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Banana Bread Pancakes
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Shared by TopBanana on Oct 9, 2026

Adapted from a recipe by: Andrea from Life Made Simple

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Banana Bread Pancakes

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Difficulty
Simple
Serves
8
Ready in
30 mins

Got a few overripe bananas on the counter? Mash them into the batter and you'll get pancakes that taste just like banana bread: soft, fluffy, and a little sweet. They're easy enough for a lazy Saturday and good enough that you'll want them again on Sunday.

Steps

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

  2. In a smaller bowl, combine 1 cup plus 2 tablespoons of buttermilk with the mashed banana, brown sugar, egg, vanilla, and melted butter. Beat lightly until everything comes together.

  3. Pour the wet ingredients into the dry and stir just until combined. Don't worry about a few lumps, since they're what keep the pancakes fluffy. If the batter seems too thick, add another tablespoon or two of buttermilk.

  4. Let the batter sit for 5 minutes. While it rests, heat a large pan over medium heat and melt ½ tablespoon of butter in it. Use a ⅓ cup measure to pour batter into the center of the pan. Cook for about 2 minutes, until little bubbles appear on top, then flip and cook another 1 to 2 minutes until lightly golden.

Notes

  • Buttermilk: Stick with real buttermilk for this one. The batter depends on its thickness, and swaps like milk with lemon juice are too thin to give you the same fluffy pancakes.

  • Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.

  • Freezing: Lay the pancakes out on a baking sheet so they aren't touching and freeze until solid. Then move them to a freezer bag, where they'll keep for up to 3 months.

  • Reheating: Microwave for 20 to 30 seconds, or warm them in a skillet over low heat. If you like the edges a little crisp, pop them in the toaster.