Best Banana Pancakes

Best Banana Pancakes are delicious pancakes that taste just like warm banana bread! Great for using over ripe bananas!

Mornings taste better with pancakes! If you love pancakes as much as I do try this Maple Sweet Potato Pancakes, Blueberry Sour Cream Pancakes or The Best Buttermilk Pancakes.

Banana Pancakes

I am starting to think that I buy bananas just so that they can get over ripe and I can make something delicious!

I needed a yummy breakfast and I love banana bread so I couldn’t wait to try this recipe!

I have seen banana bread pancakes  and I have been wanting to try it for a while now.

These pancakes tasted just like banana bread!

They were really thick and moist and had a delicious banana flavor.

I especially loved the vanilla maple glaze on top!

This was the perfect way to use my over ripe bananas and this breakfast was a huge hit!

What you need to make banana pancakes

• All purpose flour: holds it all together and adds the thick, rich flavor of pancake.
• Baking powder: helps them fluff up and stay puffy.
• Salt: baking powder and salt have a perfect combination of raising the pancakes.
• White sugar: a little sweetness to the pancakes.
• Cinnamon: added taste of homemade bread.
• Nutmeg: love the nutty, earthy flavor in these pancakes.
• Milk: makes them nice and creamy.
• Vanilla extract: just a hint of extra flavor.
• Bananas: the riper the better!
• Butter: sticks it all together.
• Pecans: adds a more delicious topping over these banana bread pancakes.

Vanilla Maple Glaze:

• Maple syrup: sugary and sweet for the glaze.
• Powdered sugar: thickens the glaze up.
• Vanilla: a dash adds so much flavor!

How to make banana bread pancakes

• Whisk together ingredients: Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
• Combine and mix together:Add in mashed bananas and melted butter and mix together until the batter is smooth.
• Prepare skillet: Spray skillet with cooking spray and add 1/3 cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
• Cook pancake batter: Repeat with remaining batter. I was able to get about 8 pancakes.
• Make the vanilla maple glaze: whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.

Topping and add-ins for banana bread pancakes

• Chocolate: chocolate chips, white chocolate or Nutella.
• Nuts: pecans, walnuts, candied nuts, cashews.
• Fruit: raspberries, cranberries, blueberries or strawberries.
• Coconut: shredded
• Syrup: maple, caramel, chocolate or buttermilk.

Tips for making banana bread pancakes

I love to make these ahead of time before my kids come down to eat.

Resting them in the oven only helps keep them warm and does not over bake them.

They are still fluffy, moist and ready to enjoy!

For fluffier pancakes let the batter rest for a moment

• For more of a banana bread pancake divide the flour with 1 cup flour and 1 cup wheat flour.
• Instead of white sugar, you can use brown sugar in replace of it for a sweeter taste.
• These pancakes don’t take much time, but to make it easier you can even mix and combine the ingredients in the blender and blend until smooth.
• The batter does best if you give it some time to rest before cooking it on the skillet. This will activate the leavening agents and help to thicken up the batter.
• For best results, using a non-stick skillet will help your pancakes cook throughout.
• A little butter or non-stick grease is great to add to the skillet before pouring your batter on.
• You will want to make sure that your skillet is warm to hot before you pour your batter on it. That way they will cook evenly throughout the pancake.
• Once the middle begins to bubble up, the pancakes are ready to be flipped.
• If you are planning to make these a little ahead, keep them warm and fresh by simply placing the cooked pancakes on a baking sheet and place in the oven at the lowest temperature (around 170 degrees Fahrenheit. When ready to serve, pull them out of the oven.

More banana recipes to enjoy!

• Magnolia Bakery Banana Pudding 
• No Bake Banana Caramel Pecan Pie
• Banana Cake with Cream Cheese Frosting 
• Banana Bread Streusel Muffins
• Easy Banana Muffins

Banana Pancakes

3 from 1 vote

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Alyssa Rivers

Servings 6 people

Print Review

Delicious pancakes that taste just like warm banana bread! Great for using over ripe bananas!

Course Breakfast

Cuisine American, Caribbean

Ingredients

• 2 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1 teaspoon cinnamon
• 1 teaspoon Brown sugar
• 1/4 teaspoon nutmeg
• 2/3 cup milk
• 1 tablespoon vanilla extract
• 3 large very ripe bananas mashed
• 2 tablespoons butter melted
• chopped pecans for garnish optional

Vanilla Maple Glaze:

• 1/2 cup maple syrup
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
2. Add in mashed bananas and melted butter and mix together until the batter is smooth.
3. Spray skillet with cooking spray and add 1/3 cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
4. Repeat with remaining batter. I was able to get about 8 pancakes.
5. To make the vanilla maple glaze, whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.

Recipe Notes

Updated on October 13, 2019

Original date on March 7, 2014

Nutrition Facts

Banana Pancakes

Amount Per Serving

Calories 283 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g15%

Cholesterol 13mg4%

Sodium 149mg6%

Potassium 265mg8%

Carbohydrates 56g19%

Fiber 1g4%

Sugar 37g41%

Protein 3g6%

Vitamin A 161IU3%

Calcium 132mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.