Banana Pancakes With Gingersnap Spread Recipe

Name: Banana Pancakes With Gingersnap Spread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 1 cup gingersnap cookie crumbs; 13 tablespoons Parkay margarine; 1/4 cup packed brown sugar; 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup whole milk; Bananas, for 4-5 slices per pancake; Maple syrup, to taste (optional)

Fluffy banana pancakes topped with a crunchy, sweet gingersnap spread – a delightful breakfast or brunch treat! This recipe makes 18 delicious pancakes, perfect for sharing (or not!). Get ready for a taste sensation that's easy to make and even easier to devour.

Prep Time 15 mins

Cook Time 40 mins

Calories 389.5 kcal

Protein 15g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Pancakes With Gingersnap Spread

1 cup gingersnap cookie crumbs
13 tablespoons Parkay margarine
1/4 cup packed brown sugar
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup whole milk
Bananas, for 4-5 slices per pancake
Maple syrup, to taste (optional)

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How to Make Banana Pancakes With Gingersnap Spread

Preheat your griddle or large nonstick skillet over medium heat.
**Make the Gingersnap Spread:** In a medium bowl, combine 1 cup gingersnap cookie crumbs, 1/2 cup (1 stick) Parkay margarine, and 1/4 cup packed brown sugar. Mix until well combined and set aside.
**Make the Pancake Batter:** In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
In a separate medium bowl, melt 4 tablespoons (1/2 stick) Parkay margarine. Add 2 large eggs, 1 cup buttermilk, and 1/2 cup whole milk. Whisk until just combined.
Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix. Let the batter rest for 5 minutes.
Melt the remaining 1 tablespoon of margarine in the preheated skillet.
Pour 1/4 cup of batter onto the hot skillet for each pancake. Top each pancake immediately with 4-5 slices of banana.
Gently press the bananas into the batter with the back of a spatula to partially submerge them.
Cook until bubbles form on the surface of the pancakes (about 2-3 minutes), then flip and cook the other side until golden brown (about 1-2 minutes).
Serve the pancakes immediately, topped with a generous spoonful of the gingersnap spread. Drizzle with maple syrup, if desired.