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Banana bread pancakes, topped with bananas and almonds.

High Altitude Banana Bread Pancakes (Banana Almond Pancakes)

Heather Smoke
These soft and fluffy banana almond pancakes have all the flavor of banana bread, with cinnamon and nutmeg for spice, and crunchy almonds.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings12 pancakes

Equipment

  • Non-stick Griddle

Ingredients
 

  • ¾ cup mashed, over-ripe bananas (about 2 medium/large bananas)
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ¼ cup dark brown sugar, lightly packed
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ cup almonds, roughly chopped, for garnish
  • softened butter, pure maple syrup, and sliced bananas, for serving

Instructions
 

  • In a bowl, mash the bananas as smoothly as you can, then whisk in the buttermilk, egg, melted butter, vanilla and almond extracts, and brown sugar. It's okay if there are small lumps of banana all throughout.
  • Separately, whisk together the flour, spices, baking soda and salt. Add the dry ingredients to the wet, and whisk just until moistened.
  • Let the batter rest for a couple of minutes while you preheat the griddle to between 310-315 degrees F.
  • Use a 1/4 cup measuring cup to portion the batter onto the griddle, leaving enough room for the pancakes to spread. Cook the pancakes on one side until golden brown underneath, and you can easily flip them over, then cook on the other side until cooked through.
  • Serve hot with soft butter, maple syrup, sliced bananas, chopped almonds and a sprinkling of cinnamon.

Notes

Serve the pancakes hot off the griddle, or keep them warm on a baking sheet, in a 200-degree oven while you cook the rest of the batter.
Refrigerate leftover pancakes in an airtight container for up to 3 days, or wrap well and freeze for 3-6 months.
Re-warm leftover/frozen pancakes in the microwave, or in a toaster.
Keyword Almond, Banana Bread, Pancakes
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