Enjoy these Banana Bread Pancakes (made with plenty of mashed banana and buttermilk!) served with maple syrup and chopped walnuts – a tasty breakfast treat that’s ready in a flash.
Ingredients for Banana Pancakes
In addition to mashed bananas, this recipe is made with basic pancake ingredients like flour, eggs, buttermilk and a touch of sugar.
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 medium mashed bananas (about 1 cup)
2 large eggs
2 tablespoons oil OR melted butter
1 teaspoon white vinegar
1 teaspoon vanilla extract
- use 1 cup whole wheat flour and 1 cup white flour for a healthy twist
- you may skip the sugar if you’re cutting back, or use 1 tablespoon honey or maple syrup instead
- if you don’t have buttermilk, make a substitute by mixing 3/4 cup regular milk with 1 teaspoon white vinegar, let sit for 5 minutes before using
- add chocolate chips or chopped walnuts to the batter for an extra treat
You need the following equipment ready:
- a medium-large mixing bowl
- a large measuring jug
- measuring cups and spoons
- a fork to mash the bananas
- a whisk
- a spatula
- not necessary but helpful: cookie scoop, griddle
1 – Combine ingredients separately:
To make the fluffiest pancakes, combine the wet and dry ingredients separately before mixing them into a batter.
Place all dry ingredients in your mixing bowl and mix well.
Place all wet ingredients in your measuring jug and mix well.
2 – Make batter:
Add the wet to the dry ingredients and fold together with a spatula just until combined – do not overmix.
If you overmix the batter, your pancakes may turn out dense and gummy.
3 – Bake pancakes:
Heat your griddle or a nonstick skillet over medium heat, then add a little oil.
Drop about 3-4 tablespoons of batter per pancake on the surface – I like using a cookie scoop for ease and mess-free-ness.
Cook the pancakes until small bubbles appear on the surface, then flip and cook until no longer raw in the middle.
Nora’s Tips for the Best Banana Pancakes:
Heat the oven to a low temperature (around 200°F), and place cooked pancakes on a rack in the oven to keep them warm.
Make sure you don’t overmix the batter – use a spatula (not a whisk!) and only combine until no more dry flour is visible. Lumps are fine!
Chocolate chips or chopped walnuts are a nice addition to the pancake batter!
How to Freeze Banana Pancakes:
To freeze these banana bread pancakes, place them on a lined cookie sheet.
Cover and flash-freeze (just place them in the freezer until they’re firm – 30-60 minutes).
Then, transfer pancakes to a plastic freezer bag, label with the name and use-by date (freeze for up to 3 months) and return to the freezer.
When ready to serve, remove as many pancakes as you want from the bag and microwave on defrost for 2 to 3 minutes.
Pair these Pancakes With:
Print the Recipe:
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 medium mashed bananas (about 1 cup)
- 2 large eggs
- 2 tablespoons oil OR melted butter
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Combine ingredients separately: Add dry ingredients to mixing bowl and combine well. Add wet ingredients to measuring jug and whisk well.
- Make batter: Add wet to dry ingredients and fold together JUST until combined. Do not overmix.
- Bake pancakes: Heat griddle or skillet over medium heat. Lightly grease and drop 3-4 tablespoons per pancake on surface. Cook until bubbles appear, flip then cook until no longer raw in the middle.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 424
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