Banana Bread Pancakes Recipe with Vanille Maple Glaze
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My husband loves a home cooked breakfast. After seeing a bunch of brown bananas on my counter, I decided to give this recipe a whirl! These were so delicious and you get the scrumptious taste of banana bread without all the work!
makes 12 pancakes
2 cups whole wheat pastry flour (I’ve used all purpose flour before and it works just fine!)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.
*If you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.
Vanilla Maple Glaze:
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.
Pinned this!! looks wonderful!
These are delicious and are a huge hit with my family. Thanks for making breakfast creative.
These were amazing and my family loved them! We used sorghum flour and GF all purpose as well as almond milk, so they could be gluten free and dairy free
Excited to try these! We have to go dairy and egg free, so it’s great to see a recipe that doesn’t need eggs… I can easily sub milks. Thanks!
I have all purpose or wheat flour (not wheat pastry). What would you suggest i substitute?
@Laura,
I would try the all purpose flour. I’ve used that before and they turn out great!
Would this work in a waffle maker?
@Bobbi,
I think this would work fine in a waffle maker! That is a great idea! Let us know how it goes.
Just made these for dinner tonight! They were spectacular! And the best part is that I have leftovers for tomorrow morning! =-)
I substituted oat flour (just put oatmeal in the food processor or blender) for 3/4 of the whole wheat, and added a little more milk. Blueberries would be amazing in these, too!
Just looked it up, and if you use “uncontaminated” oats (like Gifts of Nature brand), they are gluten-free!
I literally just made these (still cooking!) and they are really good but SUPER doughy, not at all like pancakes or any type of bread. Any suggestions?
@Kelly,
I have never had that problem. I’m so sorry! It might be because of the size of your bananas. I would try 2 bananas instead of 3 next time.
That is great recipe. I love bananas pancakes. Never before tried with whole wheat flour .
And I like your pictures you added, oh boy that makes me really …. hmmmmm
Thanks.
I’ve made these twice now so I thought I would offer some thoughts.
First off, YUM! These are SO good, and actually quite healthy! No eggs, very little oil, wheat flour, etc. i’m adding to my permanent recipe stash.
Now to the helpful part. I’ve found it best to use overripe bananas, like you would when making actual banana bread. They are more moist. Even when using ovverripe bananas, I still have to add about an extra 1/2 cup of milk to get true pancake batter consistency. Otherwise the batter is too thick and won’t spread in the pan, which makes the middle of the pancake doughy and raw.
Hope that helps someone. Thank you for the recipe, these are delish!!
I made these n they were great. But I added an egg n substituted oil for butter. Really good recipe.
These are excellent! Such a great use for over-ripe bananas! I’ve made them a couple of times now, and I, too, add a little bit more milk (maybe 1/4c) until the batter is slightly more pourable. Thanks for the recipe!
Making these tonight! I’m obsessed with breakfast for dinner (seriously–best idea EVER) and want banana bread without all the baking, cooling and waiting (can you tell I’m impatient?). Yum!
Loved this! Like my husband said “They taste just like advertised.”
Tasty and healthy. I substituted coconut milk for the milk, coconut oil for the butter and added about 4 tbsp of water to thin out the batter. The coconut substitutes nicely complemented the banana flavour.
PS, I buttered these with Maranatha Caramel Almond butter instead of using maple syrup–delish!
I had issues with a doughy consistency in my pancakes too. I added about 1/2 cup more of milk and it seemed to help a bit.. Maybe its because I used whole wheat all-purpose flour? On the plus side.. The flavor was great and we added chocolate chips to them too!
I make banana bread with buttermilk. do you think I could use buttermilk for the pancakes?
I had the same problem with the consistency. I increased the milk (almond milk in my case) and I added an egg. I also added a bit of carbonated water to increase the air inside the batter to matter it fluffy. The product tasted like a banana bread.
These were fabulous! I mixed up all the dry ingredients the night before and added the “wet” ingredients the next morning. I DID use overripe bananas (I always freeze mine first, then thaw them, which I think makes them more liquidy) and had no issues with a doughy middle. Dessert for breakfast? I’m all about that…and so were my kids!
Followed the directions and they were way too soft. The Maple Glaze is sickly sweet too. I’m going to skip this one. Thanks though for the creative suggestion.
I made these today, and I was pleased with the flavor and how they turned out…although I did have some problems with a doughy consistency…like others have said.
I used all whole wheat flour, 2 large bananas, and about twice the amount of milk (skim). I also added a whole egg and substituted natural applesauce for the butter. I did not make the glaze but topped my pancakes with more of the natural applesauce.
The batter was still pretty thick, but I learned quickly to spread it out well on my griddle so that it all got cooked. Using a 1/4 cup to measure out the batter, my recipe made 10 pancakes. I ate 3 of them for lunch. One was a little doughy, but I still liked it. The other 2 I had were less so.
I would make these again, especially knowing what I know now…