A warm stack of pancakes sizzling on the griddle fills the kitchen with an irresistible aroma, coaxing everyone to gather around. These Banana Bread Pancakes are a delightful twist on a breakfast classic, combining the familiar flavors of banana bread into soft, fluffy pancakes that come together in just 20 minutes. The secret lies in the ripe bananas that add natural sweetness and moisture, creating a dish everyone will love.
These pancakes are perfect for busy mornings or lazy weekend breakfasts. They’re ideal for families seeking a comforting meal or anyone who loves bananas. If you have leftover pancakes, they can be stored easily for a quick breakfast later in the week.
Why You’ll Love This Recipe
- The pancakes are light, fluffy, and packed with banana flavor.
- They can be made in under 30 minutes, perfect for busy mornings.
- A simple technique keeps the pancakes soft without overmixing the batter.
- Each bite is enhanced with the crunch of walnuts and the sweetness of maple syrup.
What You’ll Need
Here’s everything you’ll need to make these delicious pancakes.
For the Pancake Batter
- 2 ripe bananas, mashed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
For Serving
- Maple syrup, for serving
- Chopped walnuts, for serving
Buttermilk can be substituted with regular milk mixed with vinegar or lemon juice.
Substitutions & Swaps
- Use almond milk for a dairy-free version.
- Swap chopped pecans for walnuts.
- Use honey instead of sugar for sweetness.
- Substitute coconut oil for melted butter.
How to Make It
Start by mixing your ingredients together.
1. Combine banana and buttermilk
In a mixing bowl, combine the mashed bananas and buttermilk, stirring until smooth.
2. Whisk dry ingredients
In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Mix wet ingredients
In the banana mixture, add the egg and melted butter, stirring to combine everything thoroughly.
4. Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
5. Preheat skillet
Preheat a skillet over medium heat and lightly grease it to prepare for cooking.
6. Cook pancakes
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
How to Store It
Fridge: 3-4 days in an airtight container
Freezer: yes, these pancakes freeze well
Reheat: microwave for 30-60 seconds or toast
Tips for Best Results
- Use very ripe bananas for maximum sweetness.
- Keep the batter slightly lumpy for fluffier pancakes.
- Adjust heat as needed; too high can burn the pancakes.
- Serve immediately for the best texture and flavor.
Serving Suggestions
- Drizzle with warm maple syrup for added sweetness.
- Sprinkle with chopped walnuts for a delightful crunch.
- Serve with a side of fresh fruit for extra nutrition.
