
- Crush the cardamom pods with the flat side of a knife.
- Add cardamom, honey, water, and vanilla to a saucepan. Bring to a simmer over medium heat.
- Simmer for 5-10 minutes, until slightly thickened, and remove from heat to let cool.
- Strain syrup to remove cardamom pods and pour over pancakes.
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