Pile of banana bread pancakes topped with chopped pecans on a round white plate with syrup being dripped on top with a white mug of coffee behind all on a wooden surface (with logo overlay)

Banana Bread Pancakes

Bring two favorite breakfast meals together with banana bread pancakes. They are easy, healthy, and only need one pan!

Jump to Recipe

One of our favorite things to make is banana bread. We make it at least 2-3 times per month. Knowing that we love that flavor, I wanted to try something new. We’ve made banana bread dessert bars and banana bread cheesecake.

This time, it was time to try to make some pancakes! The boys love when we have pancakes for breakfast. Sometimes we like to vary it with chocolate chips pancakes or crepes. But these banana bread pancakes were a true winner!

They have all the delicious flavors of banana bread, but in a pancake form.

Step by Step

Ingredients

  • 2 1/2 cups self-rising flour
  • 2 cups almond milk
  • 2 cups almonds, chopped (optional)
  • 2 small bananas, mashed
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Maple Syrup
Ingredients for banana bread pancakes in stainless steel bowls on a wooden surface

Preparation

In a mixing bowl, stir all ingredients except syrup on low until just combined.

Banana bread pancake ingredients in a stainless steel mixing bowl on a wooden surface

Switch to high for one minute to make fluffy pancakes.

Banana bread pancake batter in a stainless steel mixing bowl on a wooden surface

Grease and heat a nonstick flat skillet over medium heat. Scoop about 1/3 cup of batter for each pancake and pour it onto the skillet.

Banana bread pancakes on a flat skillet on a wooden surface

Cook the pancakes until the bubbles start to pop and they are brown on the bottom, about 3-5 minutes. Carefully flip and cook the other side until browned and cooked through, another 3-5 minutes.

Cooked banana bread pancakes on a flat skillet on a wooden surface

Serve with syrup and top with chopped pecans if desired.

Pile of banana bread pancakes topped with chopped pecans on a round white plate with syrup being dripped on top with a white mug of coffee behind all on a wooden surface (vertical)

Leftovers

Store leftover banana bread pancakes in an airtight container in the refrigerator. They will keep for up to 2 days. Reheat by placing in a toaster or on a flat pan over medium heat until warmed through.

Recipe

Originally Published On: April 14, 2021

Pile of banana bread pancakes topped with chopped pecans on a round white plate with syrup being dripped on top with a white mug of coffee behind all on a wooden surface

Banana Bread Pancakes

Bring two favorite breakfast meals together with banana bread pancakes. They are easy, healthy, and only need one pan!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course:
Breakfast
Cuisine:
American
Diet
Vegetarian
Keyword:
banana
|
banana bread
|
pancakes
Dietary Needs:
Dairy-Free
|
Egg-Free
Cooking Method:
One-Pan Meals
Servings: 14 pancakes
5 from 2 votes

Ingredients

  • 2 1/2 cups self-rising flour
  • 2 cups almond milk
  • 2 cups almonds (chopped (optional))
  • 2 small bananas (mashed)
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Maple Syrup

Recommended Equipment

Instructions

  • In a mixing bowl, stir all ingredients except syrup on low until just combined
  • Switch to high for one minute to make fluffy pancakes
  • Grease and heat a nonstick skillet over medium heat
  • Scoop about 1/3 cup of batter for each pancake and pour it onto the skillet
  • Cook the pancakes until the bubbles start to pop and they are brown on the bottom, about 3-5 minutes
  • Carefully flip and cook the other side until browned and cooked through, another 3-5 minutes
  • Serve with syrup and top with chopped pecans if desired
Click the buttons below to share and print this recipe
Pin Recipe Print Recipe
Nutrition Facts
Banana Bread Pancakes
Amount Per Serving (1 pancake)
Calories 316 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g40%
Trans Fat 1g
Sodium 49mg2%
Potassium 239mg7%
Carbohydrates 33g11%
Fiber 4g16%
Sugar 11g12%
Protein 7g14%
Vitamin A 12IU0%
Vitamin C 1mg1%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

19 thoughts on “Banana Bread Pancakes”

    1. I’ve been trying more vegan recipes lately since I found out I am allergic to dairy and eggs! These were delicious and my boys didn’t even notice the difference except that they weren’t quite as fluffy.

  1. 5 stars
    Such a delicious idea for pancakes. These look so soft and wonderful. I love banana bread…perfectly comforting fall breakfast!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating