Banana Bread Pancakes

There’s something magical about the aroma of warm pancakes wafting through the kitchen, instantly bringing comfort and joy. These Banana Bread Pancakes are a delightful fusion of classic banana bread with fluffy pancakes, taking just 20 minutes to make. The combination of ripe bananas and buttermilk creates a tender, flavorful stack that’s sure to become a breakfast favorite.

This recipe is perfect for families looking to enhance their morning routine or anyone in need of a quick, hearty brunch. You can easily prepare the batter ahead of time and store it in the refrigerator for up to 24 hours, making it convenient for busy mornings.

Why You’ll Love This Recipe

• The pancakes are incredibly fluffy while remaining moist thanks to the ripe bananas.
• They come together in just 20 minutes, making them a quick breakfast option.
• Using buttermilk adds a subtle tang that balances the sweetness of the bananas.
• You can customize them with your favorite toppings for added flavor and texture.

What You’ll Need

Here’s everything you need to whip up these delightful pancakes.

For the Pancake Batter

• 1 cup all-purpose flour
• 2 ripe bananas, mashed
• 1 cup buttermilk
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg

For Serving

• Maple syrup (for serving)
• Chopped walnuts (for serving)

Substitutions: Use almond milk for buttermilk; swap walnuts for pecans.

Substitutions & Swaps

• Use whole wheat flour for a healthier option.
• Swap buttermilk with regular milk, add a splash of vinegar.
• Honey can replace sugar for a natural sweetener.
• Flax egg for a vegan alternative.

How to Make It

It’s simple to create these delicious pancakes with just a few steps.

Combine wet ingredients

In a mixing bowl, combine the mashed bananas, buttermilk, and egg. Make sure the bananas are well mashed for even distribution.

Whisk dry ingredients

In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly mixed.

Mix together

Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the pancakes light and fluffy.

Cook the pancakes

Heat a skillet or griddle over medium heat and grease lightly. Pour batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, about another 2 minutes.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, pancakes freeze well for up to 2 months.
Reheat: Microwave for 30-45 seconds or until heated through.

Tips for Best Results

• Ensure your bananas are very ripe for maximum flavor and sweetness.
• Use a non-stick skillet for easier pancake flipping.
• Don’t forget to grease the skillet between batches for consistent cooking.
• Let the batter rest for a few minutes for even fluffiness.

Serving Suggestions

• Drizzle with warm maple syrup for traditional sweetness.
• Top with chopped walnuts for added crunch and flavor.
• Serve alongside fresh fruit for a refreshing breakfast platter.