Recipe

This banana bread pancake recipe is the perfect way to use up ripe bananas and enjoy all the flavor of banana bread in pancake form.

Craving delicious? Skip the oven and the hour-long wait and make banana bread pancakes instead!

stack of banana bread pancakes on a plate, topped with sliced bananas

Easy Banana Bread Pancakes

At my house, we're slightly obsessed with all things banana and all things pancakes. These banana bread pancakes are a happy marriage of both. They're not as fluffy as my regular banana pancake recipe but the texture is moist and satisfying with just the right amount of structure to hold up to a good drizzle of maple syrup.

The recipe is just as simple as my easy pancake recipe, so you'll likely have everything on hand. If you're using a mix, make banana bread with pancake mix instead. You'll love it.

Ingredients

These pancakes are made with the same ingredients you'd expect in banana bread. Ripe bananas, eggs, vanilla extract, and melted butter. Milk is added to thin out the batter. The dry ingredients are similar too, with all-purpose flour as the base ingredient, baking powder for a fluffy texture, cinnamon (of course!), and a pinch of salt. If you like walnuts in your banana bread, you can add them to these pancakes too!

stack of banana pancakes topped with banana slices

How to Make Banana Bread Pancakes

If you've made pancakes before, then these are a breeze to make. My biggest tip is to mash the banana really well, like almost into a paste-like consistency, then mix it with the wet ingredients. After that, you'll combine the dry ingredients, add them to the bowl, and mix up the batter. They only take 2 minutes per side to cook over medium heat, and after that, how high you stack them and the toppings is totally up to you!

Adding Nuts

If walnuts are your thing when it comes to banana bread, then these pancakes will make you just as happy. Add ½ cup chopped walnuts to the bowl and gently fold them into the batter to combine.

Banana Bread Pancake Recipe

stack of banana bread pancakes topped with banana slices

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This banana bread pancake recipe is the perfect way to use up ripe bananas and enjoy all the flavor of banana bread in pancake form.

5 from 20 votes

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Ingredients

2 ripe bananas
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 tablespoon aluminum-free baking powder
½ teaspoon salt
2 tablespoons brown sugar
1 teaspoon cinnamon
½ cup chopped walnuts, optional

Instructions

Make the batter:

In a large bowl, mash the banana with a fork until it resembles a paste. You can also place the bananas in a zip bag, smash them in the bag, and pipe the creamy bananas out of one corner. To the banana bowl, add the egg, milk, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the liquids in the bowl.
In a small bowl, combine the flour, baking powder, salt, brown sugar, and cinnamon. Set aside. Add the dry ingredients to the wet ingredients bowl and mix until the flour is just incorporated. Some of the visible lumps are the mashed banana.
If you want tiny tidbits of chopped walnuts in the pancakes, fold them into the batter now.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. For a fancier look, place a couple of thin banana slices on top of the batter. Cook the pancakes for about 2 minutes on the first side, until the edges begin to look defined and bubbles form.
Flip the pancakes over and cook for an additional 2 minutes on the other side. Avoid chewy and dense pancakes by not pressing them down with the spatula after flipping. Remove the pancakes from the pan onto a plate and keep them warm while you cook the remaining batter.

Serve:

Serve these pancakes topped with banana slices, chopped walnuts, and maple syrup.

Notes

To ripen your banana in a pinch, peel the banana and microwave it in 15-second intervals, mashing it with a fork as it softens. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.

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