Banana Bread Pancakes

A perfect early morning breakfast recipe that takes less than 30 minutes to make. The pancakes are soft and moist, with a light banana flavor from the sour cream topping.

Banana bread pancakes are a delicious and healthy breakfast option. They’re made with ingredients that you probably already have in your pantry, which means they’re easy to make.

Make a fluffy and airy pancake sprinkled with chocolate chips with all of your favorite banana bread tastes. Chocolate chips abound in these buttery banana bread pancakes.

Pancakes with Banana Bread

Get out your frying pans and turn up your favorite Jack Johnson song, “Banana Pancakes.” It’s pancake time with banana bread! These incredibly fluffy banana pancakes are the ideal sweet treat for a special workday breakfast or a beautiful Sunday brunch presentation. If you’re searching for a solution to get rid of all those rotting bananas, this is the recipe for you. THIS IS THE END.

(Or any of the site’s other delectable banana recipes.)


Ingredients for banana bread pancakes with a fluffy texture

These simple banana pancakes only need a few cupboard supplies and only take a few minutes to prepare. Which is fantastic news since it means you can make these bad boys pretty much anywhere and at any time. I’ve been known to serve them as a meal. Don’t make fun of me.

  • Bananas, obviously. To create these banana bread pancakes, use an extremely ripe, nearly brown banana, just as you would for banana bread. This will keep your banana pancakes sweet and assist to bring out the taste of the banana.
  • All-purpose flour is all that’s required to prepare this traditional breakfast dish. If you’re gluten-free, a cup-for-cup gluten-free mix will work just fine in these banana pancakes!
  • Baking Powder + Baking Soda: Using both baking powder and baking soda will give your pancakes a fluffy rise. The pancakes will have the correct fluffy texture thanks to a mix of baking powder and baking soda.
  • Salt: Salt is a great way to balance off a sweet dessert.
  • Brown Sugar: You won’t need much sugar in these banana pancakes since the sweetness will come from the ripe banana. However, if your banana isn’t quite ripe, feel free to adapt to your preferences!
  • Buttermilk: Don’t worry if you don’t have actual buttermilk on hand (does anyone?!) With just two ingredients, you can make your own homemade buttermilk in no time!
  • To ensure that your eggs blend smoothly into your batter and give your pancakes the proper rise, make sure they are at room temperature.
  • Butter: Using a few tablespoons of butter in the batter and frying these banana chocolate chip pancakes in butter makes them just rich and buttery enough for breakfast without being too buttery.
  • Vanilla extract isn’t only for vanilla cake or chocolate chip cookies. These delectable banana bread pancakes will be elevated to gourmet status with the addition of pure vanilla essence.
  • You may use as many chocolate chips as you like — I use approximately a half cup.


Suggestions for making the greatest banana pancakes

Pancakes are one of the easier breakfast items to prepare at home. They’re not as time-consuming as cinnamon rolls, take a fraction of the time it takes to make a coffee cake, and don’t even need the use of a mixer. You can create amazing banana bread pancakes in under 15 minutes if you have a bowl, a brain, and 9 ingredients.

  • Use a VERY overripe banana: A lovely and brown banana is the key to delectable, moist pancakes!
  • When it comes to pancakes, there is basically just one guideline to follow: don’t overmix the batter. This keeps your pancakes incredibly soft and melt-in-your-mouth delicious.
  • Grease your griddle generously: Nothing is more depressing than a pancake that refuses to turn. To give your pancakes a crisp buttery finish and make turning them a snap, liberally grease your griddle with butter.
  • Don’t be concerned if your first pancake is a touch off: that’s normal. Simply toss it aside and keep on.


What makes these banana pancakes so special?

I’ve eaten my fair share of banana pancakes over the years, and I put this recipe through its paces ten times to make sure you get the greatest banana-bread-in-pancake-form morning treat you’ve ever had. The following are the ingredients for these banana pancakes:

  • Light and airy
  • Buttery
  • Sweet yet not overpowering
  • Banana taste is abundant.
  • Simple to prepare
  • Exceptionally moist

Simply said, you must create them for yourself. It’s an order.


Grease your griddles, baby, and eat all the banana pancakes you can handle!




  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 5 minutes
  • 10 minutes in total
  • There are 4 servings in this recipe (8 to 10 pancakes) 1x
  • Breakfast is a category of food.
  • Stovetop method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 5 minutes
  • 10 minutes in total
  • There are 4 servings in this recipe (8 to 10 pancakes) 1x
  • Breakfast is a category of food.
  • Stovetop method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 5 minutes
  • 10 minutes in total
  • There are 4 servings in this recipe (8 to 10 pancakes) 1x
  • Breakfast is a category of food.
  • Stovetop method
  • American cuisine


  • 2 room temperature eggs
  • 1 mashed banana
  • a third of a teaspoon of brown sugar
  • a quarter cup of buttermilk
  • 2 tblsp. butter, melted
  • 1 teaspoon extract de vanille
  • 1 teaspoon kosher salt
  • 2 tablespoons powdered baking soda
  • 1 teaspoon bicarbonate of soda
  • 2 cups flour (all-purpose)
  • 1 teaspoon cinnamon powder
  • 1 cup chocolate chips (semisweet)


  1. Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing basin.
  2. Whisk together the mashed banana, eggs, melted butter, vanilla extract, and buttermilk in a separate basin.
  3. Stir the wet ingredients into the dry ingredients just until incorporated. The batter should have a lumpy texture. Fold in the chocolate chips last.
  4. On medium heat, heat a big skillet or griddle. Grease the griddle generously with oil or butter once it’s heated (about 1 tablespoon per 3 pancakes). 14 cup batter per pancake should be poured over the surface. Cook for 2 minutes on one side until holes develop around the edges, then turn and cook for another 1-2 minutes on the other side. You want a good, even heat, so don’t let the pan become too hot.
  5. Serve with a dollop of butter and a generous helping of maple syrup! The possibilities are infinite!

Keywords: banana bread pancakes, fluffy banana pancakes, quick banana pancakes, light banana pancakes


Banana bread pancakes are a delicious, easy to make dessert that can be made on the go. They’re perfect for camping or any outdoor adventure. Reference: banana bread pancakes camping.

Frequently Asked Questions

Why are my banana pancakes mushy?

A: Im sorry, but bananas dont have the same properties as flour. Flour is a dough-like material that helps in binding and forming biscuits or pancakes with a crispy outside and soft inside. Bananas are mushy on their own because theyre meant to be eaten raw when its still green.

How does Jamie Oliver make banana pancakes?

A: Jamie Oliver makes banana pancakes by melting butter in the pan and then adding bananas, eggs and sugar. He then scrubs the syrup of any remaining seeds before adding to it with flour and baking soda followed by milk.

What are banana pancakes made of?

A: Bananas, flour, eggs and milk.

Related Tags

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