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.
A Note from Nora
My monkey-loving daughter enjoys these banana pancakes so much, I always have some in the freezer. Some of her other banana breakfast favorites include my Cinnamon Crunch Banana Bread and my Banana Nut Waffles.
How to Make Banana Pancakes:
Read on for the detailed step-by-step ingredients and instructions, or scroll down for tips and the printable recipe card.
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:
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- 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.