Banana Cream Pie Pancakes
Banana cream pie pancakes are a special breakfast treat! It’s a super simple recipe for light and fluffy banana pancakes layered with banana pudding and maple whipped cream, taking the stack to new heights!
Make breakfast a little extra special this weekend for the kids and the adults in your life! A little sugar splurge screams “weekend breakfast.” If you’re not a fan of all the sweets at breakfast, then do yourself a favor and have these pancakes for dessert instead!
About this recipe
Banana cream pie pancakes taste just like banana cream pie but in the form of a stack of pancakes! The light and fluffy pancakes are made with real bananas and topped with banana pudding and maple vanilla whipped cream!
If you’re a lover of banana cream pie, you’re going to LOVE these decadent pancakes.
The recipe does have a few moving parts but they’re all so simple. You can customize to your liking and completely omit any part of it, and enjoy a simple stack of banana pancakes on their own.
If you do wish to add on the delicious toppings, well then, it’s as easy as…pie!
What you need
For The Pancakes
- Bananas – Obviously you need lots of bananas for this recipe! You’ll need about 6 medium-large bananas. Some will be used to make the puree and some will be diced and added to the batter.
- Butter – Use unsalted butter if you can but if all you have is salted butter, just reduce the amount of salt in the recipe slightly.
- Pancake essentials: Egg, buttermilk (or buttermilk substitute), water (this is a thick batter and water helps thin it a bit), flour, baking powder, salt.
For the Banana Pudding
To keep this recipe simple, we use a store-bought vanilla pudding and add banana puree to it. Make sure you have milk too because you’ll need it to make the pudding.
For the Whipped Cream
- Whipping cream – Use whipping cream or heavy cream like in this homemade whipped cream recipe.
- Maple syrup – Pure maple syrup gives the whipping cream a delicious maple flavor, but you can sweeten it with confectioner’s sugar instead if you prefer.
- Vanilla extract – A touch of vanilla adds depth of flavor and complements the bananas and vanilla pudding nicely.
How to make them
Preheat the oven to 350°F and place half of the bananas in an ovenproof dish and bake for 30 minutes. The skin will become black and the insides will become soft, mushy, and ready to use. Once cool enough to handle, remove the banana from the peel and blend until smooth. If your bananas are already very ripe, you can get away with skipping this step.
Dice the remaining bananas and set them aside while you whisk together the melted butter and egg.
Then whisk in the buttermilk, water, some of the banana puree, and vanilla.
Next, whisk in flour, baking powder, and salt.
Gently fold the diced bananas into the batter. Allow batter to rest for 5 minutes before cooking.
To cook the pancakes, drop by spoonfuls onto preheated griddle/frying pan over medium-low heat. Cook for 5-6 minutes on the first side and then 3-4 minutes on the second side.
How to make the Banana Pudding
Using the regular beaters on a hand mixer, mix the instant pudding powder, ¼ cup banana puree, and milk for 2-3 minutes.
How to make the Whipped Cream
Using the whisk attachment on a hand mixer, blend the whipping cream, maple syrup, and vanilla until thick. Chilling the cream, the bowl, and the beaters ahead of time is a good idea!
Yes! The riper they are, the sweeter they are. If you have overripe bananas on your counter, you can skip the oven and just puree them as is. They should be smooth and mushy enough to give you the consistency you’re looking for.
Turns out no one knows exactly where, but everyone is pretty sure it was created somewhere in the Midwest. Once bananas were no longer seen as only tropical or exotic fruits, and more readily available, people started adding them to pies!
How to make these pancakes your own
- For an extra topping idea, sprinkle with crumbs of vanilla wafers or graham crackers or try the graham crumbles from our key lime pie pancakes.
- Around here, we love homemade the best, but if you’ve got a ready-made Cool Whip or whipped cream in a can, you can use that instead.
- Omit the toppings for a delicious and healthy stack of banana pancakes.
- Add some cocoa powder to the pancakes for a chocolate banana cream pie pancakes recipe and top with chocolate syrup.
- Serve with a mango coconut smoothie for a refreshing side or a mimosa to fancy it up a bit!
Make Ahead Ideas
The great thing about this recipe is that nothing takes long to make. It is highly recommended that you make the whipped cream and pudding just before serving.
Keep pancakes stored in the fridge without toppings for up to 4 days in an airtight container. They can also be frozen for up to 1 month.
You can reheat from frozen or from the fridge by popping them in the toaster. If you’d rather use the microwave, thaw them overnight first if they’re still frozen. That way they’ll be soft, but not soggy.
Other banana recipes
- Brown Butter Banana Pancakes
- 2 Ingredient Banana Pancakes
- Banana Pancake Dippers
- Whole Wheat Banana Bread Pancakes
- Healthy Banana Pancakes
- Banana Nut Sheet Pan Pancakes
Get the Recipe: Banana Cream Pie Pancakes
For The Pancakes
- 6 medium to large bananas
- 3 tablespoons butter melted
- 1 egg
- 1 cup buttermilk
- ¾ cup water
- 2 cups flour
- 2 tablespoons baking powder
- ¼ teaspoon salt
For the Banana Pudding
- 1 box (90g) instant vanilla pudding
- 1 1/4 cup milk
- ¼ cup banana puree from the bananas in the pancake ingredients
For the Whipping Cream
- 1 cup whipping cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 3 bananas
For the Pancakes:
- Preheat the oven to 350°F. Place 3 bananas in an oven proof dish and bake for 30 minutes. Remove from oven. Once the bananas are cool enough to touch, squeeze the bananas out of the peels into a blender and blend until smooth. If your bananas are already ripe, skip this step.
- Preheat a griddle to 375°F or a non-stick frying pan over medium-low heat.
- Slice the remaining 3 bananas into quarters lengthwise, and then into bite-size pieces. Set aside.
- Whisk together the melted butter and the egg.
- Then whisk in the buttermilk, water, ½ cup of the banana puree, and vanilla.
- Whisk in the flour, baking powder, and salt.
- Gently fold the diced bananas into the batter.
- Allow batter to rest for 5 minutes before cooking.
- To cook the pancakes, drop by spoonfuls onto preheated griddle/frying pan. Cook for 5-6 minutes on the first side and then 3-4 minutes on the second side.
For the Banana Pudding:
- Using the regular beaters on a hand mixer, mix the instant pudding powder, ¼ cup banana puree, and milk for 2-3 minutes.
For the Whipping Cream:
- Using the whisk attachment on a hand mixer, blend the whipping cream, maple syrup, and vanilla until thick.
- Top the pancakes with pudding, whipping cream, and sliced bananas.
- Makes about 20 pancakes
- Keep pancakes stored in the fridge without toppings for up to 4 days in an airtight container. They can also be frozen for up to 1 month.