These gourmet-looking Banana Bread Pancakes are easy to make. Start with Bisquick mix, add ripe bananas and a few warm spices, and you’ll have a delicious stack perfect for breakfast or brunch.
A few weekends ago, the kids asked for pancakes, and I decided to try something different. Regular pancakes are fine, but fruit-filled pancakes are my favorite. Blueberry used to be my top pick—until these Banana Bread Pancakes stole the show.
I’m always juggling banana supply: sometimes we eat them too quickly, other times they brown before we can finish. That’s why I freeze bananas regularly—it saves ripe fruit for smoothies, banana bread, or recipes like these pancakes.
How to Freeze Bananas
Freezing bananas is simple and incredibly useful. Peel ripe bananas, place them in a zipper bag or container, and freeze. Use frozen bananas for smoothies, banana bread, or any recipe that calls for mashed ripe bananas. I keep a bag of frozen bananas on hand so I’m ready whenever the craving for banana treats hits.
With frozen bananas in the freezer, it’s easy to switch between classic banana bread loaves and these fluffy Banana Bread Pancakes whenever the mood strikes.
Sometimes we bake traditional banana bread, and other times we try variations like chocolate-orange or s’mores-style. Today is all about transforming ripe bananas into a warm stack of Banana Bread Pancakes filled with spice and flavor.
Top these pancakes with banana slices, chopped walnuts, and a drizzle of warm maple syrup for a breakfast that feels indulgent but comes together quickly. The batter mixes in a single bowl and cooks up golden-brown in minutes.
These pancakes are rich, tender, and packed with banana flavor—perfect for lazy weekend mornings or a special brunch.
Banana Bread Pancakes
These gourmet-looking Banana Bread Pancakes are simple to make. Begin with Bisquick mix, add ripe bananas and a few warm spices, and you’ll have a scrumptious stack of pancakes in no time.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Cuisine: American | Keyword: Banana Bread Pancakes
Servings: 12 (about 12–15 pancakes) | Calories: 180 kcal per serving
Author: Michaela Kenkel
Ingredients
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
- 3 ripe bananas, mashed
- 1 Tablespoon butter, softened
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 Tablespoons brown sugar
- 2 teaspoons vanilla
- Vegetable oil for cooking
- Maple syrup, sliced bananas and walnuts for serving
Instructions
- In a bowl, whisk together all pancake ingredients until combined. The batter will be slightly lumpy—avoid overmixing to keep pancakes tender.
- Heat a griddle or large skillet to about 375°F (medium-high). Add a couple of tablespoons of vegetable oil and spread to coat the bottom.
- When the surface is hot, pour about 1/3 cup of batter per pancake. Cook until bubbles form on the surface and the bottoms are golden, about 3–4 minutes.
- Flip and cook another 3–4 minutes until the pancakes are cooked through and golden brown.
- Serve warm with maple syrup, sliced bananas and chopped walnuts if desired.
Notes
Slightly adapted from a Tablespoon recipe. These pancakes are forgiving—if your bananas are extra sweet, you can reduce the brown sugar slightly. For a richer flavor, swap milk for buttermilk or add a handful of chopped nuts to the batter.
Nutrition
Serving: 1 | Calories: 180 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 2 g
Polyunsaturated Fat: 4 g | Cholesterol: 36 mg | Sodium: 288 mg | Fiber: 2 g | Sugar: 10 g
The ingredients for this recipe are likely already in your kitchen. Mash ripe bananas, mix with Bisquick, eggs, milk, brown sugar, butter and warm spices, and you’ll be eating these tasty pancakes in no time.
If you love pancakes, try serving these with classic toppings—maple syrup, fresh fruit, toasted nuts, or a dollop of yogurt. They’re a wonderful, comforting choice for family breakfasts, brunch gatherings, or when you want to put the ripened bananas to delicious use.
