If you love banana bread, then you’re going to love these pancakes, loaded with banana flavor. Top with real maple syrup for a real breakfast treat!
Why You’ll Love This Recipe
These Banana Bread Pancakes are the best pancakes I’ve had in a long, long time. I might even go so far as to say they’re the best pancakes I’ve had, ever!
These pancakes are beautiful. So light and fluffy. I always need other ways to use up my ripe bananas other than plain old banana bread.
Shannon
My family was still talking about them days later. And really, they’re not any more work than your average pancake. Not to mention, a fantastic way to use overripe bananas.
It’s like having banana bread and pancakes for breakfast, all at the same time! And banana bread pancakes and maple syrup are a match made in breakfast heaven.
When it comes to maple syrup, I recommend the real stuff. It’s totally worth the splurge! Plus, my Canadian husband wouldn’t have it any other way.
If you’re lucky enough to have any leftovers, these pancakes are almost as delicious on day two! I like to keep leftovers in small zip top freezer bags so my kids can warm them up for breakfast on busy week day mornings.
If you love banana bread (and maybe even if you don’t) you are going to absolutely love these Banana Bread Pancakes.
I made these yesterday for breakfast and they were so delicious! Thanks so much for the recipe!
Amber
Ingredients
- Wheat flour
- All-purpose flour
- Baking powder
- Brown sugar
- Spices: cinnamon, nutmeg, salt
- Milk
- Eggs
- Vegetable oil
- Vanilla
- Bananas
- Maple syrup, for serving
Banana Bread Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 – 1 cup milk
- 1 egg
- 2 tablespoon vegetable oil
- 2 teaspoons vanilla
- 3 large ripe bananas mashed
- Maple syrup for serving
Instructions
- In a large bowl, combine flours, baking powder, brown sugar, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk together 2/3 cup of milk, egg, oil and vanilla. Stir into dry ingredients. Fold in mashed bananas. Add remaining milk, as needed, until batter reaches desired consistency.
- Heat a skillet or grill over medium heat. Using a generous 1/4 cup measure, add batter to pan and cook until bubbles form on top, about 2 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve warm with butter and maple syrup.
Video
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7 comments
Amber
I made these yesterday for breakfast and they were so delicious! One of my favorite banana bread recipes has you nuke the bananas in the microwave for a while until they have released a good amount of juice. I did that with the bananas I used in these pancakes, as well as added an egg, and they turned out to be the moistest and most flavorful pancakes I’ve ever made. Thanks so much for the recipe!
Sarah
I made these this morning. They were outstanding! Top notch.
Shannon
These pancakes are beautiful. So light and fluffy. I always need other ways to use up my ripe bananas other than plain old banana bread.
Amber
Yum! I want to make these for breakfast tomorrow! I don’t think I’ve ever made a homemade pancake batter that didn’t have eggs in it… ?
sweetsamsations
wow! For real? That’s 2 of my favourite things put together! banana bread + pancakes. This must taste so heavenly. I should try it too! I love your food styling!
Danelle
It just works (and tastes) a little better to use a combination of flours, rather than all whole wheat. You can also use all whole wheat pastry flour if you can find it in your store.
seriouslysassymama.com
These look so yummy. I usually make packaged pancakes, and I wanted to know why both all purpose flour and whole wheat flour?
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