Banana Bread Pancakes

Banana Bread Pancakes – the ultimate breakfast twist on classic banana bread! 

Banana Bread Pancakes | Creme de la Crumb

It’s monday, my kitchen floor is healing better than expected, and it may or may not be my birthday sooooo PANCAKES. Yeah that sounds about right.

Banana Bread Pancakes | Creme de la Crumb
Banana bread is pretty much the only banana-including-food on the planet that I actually like. I loathe plain bananas, absolutely despise them. I don’t like banana-flavored candy and I will never drink a smoothie with banana in it. Don’t tell me I can’t taste it, I can and it ruins the whole entire smoothie for me.

But banana bread. That I like.

Banana Bread Pancakes | Creme de la Crumb

Today we’re expanding that list to two items. Banana bread… and banana bread pancakes.

Because these are the pancake BOMB.

Banana Bread Pancakes | Creme de la Crumb

They’re so fluffy and moist and sweet and gahhhhhhh they’re just amazing. I love drizzling a big ol’ stack of these banana bread pancakes with maple syrup and sprinkling on some chopped nuts for a little crunch. You can even throw some walnuts into the batter if you love banana walnut bread. Or if you’re like my husband, chocolate chips.

Because according to him, if it doesn’t have chocolate chips, it’s just lacking.

Banana Bread Pancakes | Creme de la Crumb
5.0 from 1 reviews
Banana Bread Pancakes
 
Prep time
Cook time
Total time
 
The ultimate breakfast twist on classic banana bread!
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup milk
  • 2 tablespoons butter, melted
  • ½ teaspoon vanilla
  • 2 medium very ripe bananas, mashed
  • ⅓ cup Diamond of California Shelled Pecans or Walnuts, roughly chopped
  • optional: syrup, semi sweet chocolate chips
Instructions
  1. Preheat a skillet, pan, or griddle to medium heat (about 275 degrees).
  2. In a medium bowl whisk together flour, sugar, brown sugar, baking powder, and salt.
  3. In another bowl mix together egg, milk, butter, vanilla, and mashed bananas. Add dry ingredients to wet ingredients and mix until just combined (do not overmix, a few lumps are okay!). Gently stir in nuts.
  4. Lightly grease your preheated skillet. Pour ¼ cup batter onto the skillet. Cook 1-2 minutes until edges begin to look "dry". Flip with spatula, then cook another 1-2 minutes. Repeat with remaining batter. Serve with syrup and chopped nuts as desired.
Notes
Feel free to add ⅓ cup semi sweet chocolate chips to the batter if you love your banana bread with chocolate chips in it!

This awesome pancake recipe has been sponsored by Diamond of California – Thanks for letting me work with the brands I love to keep this here blog going!

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Comments

Oh yummy!! These look amazing!

    Thanks Shawnna!

Hmmm those pancakes look lovely. My husband adores bananas and eats at least one every day. I swear he’d put them on pretty much everything if I’d let him. So will definitely have to make these sometime soon.

Oh and HAPPY BIRTHDAY!!! Hope you have a fabulous day 😀

    Thanks so much Jen!! Oh if your husband loves bananas that much then these pancakes are going to make his YEAR.

Yessss, these are my kind of pancakes!!

That is one hell of a tall stack!
Daisy was just asking for pancakes, “a new kind of pancakes, Mommy.”
Now I know exactly what to make for her!

    Go tall or go home!! haha! 🙂

Two of my favorite things in the world combined, love these pancakes!

    Thanks Matt! Gotta love a good hybrid recipes right? Love your blog!

If you like banana bread and banana pancakes, I bet you would love banana bread french toast.. I had it the other day and it was out of this world good! And these pancakes look incredible too – such a big stack, and that maple syrup drizzle looks amaaazing <3

    Oh my gosh french toast??? YES! That has to happen. Thanks Claudia!

Happy Birthday!!! These look so yummy!

    Thanks Erin!! 🙂 🙂

These pancakes look amazing!!

I followed all measurements ,and doubled it…only ingredient i left out was the nuts.Tasted yummy and kids loved it!! Definitely will be making these again!! This is my 2nd tried and true recipe from your blog and i look forward to trying more .

These pancakes were really moist – so much so that I wasn’t sure they were cooked all the way through! After eating them I had wished I put cinnamon in the batter or some cozy spices to take them to the next level.

Just made these and they’re fantastic!!! Took a few bites and realized the bananas caramelize in direct contact with the heat – and wow what a flavour! Will make these often, thank you for the recipe! and yes, the walnuts are a great addition, I sprinkled them onto the pancakes before flipping them and they got toasted perfectly.

OH MY GOSH. I just made these pancakes for my family and they are so delicious! They were fluffy and perfectly sweet on their own but tasted even better with maple syrup! I added some cinnamon and more vanilla. Thank you so nuch!

I added 1/2 cup of rice flour and 1/2 cup of potato flour to make them gluten free. The potato flour made it too heavy. Pancakes would not cook properly. Should use only rice flour and add a little extra.