If you love the cozy warmth of banana bread but are craving something a little more fluffy and fun for breakfast, then this Banana Bread Pancakes Recipe is going to become your new weekend obsession. These pancakes capture the tender sweetness and subtle spice of classic banana bread but with a soft, tender pancake texture that’s simply irresistible. Perfectly golden and speckled with cinnamon, this recipe offers a wonderful way to transform ripe bananas into a mouthwatering morning treat that feels both nostalgic and fresh. Trust me, once you try this Banana Bread Pancakes Recipe, you’ll never look at your breakfast stack the same way again!
Ingredients You’ll Need
The magic of this Banana Bread Pancakes Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in delivering the perfect flavor, fluffiness, and that signature banana bread aroma you adore.
- 2 cups all-purpose flour: Provides structure and the perfect base for tender pancakes.
- 2 tablespoons granulated sugar: Just the right amount to add sweetness without overpowering.
- 2 teaspoons baking powder: The secret to light, fluffy pancakes with beautiful lift.
- ½ teaspoon baking soda: Helps achieve a lovely rise, especially with the acidity of vinegar.
- ½ teaspoon ground cinnamon: Adds that warm, comforting spice that defines banana bread flavor.
- ½ teaspoon salt: Balances flavors and enhances sweetness.
- 1 cup mashed bananas: About 3 ripe bananas, the star ingredient delivering natural sweetness and moisture.
- 1 cup milk: Keeps the batter smooth and tender.
- 2 large eggs: Bind everything together while contributing to a fluffy texture.
- 2 tablespoons oil or melted butter: Adds richness and prevents sticking when cooking.
- 1 teaspoon white vinegar: Reacts with baking soda to help them rise perfectly.
- 1 teaspoon vanilla extract: Rounds out the flavor with a sweet, fragrant touch.
How to Make Banana Bread Pancakes Recipe
Step 1: Prep Your Ingredients
Start by separating your dry and wet ingredients. In one bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. In a separate measuring jug or bowl, mash your bananas well and then add the milk, eggs, oil (or melted butter), vinegar, and vanilla extract. Whisk these wet ingredients together until smooth and harmonious.
Step 2: Combine the Batter
Pour the wet mixture into the dry. Now here’s the key—fold everything together gently just until combined. The batter will be thick and may look a little lumpy, but that’s exactly what you want. Overmixing will activate the gluten too much and make your pancakes tough, which we definitely want to avoid with this Banana Bread Pancakes Recipe.
Step 3: Cook Your Pancakes to Golden Perfection
Heat your griddle or skillet over medium heat and lightly grease it with a bit of oil or butter. Use a ladle or measuring spoon to drop 3-4 tablespoons of batter per pancake onto the hot surface. Cook until you see bubbles forming on the surface and the edges look set, then gently flip and cook the other side until cooked through and golden brown. This usually takes about 2-3 minutes per side, depending on your stove.
How to Serve Banana Bread Pancakes Recipe
Garnishes
To really elevate these pancakes, top them with sliced fresh bananas, a dusting of powdered sugar, or a drizzle of pure maple syrup. For an indulgent twist, a dollop of Greek yogurt or whipped cream alongside a sprinkle of chopped walnuts adds texture and creaminess.
Side Dishes
Pair these Banana Bread Pancakes with crispy bacon or a side of breakfast sausage for a perfect sweet and savory balance. Fresh fruit salad or a small bowl of berries also complement the warm flavors and keep the meal feeling light and fresh.
Creative Ways to Present
For an eye-catching breakfast spread, stack your Banana Bread Pancakes tall and alternate layers with fresh banana slices and cream cheese frosting or nut butter. You could even sprinkle in some toasted coconut or dark chocolate chips on top to delight everyone’s taste buds in the most fun way.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, wrap them tightly in plastic wrap or place them in an airtight container and store in the fridge. They will stay fresh for 2 to 3 days and make for a quick, delicious breakfast the next morning.
Freezing
Banana Bread Pancakes freeze beautifully. Lay them flat on a baking sheet until firm, then stack with parchment paper between each pancake and seal tightly in a freezer bag. They can stay frozen for up to 2 months without losing flavor or texture.
Reheating
To reheat, pop your frozen pancakes straight into the toaster or warm them gently in a skillet over low heat until heated through. This keeps the edges nice and crisp while reviving the soft, flavorful center.
FAQs
Can I use overripe bananas for this Banana Bread Pancakes Recipe?
Absolutely! Overripe bananas are actually perfect because they’re sweeter and mash easily, enhancing the flavor and moisture of your pancakes.
Can I substitute the all-purpose flour with whole wheat or gluten-free flour?
You can swap in whole wheat flour for a heartier texture, though the pancakes may be a bit denser. Gluten-free flour blends work too, but be sure to check if additional binding agents are needed.
Why do I add vinegar to the batter?
The vinegar reacts with the baking soda to create bubbles that help the pancakes rise and stay fluffy. It’s a little trick often used in recipes combining acidic and alkaline ingredients.
What’s the best way to prevent these pancakes from sticking to the pan?
Lightly greasing your griddle or skillet with a bit of oil or butter and cooking over medium heat keeps the pancakes from sticking without burning.
Can I make this Banana Bread Pancakes Recipe vegan?
Yes! You can replace the eggs with flax or chia eggs and use plant-based milk and oil or vegan butter to make a delicious vegan version.
Final Thoughts
There’s something truly comforting about this Banana Bread Pancakes Recipe that feels like a warm hug on your plate. With its perfect blend of sweet bananas, tender crumb, and cinnamon warmth, it brings a delightful twist to your morning routine. I really encourage you to give this recipe a try — your taste buds will thank you for it, and breakfast will never be boring again!
Print
Banana Bread Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Bread Pancakes recipe combines the rich flavors of classic banana bread with the fluffy texture of pancakes. Perfect for a comforting breakfast or brunch, these pancakes are lightly spiced with cinnamon and made moist with ripe bananas, delivering a delicious twist on two breakfast favorites in one easy-to-make dish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup mashed bananas (about 3 ripe, medium-large bananas)
- 1 cup milk
- 2 large eggs
- 2 tablespoons oil (OR melted butter)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Combine ingredients separately: In a mixing bowl, whisk together all the dry ingredients until well combined. In a separate measuring jug or bowl, whisk the wet ingredients including mashed bananas, milk, eggs, oil (or melted butter), white vinegar, and vanilla extract thoroughly.
- Make batter: Pour the wet ingredients into the dry ingredients and gently fold the mixture just until combined. Be careful not to overmix to avoid tough pancakes; the batter will be thick and slightly lumpy.
- Bake pancakes: Preheat a griddle or non-stick skillet over medium heat and lightly grease it. Drop 3-4 tablespoons of batter per pancake onto the heated surface. Cook until bubbles form on the surface and edges start to set, then flip and cook the other side until cooked through and golden brown. Adjust heat as necessary to prevent burning.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep pancakes fluffy.
- If you prefer, substitute the oil with melted butter for a richer flavor.
- Serve warm with syrup, fresh fruit, or your favorite toppings.
