Banana Bread Pancakes are the perfect weekend breakfast treat! Fluffy, whole wheat banana pancakes with fall flavors of cinnamon and nutmeg, topped with a sweet vanilla glaze.
Hey there, fellow pancake enthusiasts! Tired of the same old, boring pancakes? Looking to take your breakfast game to the next level? Then, Hey there, fellow pancake enthusiasts! Tired of the same old, boring breakfast recipes? Looking to take your breakfast game to the next level? Then, we’ve got the recipe for you! In these fluffy banana bread pancakes, creamy mashed banana, cinnamon, and nutmeg unite to create a stack of pure breakfast bliss.
Too much sweetness for you? Try our Cornmeal Pancakes instead! Or make them all and have a fun Pancake Charcuterie Board for brunch this weekend.
What Are Banana Bread Pancakes?
It’s like classic banana bread, and regular pancakes had a baby. A fluffy, delicious, melt-in-your-mouth kind of baby. You take some over-ripe bananas, mash them with a potato masher, mix them with the pancake batter, sprinkle some cinnamon, and voila! You’ve got yourself a stack of these bad boys. Top them off with our vanilla maple glaze, and you’re in for a treat.
If you’re more of a classic pancake lover, try our Classic Buttermilk Pancakes instead!
What You Need to Make Banana Bread Pancakes
For the Pancakes:
- Whole Wheat Pastry Flour or All-Purpose Flour
- Baking Powder – The rising agent that creates the fluffiest pancakes!
- Salt
- Brown Sugar – Provides a deeper flavor than white sugar.
- Cinnamon & Nutmeg – Gives these pancakes fall and winter vibes, like these Eggnog Pancakes and Gingerbread Pancakes!
- Milk – Use whatever kind of milk you prefer.
- Vanilla Extract
- Ripe Bananas – Ripe bananas add more sweetness than unripe ones!
- Butter – Melted butter is used for this recipe.
For the Vanilla Maple Glaze:
- Maple Syrup – Because these are pancakes, after all!
- Powdered Sugar – Binds the glaze together and adds sweetness!
- Vanilla Extract
How to Make Banana Bread Pancakes
- Combine dry ingredients in a large bowl – flour, baking powder, sugar, salt, cinnamon, and nutmeg. Whisk to combine.
- Slowly add the wet ingredients – milk, vanilla, and butter. Stir to combine and scrape down sides if needed.
- Fold in the mashed bananas until just combined.
- Heat a large skillet or griddle on medium heat. Add some cooking spray or a tablespoon of butter to prevent the pancakes from sticking.
- Pour the batter onto the skillet using a ⅓ cup measuring cup and cook until bubbles form on top – about 2-3 minutes.
- Flip and cook for 1-2 minutes more, until deep golden brown with crispy edges.
- Repeat with the remaining batter.
- Pour your warm vanilla glaze over a stack of banana bread pancakes, and enjoy!
For the glaze:
Whisk together maple syrup, powdered sugar, and vanilla extract in a bowl and stir until smooth. You can add more syrup or sugar to taste. Pour over pancakes.
Expert Tips
- Slather on some peanut butter for extra creamy indulgence!
- Do not overmix your pancakes! You want to fold the batter until the ingredients are just combined. There will still be some large lumps, but that’s okay!
- Add some chocolate chips for extra chocolatey goodness, or try our Chocolate Chip Pancakes or Oatmeal Chocolate Chip Pancakes!
- Use a cookie scoop to get the perfect amount of batter every time!
- Add a little banana extract for even more banana flavor!
- You can use warm maple syrup instead of the vanilla glaze if you prefer.
What to Serve With Banana Bread Pancakes
Pair these fluffy banana bread pancakes with these savory breakfast dishes – Cheesy Potato Frittata, Breakfast Sausage Ravioli, or BBQ Pork Frittata!
Leftovers and Reheating
- Place pancakes in an airtight container in the refrigerator for 3-4 days.
- Store pancakes in an airtight container separated by a layer of parchment paper to prevent them from getting stuck to each other. Keep in the freezer for up to 2-3 months.
- When you’re ready to enjoy the pancakes, simply thaw them in the refrigerator overnight (if frozen). Then, heat them up in a toaster, oven, or microwave.
Recipe FAQs
Yes! However, the texture may vary slightly. Also, make sure to adjust the amount, as almond flour and regular flour do not have a 1:1 ratio.
Absolutely! Use any kind of oil you like. Just make s
More Breakfast Recipes to Try
Banana Bread Pancakes
AmericanIngredients
For the Pancakes:
- 2 cups whole wheat pastry flour - or 2 cups AP Flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅔ cup milk
- 1 tablespoon vanilla extract
- 3 large ripe bananas - mashed
- 2 tablespoons butter - melted
For the Vanilla Maple Glaze:
- ½ cup maple syrup
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preparation:
- In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl and whisk. Slowly add the milk, vanilla, and butter stirring to combine making sure to scrape down sides if needed. Fold in the mashed bananas.
