Banana Bread Pancakes

When the weather’s cold and you’re craving something cozy, these Banana Bread Pancakes hit the spot. They’ve got that warm, sweet banana flavor we all love from banana bread — turned into fluffy, golden pancakes that make any morning feel special. Perfect for using up ripe bananas, they’re a snow day breakfast dream come true.

Try my blueberry French toast casserole next!

this recipe!

These easy banana pancakes come together in minutes and taste like a hug in pancake form. Whether you serve them for a lazy Sunday breakfast or a holiday brunch, they’ll be a hit with everyone at the table. Make a big batch and freeze leftovers — you’ll thank yourself later when you’ve got homemade pancakes ready for busy mornings.

Ingredients

3 ripe bananas

1 ½ cups all-purpose flour

4 Tablespoon unsalted butter (plus extra for cooking)

1 Tablespoon baking powder

1 large egg

1 teaspoon vanilla extract

⅓ cup brown sugar

½ teaspoon ground cinnamon

½ cup milk

¼ tsp salt

1 cup chopped pecans

Step by Step Instructions

STEP ONE – Mash the bananas until smooth. Some clumps may remain.

STEP TWO – In a medium bowl, melt the butter and whisk in the brown sugar until smooth.

STEP THREE – Add the milk, egg, mashed bananas, and vanilla, and whisk until combined.

STEP FOUR – In a separate bowl, mix together the flour, baking powder, cinnamon, and salt.

STEP FIVE – Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.

STEP SIX – Stir in the chopped pecans.

STEP SEVEN – Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.

STEP EIGHT- Cook for 2–3 minutes, then flip when sides begin to look dry and fluffy. Flip and cook for an additional 2–3 minutes, or until golden brown and cooked through.