Can I use overripe bananas for banana pancake dippers?

Yes, slightly overripe bananas will work, but very soft bananas can become mushy once cooked. For the best texture, use bananas that are yellow with just a few brown spots so they stay tender without falling apart.

Why is the pancake batter sliding off the bananas?

This usually happens if the batter is too thin or the bananas are very moist. Try letting the batter rest for a minute to thicken slightly, or gently pat the banana slices dry before dipping.

How do I know when banana pancake dippers are fully cooked?

The coating should be lightly golden and set on the outside, while the banana inside feels soft and warm. If they brown too quickly, lower the heat and cook a little longer to avoid raw batter.

Can I make banana pancake dippers ahead of time?

They’re best served fresh, but you can make them a few hours ahead and reheat gently in a skillet or toaster oven. Reheating slowly helps bring back some crispness without drying them out.

Can I make these without Bisquick?

Yes, you can use your favorite homemade pancake batter instead. Just make sure it’s not too thin so it sticks well to the banana slices during cooking.

Banana Pancake Dippers – Easy, Cozy Breakfast Favorite

Description

Banana pancake dippers are a cozy, kid-friendly breakfast made by dipping fresh banana slices into pancake batter and cooking them until golden, then serving warm with maple syrup for dipping.

Ingredients

Scale

2 cups Bisquick pancake mix
1 cup milk
2 large eggs
3 to 4 ripe bananas
Maple syrup, for serving

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Instructions

In a large bowl, whisk together the Bisquick, milk, and eggs until just combined and smooth.
Peel the bananas, cut them in half crosswise, then slice each half lengthwise into thin strips.
Heat a nonstick skillet or griddle over medium heat and lightly grease the surface.
Dip each banana strip into the pancake batter, allowing excess batter to drip off.
Place the coated bananas onto the hot skillet and cook for about 2 minutes, until the batter sets and the bottoms turn lightly golden.
Carefully flip and cook the second side for another 1 to 2 minutes, until cooked through.
Remove from the pan and let cool slightly before serving with maple syrup.

Notes

Use bananas that are yellow with a few brown spots for the best texture.
If the batter feels too thin, let it rest for a minute before dipping the bananas.
Cook over medium heat to avoid browning the outside before the inside is done.
These are best served fresh but can be reheated gently in a skillet.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18 g
Sodium: 620 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 95 mg