If you’ve ever found yourself daydreaming about the cozy warmth of banana bread and the irresistible fluff of a weekend pancake stack, you’re about to discover your new favorite fusion: Banana Bread Pancakes. Imagine all the nostalgia and comfort of classic banana bread, but transformed into golden, tender pancakes that are perfect for breakfast, brunch, or even a sweet breakfast-for-dinner treat. This recipe takes simple ingredients and familiar flavors and turns them into something that will win over even the sleepiest morning crowd—especially when finished with fresh banana slices and a drizzle of maple syrup on top!
Ingredients You’ll Need
With just a handful of pantry staples and a ripe banana, making these Banana Bread Pancakes couldn’t be easier. Each ingredient brings something special to the mix—flavor, texture, or that trademark golden color. Let’s break down why you absolutely need each one!
- All-purpose flour: The backbone of fluffy pancakes, providing that perfect bite without being too heavy.
- Granulated sugar: Just a touch to enhance the sweetness of the ripe banana and complement the warm spices.
- Baking powder: Ensures your Banana Bread Pancakes rise tall and stay impossibly soft.
- Baking soda: Partners with the buttermilk for extra lift and a hint of tang to balance the sweetness.
- Salt: Don’t skip it! A little salt sharpens all the other flavors.
- Ground cinnamon: Warm spice that turns ordinary pancakes into banana bread dreams.
- Mashed ripe banana: The star of the show—make sure the banana is deeply speckled for the richest flavor.
- Buttermilk: The secret to ultra-tender pancakes with a touch of pleasant tartness.
- Large egg: For structure, binding, and extra fluff.
- Unsalted butter (melted): Adds richness and that diner-style flavor you love.
- Vanilla extract: A splash of vanilla rounds out all the flavor notes and gives bakery vibes.
- Extra sliced bananas and maple syrup: For serving—don’t skip this, it really completes the Banana Bread Pancakes experience.
How to Make Banana Bread Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step is all about even distribution, so you get consistent rise and just the right touch of cozy spice in every pancake.
Step 2: Combine the Wet Ingredients
In a separate bowl, blend the mashed banana, buttermilk, egg, melted butter, and vanilla extract. Take a second here to really mash the banana—no one wants a big banana lump hiding in their stack.
Step 3: Bring It All Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. Overmixing is the arch-nemesis of fluffy Banana Bread Pancakes, so stop when there are still a few streaks of flour—those will disappear as the batter rests.
Step 4: Rest the Batter
Let the batter sit for 5 minutes. This little lull makes all the difference, allowing the flour to hydrate and the leaveners to start working their magic. You’ll get tender pancakes every time.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set—usually about 2-3 minutes. Flip and cook another 1-2 minutes until each Banana Bread Pancake is golden brown and cooked through.
Step 6: Serve and Enjoy
Keep finished pancakes warm in a low oven as you cook the rest. Stack ‘em high, top with fresh banana slices, and pour over plenty of pure maple syrup. If you’re feeling fancy, a sprinkle of nuts or chocolate chips is also amazing!
How to Serve Banana Bread Pancakes
Garnishes
For maximum banana bread vibes, I always top my stack with extra sliced bananas and a hearty drizzle of maple syrup. A dusting of powdered sugar, a handful of chopped walnuts, or even some dark chocolate chips can add just the right finishing touch. If you’re feeling indulgent, a few curls of butter melting on top are absolutely dreamy.
Side Dishes
While these pancakes are the star, pairing them with sides makes for a balanced and fun breakfast spread. Try serving them with crispy bacon or sausage links for that salty-sweet contrast. A side of Greek yogurt with berries adds brightness and a bit of tang, and hot coffee or cocoa rounds everything out.
Creative Ways to Present
Don’t just stop at a simple stack—get playful with your presentation! Try layering Banana Bread Pancakes in mini stacks with alternating layers of yogurt and fruit for a brunch parfait. Cut the pancakes into fun shapes for kids, or serve as “banana bread sliders” with a smear of nut butter between two pancakes. The options are endless when you mix a little creativity with breakfast!
Make Ahead and Storage
Storing Leftovers
If you end up with extras (rare, but it happens!), simply let the pancakes cool completely, then layer them between sheets of parchment or wax paper. Store in an airtight container in the fridge for up to 3 days. This way, your Banana Bread Pancakes stay fresh and ready for quick breakfasts or snacks.
Freezing
For longer storage, these pancakes freeze beautifully. Stack cooled pancakes with parchment between each one, seal them in a freezer-safe bag, and keep for up to two months. When a craving strikes, you’ll have Banana Bread Pancakes at the ready—no need to thaw overnight.
Reheating
To reheat, you can pop pancakes in the toaster for crispy edges, or microwave them for 20-30 seconds if you’re in a hurry. If reheating a big batch, arrange them on a baking sheet covered with foil and warm in the oven at 300°F until heated through. They’ll taste just as delicious as freshly made!
FAQs
Can I use whole wheat flour or a gluten-free blend for Banana Bread Pancakes?
Absolutely! Whole wheat flour will add a heartier texture and slightly nutty flavor, while most one-to-one gluten-free blends yield fluffy results too. Just be aware that you might need to add an extra splash of buttermilk for the right batter consistency.
What can I substitute for buttermilk?
If you don’t have buttermilk, make a quick homemade version by combining 3/4 cup milk with 2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes before stirring into the batter. This gives you that signature tang and lift.
Can I make Banana Bread Pancakes vegan?
Definitely! Swap the egg for a flaxseed “egg” (1 tablespoon flaxseed meal + 2.5 tablespoons water), use a plant-based milk with a splash of vinegar, and substitute melted coconut oil or vegan butter for the regular butter. They’ll still turn out fluffy and delicious!
How do I know when it’s time to flip the pancakes?
Look for bubbles forming on the surface of each pancake and slightly set edges—that’s your cue! You want gently golden bottoms before the flip, which usually takes about 2-3 minutes on medium heat.
Can I add mix-ins to the batter?
Yes: stir in up to 1/4 cup chopped walnuts, pecans, or mini chocolate chips just before cooking for extra flavor and texture. Add-ins really make these Banana Bread Pancakes a crowd favorite, especially if you love some crunch or a chocolatey surprise.
Final Thoughts
If your mornings need a touch of nostalgia and a whole lot of comfort, Banana Bread Pancakes are ready to be your new go-to. With their inviting aroma, tender crumb, and naturally sweet banana flavor, they make every breakfast feel special. I hope you give them a try—and don’t forget to personalize your stack with your favorite toppings and mix-ins. Happy flipping!
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Banana Bread Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These Banana Bread Pancakes are a delightful twist on classic pancakes, infused with the sweet, comforting flavors of banana bread. They are fluffy, flavorful, and perfect for a cozy breakfast treat.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving:
- Extra sliced bananas
- Maple syrup
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix the mashed banana, buttermilk, egg, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Cook Pancakes: Let the batter rest for 5 minutes. Preheat a skillet or griddle over medium heat. Grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form and edges set, then flip and cook until golden brown.
- Serve: Enjoy warm with sliced bananas and maple syrup.
Notes
- Enhance texture by adding 1/4 cup chopped walnuts or mini chocolate chips to the batter.
- Keep cooked pancakes warm in a low oven while preparing the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 7g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
