October 14, 2015
Fluffy and light banana bread pancakes with a generous drizzle of maple syrup and chopped walnuts for added crunch- who can resist this stack of pancakes for breakfast?
These are the types of pancakes you’ll want to make at least once a week. They are easy to whip up with those overripe bananas on your counter for a quick breakfast or breakfast-for-dinner.
Easy Banana Nut Bread Pancakes
If you love banana bread, then you’re going to love this delicious pancake recipe. The combination of warm pancake with sweet banana flavor, toasty walnuts, and maple syrup- it’s a masterpiece and less time-consuming to make than banana bread.
Banana Bread Pancake Ingredients
Here’s everything you need to make this pancake recipe:
- all-purpose flour: basic pancake ingredient that can be swapped with a 1:1 all-purpose gluten-free flour.
- baking powder: add the “fluff” to fluffy pancakes.
- salt: enhances the flavors of the other ingredients.
- brown sugar: adds a little sweetness.
- milk: use regular or your favorite non-dairy alternative.
- egg: provides structure to the batter and helps the pancakes rise.
- melted butter: for delicious buttery flavor in every bite.
- very ripe bananas: the riper the banana, the better the pancake.
- spices: cinnamon and nutmeg make it taste more like banana bread.
- vanilla extract: a staple ingredient for banana bread so we need it in these pancakes.
- maple syrup: for topping.
- chopped walnuts: this is if you like walnuts in your banana bread. They add a delicious crunch!
How to Make Banana Bread Pancakes
The key to banana bread pancakes with a fluffy texture and even banana flavor is to blend the banana with the wet ingredients. It creates a smooth batter, with no lumps to weigh the batter down.
Here’s how to make these banana bread pancakes:
- Combine the dry ingredients
Sift the flour, baking powder, and sugar in a large bowl. Make a well in the middle and set aside.
- Grab a blender
Combine milk, egg, melted butter, bananas, cinnamon, nutmeg, and vanilla in the blender jar and process until smooth.
- Make the batter
Pour the wet ingredients into the flour mixture and stir to combine.
- Get the griddle hot
Lightly grease and heat a griddle or large pan over medium-high heat.
Pour 2 tablespoons of batter for each pancake, making sure you spread the batter thin onto the griddle or pan. Wait until bubbles form to flip.
- Make a stack
Stack the pancakes 2-3 high and serve with maple syrup and chopped walnuts.
Want to watch them come together? I filmed a quick video so you can watch these banana bread pancakes come together from start to finish!
Quick Tips for the Best Banana Bread Pancakes
Want to make epic banana bread pancakes? Follow the recipe and these tips below. You won’t be disappointed.
Use fresh baking powder
Baking powder is what makes pancakes light and fluffy.
Add chocolate chips
Seriously, you can’t go wrong with the combination of hot pancakes, banana flavor, and melted chocolate. It’s almost like my chocolate chip banana bread!
Grease the pan or griddle
Whether you are using a pancake griddle or non-stick pan, it needs butter or cooking spray so the pancakes don’t stick and glide right off.
Wanna keep the banana goodness going? Try these banana waffles next time!
Best Banana Bread Pancake Toppings
While there’s nothing wrong with serving these banana bread pancakes with maple syrup, I’ve got a short and simple list of incredible pancake topping ideas to really bring out that banana flavor.
Banana Bread Pancakes
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 2 very ripe bananas
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons vanilla
- Maple syrup
- Chopped Walnuts
- In a large bowl, sift together the flour, baking powder, and sugar. Make a well in the middle and set aside.
- In a blender, combine milk, egg, melted butter, bananas, cinnamon, nutmeg, and vanilla. Blend on medium to high speed until the mixture is smooth.
- Pour blended wet ingredients into the flour mixture and combine, until there are no clumps.
- Heat a griddle or large pan medium-high heat. Pour 2 tablespoons of batter for each pancake, making sure you spread the batter thin onto the griddle or pan.
- Wait until bubbles form to flip. Brown on the other until finished, and serve with maple syrup and chopped walnuts.