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Banana bread pancakes are thick, fluffy pancakes with your favorite snack flavor! You can add extra mix-ins or just let the banana flavor shine.
Growing up, banana bread was one of my favorite things to eat. I always looked forward to the end of the school day, when I could rush home and cut myself a thick slice of banana-studded bread to snack on.
Once I was in my 20s I suddenly became allergic to bananas (oral allergy syndrome is a weird thing) and banana bread didn’t factor into my life as much. However, I’m technically only supposed to avoid raw bananas, so I can’t help but indulge in banana bread every once in a while.
Even if I don’t get to eat quite as much as I’d like to.
These days I don’t get to make banana bread often because my husband devours the bananas that come into our home. I suppose I shouldn’t be mad about him enjoying fruit, right?
When I’m able to stash a couple away to ripen I like to try out new recipes using bananas. These pancakes were born out of my family’s twin loves of bananas and pancakes.
How do I make thinner pancakes?
These pancakes are definitely thicker than the average homemade pancake.
I like the thicker pancakes because they remind me so much of banana bread.
However, you can easily adjust the amount of milk in this recipe to make a thinner pancake.
Less milk will yield fewer, thicker pancakes, while more milk will make more, thinner pancakes.
How do I make my pancakes fluffy?
When mixing pancake batter, it’s important to not stir too much. Lumps are fine!
Overmixing can develop the gluten too much, which will result in gummy pancakes. I always recommend mixing pancake batter by hand.
Cook your pancakes at a medium temperature. Too hot will burn the outside without cooking the inside, and too low will make the pancakes tough and chewy.
I add butter to the batter right before cooking the pancakes, which makes them soft and moist and reduces the need for additional greasing of the griddle or frying pan.
What can I add to banana bread pancakes?
Just like with regular banana bread, the topping and mix-in options are practically endless with these pancakes.
I usually just use cinnamon in these, but you can also use nutmeg, cardamom, or even ginger.
Depending on if I’m making them for my husband or my kids, I’ll divide up the batter and customize mix-ins.
Chopped walnuts or pecans pair perfectly with bananas. The kids prefer mini chocolate chips, which give a wonderful burst of melted chocolate flavor in each bite.
You can also add dried fruits like blueberries, cherries, or cranberries.
For any mix-ins, make sure to chop any larger pieces so they are evenly dispersed in the batter.
Top the banana bread pancakes with even more sliced bananas, or with pineapple or coconut for an extra tropical treat. Coconut whipped cream is also a delicious addition.
Try them with regular whipped cream and strawberries for a banana split inspired breakfast!
Can I freeze banana bread pancakes?
Freezing pancakes is super easy to do! I almost always make double batches of pancakes just to freeze some for later.
Cook your pancakes as usual and let them cool. Place them on a lined baking sheet and pop it into the freezer.
Let them freeze completely, which will take about 1 hour. Then, remove the pancakes and portion them into stacks in freezer-safe containers or zip-top bags.
When you’re ready to eat them, remove from the freezer and microwave for 45-60 seconds.
If you have a lot of bananas on hand, why stop at pancakes? My chunky monkey muffins are a huge hit with my kids as well.
Love these? Try my zucchini bread pancakes!
Banana Bread Pancakes
- 2 cups flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed banana, about 2 large bananas
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1 cup milk, plus more if you like thinner pancakes
- 2 tablespoons butter, melted
- In a large bowl, mix together flour, baking powder, baking soda, and salt.
- In another bowl, mix banana, brown sugar, cinnamon, vanilla, egg, and milk.
- Add the banana mixture to the flour mixture and stir until just blended. Add additional milk if the batter looks too thick.
- Heat griddle or frying pan over medium. It’s ready for cooking when a sprinkle of water bounces off.
- Just before cooking, stir melted butter into the batter.
- Pour batter by 1/3-cup fulls onto the griddle. Cook until sides are dry and bubbles have formed on top, then flip. Continue cooking until pancakes have puffed and are golden brown. Repeat with remaining batter, adjusting griddle heat as necessary.
- Serve with banana slices, maple syrup, or your favorite toppings.