- Heat a skillet or grilled on medium heat. Pour the batter onto the skillet using a ⅓ cup measuring cup and cook until bubbles form on top – about 2-3 minutes. Flip and cook 1-2 minutes more, until deep golden brown. Repeat with remaining batter.
- For the glaze:
- Whisk together maple syrup, powdered sugar and 1 teas vanilla extract in a bowl and stir until smooth. You can add more syrup or sugar to taste. Pour over pancakes.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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I still don’t feel like an adult, even though I am and do so many adult things. We thought about buying an apartment this year and I think if we had done that, then I really would have felt adult.
These would make me so happy any morning!
Great flavor for a pancake! I pinned your top picture. I love the faded drip in the background.
That last picture is wrong though. You left a bite on the plate! 🙂
I wish I had a big stack of these right now!
I have that white plate! Hehe!
‘naner bread is a favorite of mine! So in pancake form? I swoon!
I’ve been avoiding the expensive vacuum purchase for years now. I always go for the $40 ones and then I flip out when it breaks 3 months later. Maybe one day I’ll finally learn.
These look so good! One of my kids won’t eat pancakes with bananas but I’m going to make them anyway. 😛
These would be awesome right now!
oh my goodness, make some room for me, I’m on my way to your place. These pancakes look AMAZING!
Maple syrup and bananas and perfect taste combo especially when there is snow on the ground.
What an interesting concept! These look delectable, I think I’ll have to try this, plain pancakes tend to bore me. 🙂
So I love your pancakes, but I very much dislike this talk of being an adult! I still refuse to believe I am more than a big kid 🙂
These look yum. My hubs would love these.
I go back and fourth on the adult thing. When I’m working 60+ hours a week at the office? Adult. When I’m out drinking all my friends on the weekend? Not adult. I think it’s a good balance. 🙂
Boo to being an adult! But yay for these pancakes!
Ha! Wait til you start researching the right IRA 🙂
These pancakes are ace! So yummy. And totally distracting from grown-up-dom.
First, those pancakes sound amazing. Second, your vacuum epiphany was too funny. That was definitely a marker of adulthood. 😉
Hmmmm – I’m on my second vacuum cleaner but I’m not sure I’m all grown up yet … I know for sure that the child in me totally loves these pancakes. Wow!
A new vacuum cleaner will definitely do that to you. I could use a new one as we have cat hair out the wazoo! Pancakes make everything better though, and these sound scrumptious!
I may choose to never grow up….and I will def choose to make those pancakes. You have me wishing it was Saturday morning so that I could whip them up! Thanks for sharing.
You ‘ re not very good at spelling whether or not you are actually an adult. Your spelling hurts my brain.
Wah.
OMG!! You have won my heart with these! They sound so scrumptious…mmmm… such a great combination!
Haha, I have had my own vacuum moments. I would have to say they never get any easier. The pancakes look delicious! Cover them with maple syrup and the vacuum can be forgotten a bit.
Delicious looking pancakes and I’ve never had banana bread pancakes – got to try. We all love pancakes on weekend mornings. You sound like my husband – when he first bought a dyson, he said he’s spending money on a vacuum not on car etc. I still remember that conversation…:-) p.s. Kita, thanks for the b-day wishes. 🙂
Kita – this was a GREAT post! I realized I was an adult on the eve of my 21st birthday. Instead of looking forward to the rite-of-passage, I was bogged down with the idea of adulthood.
Now that I’m MUCH older, I’m regressing! I feel like I’m getting younger (my body doesn’t but my mind is younger!).
That’s why at my ripe old age, I’d eat these with peanut butter, syrup and listen to Christmas music….thanking you for the recipe and feelin’ groovy!
But didn’t it feel awesome when you plugged it in and let it rev up, like a new Dyson Mustang 🙂 Pancakes look super btw…
Take care,
I guess I am REALLY old because I always get excited over new appliances. Shoot. That stinks.
That glaze you put on those pancakes is wonderful. I could eat it with a spoon.
I am an adult but I try not to act like one ;-)…your banana bread pancakes look like a dream!
I would love these for breakfast!
Another great recipe from you. These are gorgeous.
Awww, man. That moment does suck (literally– vacuums suck). But on the bright side, there are tasty delights like Banana Bread Pancakes to make us feel like a kid again. Stay young at heart, Kita!
Binge time!
These look sooo delicious!
Thanks!
Hi,
Are you sure the amount of milk is correct? I had to add another cup (1 2/3 cups total) to get it to the correct consistency.
Wendy
I also doubted the milk, but it turns out correct! I made them exactly as above, the mix was very thick and I had to spread it out in the pan. When they looked cooked I grabbed one straight out of the pan and tore it open and thought that it looked a little doughy. So I added more milk to the mix and made the rest. However – once those first few pancakes had about a minute or so they turned perfectly soft and cooked through in the middle! The others that I added the extra milk to ended up being squishy in the middle (I think as a result of no eggs). So – next time I make them I will only use the 2/3 cup of milk but will wait a minute or two after cooking before eating. They are very nice.
these were absolutely delicious, thanks for the recipe will make again……yummmm