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A stack of banana bread pancakes with butter
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5 from 1 vote

Banana Bread Pancakes

Banana bread pancakes are so much better than traditional pancakes.  Ripe bananas are incorporated into a buttermilk pancake batter with some cinnamon and brown sugar to give them a banana bread taste  A great twist on traditional pancakes.
Prep Time10 mins
Cook Time6 mins
Course: Breakfast
Cuisine: American
Keyword: bananas, pancakes
Servings: 16
Calories: 132kcal


  • 2 cups flour
  • 2 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 ½ cups buttermilk
  • 2 eggs
  • 3 tablespoons butter melted
  • 1 tablespoon vanilla
  • 1 cup mashed bananas 2-3 bananas
  • chocolate chips optional
  • walnuts optional


  • In a large mixing bowl, combine the dry ingredients. Make a well in the center and add eggs , buttermilk, melted butter and vanilla. Whisk together but do not over mix. Gently fold in mashed bananas.
  • Heat large skillet or griddle at medium low and add coconut or vegetable oil. Heat until a small bit of batter sizzles when added. Add a 1/3 cup of batter to the pan . If you are adding chocolate chips or nuts, sprinkle them on top. Cook slowly until the bubbles pop and bottom is slightly browned, 2-3 minutes. Flip and cook for an additional 2-3 minutes.
  • Place cooked pancakes on a wire rack in a 325º oven to stay warm until serving.


Calories: 132kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 351mg | Potassium: 166mg | Fiber: 1g | Sugar: 6g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg