Pioneer Woman banana bread griddle cakes are easy, thick pancakes loaded with mashed bananas, toasted walnuts and cinnamon, ready in just 30 minutes. That makes them a cozy pick for weekend brunch, lazy mornings or a quick make ahead breakfast, since they store and reheat in minutes.
Mixing the coconut milk with vinegar first gives it five minutes to curdle into a dairy-free buttermilk, which keeps the cakes soft and tender. Skip that rest and the batter turns dense, so set a timer while you measure the dry ingredients.
This version swaps in coconut oil and gluten-free flour, so every bite is dairy-free and gluten-free without tasting like a compromise. Once you add the caramelized banana-walnut topping, each stack turns into something closer to dessert than a standard pancake breakfast.
Pioneer Woman Banana Bread Griddle Cakes
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes590
kcalA spiced batter hits the griddle and puffs up golden, then gets drowned in a bubbling maple caramel packed with browned bananas and crunchy walnuts.
Ingredients
- For the Griddle Cakes:
3/4 c. unsweetened coconut milk (carton style)
1 tsp. apple cider vinegar
1 c. all-purpose gluten-free flour (such as Bob’s Red Mill)
2 tbsp. sugar
2 tsp. baking powder
1 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tbsp. melted coconut oil
1/2 c. mashed bananas
1/2 c. toasted walnut pieces
- For the Caramelized Bananas:
2 tsp. coconut oil
1/4 c. sugar
1/2 c. maple syrup
1 large banana, sliced
1/4 c. toasted walnut pieces
1 pinch kosher salt
Directions
- Make the buttermilk: Combine coconut milk and vinegar in a small bowl, then set aside for 5 minutes so the mixture curdles.
- Mix the batter: Whisk the flour, sugar, baking powder, salt, cinnamon and nutmeg in a medium bowl, then add the wet ingredients and walnuts and stir until smooth.
- Cook the griddle cakes: Heat a greased griddle or nonstick pan over medium heat, then pour the batter in rounds. Once the edges bubble after about 2 minutes, flip and cook another minute or two, lowering the heat so they cook through without browning.
- Make the caramel topping: Add coconut oil and sugar to a dry nonstick pan over medium-high heat and let the sugar melt until golden brown. Once it caramelizes, pour in the maple syrup and stir in the bananas, walnuts and salt until everything gets a golden crust.
- Serve hot: Spoon the caramelized bananas and caramel sauce over the hot griddle cakes, then serve right away or keep warm in a low oven.
FAQs
Can I use regular flour instead of gluten-free flour?
Regular all-purpose flour works just as well here, and you can swap it in at the same 1 cup measurement. The texture will be slightly chewier since gluten develops more structure, but the flavor stays the same.
How long do leftover griddle cakes keep?
Keep them in the fridge for up to 3 days, then reheat on a dry skillet for a minute per side to crisp the edges back up. Since the caramel topping is best made fresh, save that for serving day.
Can I make the batter the night before?
You can refrigerate the batter overnight, but the baking powder loses lift after a few hours so the cakes may turn out flatter. Instead, cooking the griddle cakes ahead and reheating works better since they crisp up nicely on a hot skillet.
What if I don’t have a griddle?
A large nonstick skillet works just as well, though you may need to cook in smaller batches. Alternatively, a cast iron pan holds heat evenly, which helps these thick cakes cook through without burning the outside.
Why are my griddle cakes raw in the middle?
The most common cause is heat that’s too high, which browns the outside before the center sets. To fix this, drop to medium or medium-low once you pour the batter, since these are thicker than regular pancakes and need extra time.
