If you love classic banana bread, then you’re going to adore these fluffy Banana Bread Pancakes! This easy banana pancake recipe captures the rich, nutty flavor of banana bread while maintaining the light, airy texture of traditional pancakes. Perfect for breakfast, brunch, or even dessert, these pancakes are incredibly simple to make. Serve them with butter, fresh banana slices, and warm maple syrup for the ultimate comfort food experience.
Why You’ll Love This Recipe
- Rich Banana Flavor – Uses ripe bananas for natural sweetness and moisture.
- Easy to Make – Comes together in just one bowl with simple ingredients.
- Soft and Fluffy Texture – The perfect balance between banana bread and pancakes.
- Perfect for Meal Prep – Make extra and freeze for busy mornings!
Prep Time: 10 mins
Cook Time: 20 mins
Resting Time: 10 mins
Total Time: 40 mins
Servings: 3 (Makes 6 pancakes)
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large ripe banana, mashed
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon unsalted butter, for cooking
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, mash the banana until smooth. Add the egg and sugar, whisking until the mixture is creamy and sugar is dissolved (about 2 minutes). Stir in milk, vanilla extract, melted butter, and chopped walnuts. Gradually fold in the flour mixture, stirring until just combined.
Step 3: Let the Batter Rest
Allow the batter to rest for 10 minutes. This step ensures extra fluffy pancakes!
Step 4: Cook the Pancakes
Heat 1 tablespoon of butter in a nonstick skillet over medium-high heat. Once hot, pour 1/3 cup batter per pancake into the pan. Reduce heat to medium and cook until small bubbles form on the surface and edges start to look dry (about 3 minutes). Flip and cook for another 3 minutes, or until golden brown.
Serve immediately with butter, fresh bananas, and maple syrup!
Expert Tips for the Best Banana Bread Pancakes
- Use Overripe Bananas – The riper the banana, the sweeter and more flavorful your pancakes will be.
- Don’t Overmix – Stir just until combined to keep the pancakes light and fluffy.
- Make it Decadent – Sprinkle chocolate chips or a dash of cinnamon into the batter for a special twist.
- Storage – Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutritional Information (Per Serving)
- Calories: 652
- Total Fat: 35g (45% DV)
- Saturated Fat: 14g (72% DV)
- Cholesterol: 115mg (38% DV)
- Sodium: 542mg (24% DV)
- Total Carbohydrates: 76g (28% DV)
- Dietary Fiber: 4g (14% DV)
- Total Sugars: 30g
- Protein: 12g (24% DV)
- Calcium: 113mg (9% DV)
- Iron: 4mg (19% DV)
- Potassium: 366mg (8% DV)