Banana bread pancakes are thick, moist, and taste just like banana bread! Made with whole wheat flour and sweetness from ripe bananas, they’re a two-for-one deal too good to pass up!

Stack of pancakes with sliced bananas, syrup being poured on top.

Banana bread pancakes are exactly what you think they are. A combination of two classic breakfast foods. Not only do you get the flavor of banana bread in a stack of pancakes but when the cravings hit, you don’t need to wait an hour to bake an entire loaf!

About this banana bread pancakes recipe

This simple batter comes together just as your typical pancakes do, using whole wheat flour, sweet ripened bananas, and not one, but two leavening agents. It is a thick batter that will take a few extra minutes to cook on each side, but the results are spectacular.

You’ll get a perfectly sweet, moist pancake with signature banana bread flavor and a very similar texture. Crispy edges give these pancakes a little added crunch and when served with a simple pat of butter, maple syrup, and chopped walnuts, it’s like you’re eating the real thing.

The next time you’re thinking about making a loaf of banana bread or wondering what to do with the bananas on the counter, skip the bread and enjoy a stack of pancakes in under 30 minutes instead!

A fork taking part of a stack of banana pancakes.

What you need

  • Mashed ripe bananas – You’ll need about 3, the riper the better.
  • Eggs – Use large eggs, beaten separately before being added into the batter.
  • Granulated Sugar – Sugar adds just a little extra sweetness. You could also opt for brown sugar if preferred.
  • Oil or Butter – Use either melted butter or oil such as vegetable or coconut oil.
  • Pure Vanilla Extract – A traditional flavor in pancakes, as well as banana bread.
  • Milk – Any kind you have will work. You could even use buttermilk but you may need slightly more as it is typically a little thicker.
  • Whole Wheat Flour – For gluten-free pancakes, use a gluten-free 1:1 all-purpose flour. These pancakes are also great using regular all-purpose flour.
  • Baking Powder – Used as a leavening agent, it gives these pancakes a nice rise.
  • Baking Soda – Both baking soda and baking powder are often used in banana bread.
  • Salt – Brings out the flavors of the other ingredients and brings a balance to the sweetness.
Overhead view of ingredients needed to make pancakes.

How to make it

In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.

Wet ingredients in a bowl.

Gently mix together the flour, baking powder, baking soda, and salt until just combined.

Dry ingredients on top of wet ingredients in a glass bowl.

Add on top of wet ingredients and stir to combine. Do not overmix. 

Pancake batter in a clear glass mixing bowl.

If desired, grease or butter your preheated griddle before dropping batter portions to cook for 5-6 minutes on the first side and 4-5 on the other. Your pancakes should have a crispy cooked appearance around the edges.

TIP! Reduce heat to medium-low if they are cooking too quickly on the outside.

Cooked pancakes on a black griddle.

Top with maple syrup, sliced bananas and a sprinkling of chopped walnuts for a truly banana bread finish!

Multiple plates of banana bread pancakes topped with walnuts and sliced bananas.

How to make these banana pancakes your own

  • Love chocolate? Try adding 1/2 cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter. Top with chocolate syrup, of course!
  • Swap the granulated sugar for brown sugar. It will give you darker pancakes and a slightly deeper molasses-like flavor.
  • Add cinnamon or nutmeg (or both). They are warming spices, traditional in some banana bread.
  • For a healthy kick, you could omit the sugar completely and rely on the sweetness of your ripe bananas and a topping of maple syrup.
  • For added crunch, toss chopped walnuts into the batter.
  • Top with sliced bananas, or other fresh fruit. Try with strawberry sauce for a fun strawberry banana flavor combo!
Pancakes on a large white platter.

FAQ

How can I ripen bananas quickly?

If it’s not quite the weekend yet and you’ve got a couple of days to spare before making this recipe, you can add your bananas into a brown paper bag along with an apple and place on the counter. They should be nice and ripe in a couple of days.

If you’re wanting to make them today, you can use the simple oven method. Place entire banana(s) on a baking sheet, skin still on. Bake at 300ºF for about 20 minutes, until they turn completely black. Remove them from the oven and once they’re cooled enough to handle, scrape out the mushy banana from the skin. They’ll be sweet and ready to use.

Storage Suggestions

Banana bread pancakes can be kept in an airtight container in the fridge for up to 5 days or in the freezer for 2 months.

Stack of pancakes with a wedge cut out to show texture.

More banana recipes

My kids cannot get enough bananas so I always buy them about 20 at a time. Here are some more great things to do with them! Just press play on a little Jack Johnson and you’ll be all set!

Pancakes with sliced bananas and syrup being poured on top.

Get the Recipe: Banana Bread Pancakes

Banana bread pancakes are thick, moist, and taste just like banana bread! Made with whole wheat flour and sweetness from ripe bananas, they’re a two-for-one deal too good to pass up!
5 from 1 vote

Ingredients

  • 1 1/2 cups mashed ripe bananas, about 3 bananas
  • 2 large eggs, beaten
  • 2 tablespoons granulated sugar
  • 2 tablespoons oil or butter
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Preheat a griddle over medium heat.
  • In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
  • On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt). Gently mix the dry ingredients together before stirring in to wet ingredients until just combined. Do not overmix.
  • If desired, grease or butter your griddle.
  • Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until pancakes have a cooked/dry appearance around the edges. Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.

Notes

  • This is a thick batter and the pancakes take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
  • This recipe also works well with all-purpose flour.
  • Love chocolate? Try adding 1/2 cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter.
Serving: 3pancakes, Calories: 292kcal, Carbohydrates: 48g, Protein: 9g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 440mg, Potassium: 422mg, Fiber: 6g, Sugar: 13g, Vitamin A: 185IU, Vitamin C: 5mg, Calcium: 188mg, Iron: 2mg