Banana Pancakes with Pancake Mix

stack of banana pancakes made with pancake mix on a plate topped with sliced bananas, chopped nuts, and pancake syrup

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These banana pancakes with a mix are soft, fluffy, and flavorful with tiny banana tidbits in every bite.

5 from 2 votes

Print Pin

Ingredients

2 cups complete pancake mix
1 ½ cups water*
1 cup mashed banana, about 2 medium ripe bananas

Instructions

Make the batter:

In a large bowl, combine the pancake mix with cold water. Mix until there's no visible flour left (more mixing isn't better, it yields chewy pancakes). Let the batter sit for 5 minutes. This helps the dry ingredients absorb the liquid, resulting in a consistent batter that yields great pancakes from start to finish.
Meanwhile, mash 1 ½ bananas on a plate until they're almost pureéd. Fill a 1-cup measuring cup with the mashed banana. If you need a little more to fill the cup, slice the other half of the banana; if not, save it as a topping.
Add the pureed bananas to the batter bowl and, using a silicone spatula, fold them into the batter gently, until just combined.

Cook the pancakes:

Heat a large non-stick pan or griddle over medium heat. Once hot, grease it with oil, butter, or spray. Immediately pour ¼ cup of batter per pancake. Cook the first side for approximately 2 minutes, then flip the pancakes over and cook the other side for an additional minute or two. Avoid pressing down with the spatula; this makes pancakes dense.
Remove the pancakes from the pan and serve them immediately, or keep them warm, covered on a plate or on a sheet pan in a 200F oven while you repeat the process with the remaining batter.

Store:

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking. Cold batter is thick and difficult to pour. Store leftover cooked pancakes in the fridge in an airtight container for up to 3 days, or freeze them for up to 3 months.

Notes

Non-complete mixes that call for eggs, milk, and butter (like Bisquick): follow the ingredient measurements in the box for pancakes using 2 cups of mix. Then follow the recipe above (adding the banana and cooking).

Ratios: ½ cup mashed banana per 1 cup pancake mix.

Add-ins:

1 - 1 ½ teaspoons vanilla extract when adding the liquid
1 ½ teaspoons of ground cinnamon when adding the mix
⅓ cup of chocolate chips to the batter when adding the bananas

Nutrition