Banana Bread Pancakes Recipe with Vanilla Maple Glaze

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Questions & Reviews

1. BigBearswife says:

   Pinned this!! looks wonderful!
2. scraptagious says:

   These are delicious and are a huge hit with my family. Thanks for making breakfast creative.
3. Liz says:

   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 🙂
4. Ellen says:

   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!
5. Laura says:

   I have all purpose or wheat flour (not wheat pastry). What would you suggest i substitute?
6. Six Sisters says:

   @Laura,

   I would try the all purpose flour. I’ve used that before and they turn out great!
7. Bobbi says:

   Would this work in a waffle maker?
8. Six Sisters says:

   @Bobbi,

   I think this would work fine in a waffle maker! That is a great idea! Let us know how it goes. 🙂
9. Rose says:

   Just made these for dinner tonight! They were spectacular! And the best part is that I have leftovers for tomorrow morning! =-)
10. lotstolearn says:

    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!
11. lotstolearn says:

    Just looked it up, and if you use “uncontaminated” oats (like Gifts of Nature brand), they are gluten-free!
12. Kelly says:

    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?
13. Six Sisters says:

    @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.
14. pete1221 says:

    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.
15. crecre says:

    I made these n they were great. But I added an egg n substituted oil for butter. Really good recipe.
16. MandyE (Twin Trials and Triumphs) says:

    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!
17. Hayley @ The Domestic Rebel says:

    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!
18. Sarah @ Feed My Family says:

    Loved this! Like my husband said “They taste just like advertised.”
19. Jill says:

    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.
20. Jill says:

    PS, I buttered these with Maranatha Caramel Almond butter instead of using maple syrup–delish!
21. T. says:

    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!
22. perrym says:

    I make banana bread with buttermilk. do you think I could use buttermilk for the pancakes?
23. A Broke Ph.D. Student says:

    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.
24. Lisa says:

    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!
25. Lilly says:

    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.
26. Hannah says:

    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…
27. Stephanie says:

    We made these this morning for Mother’s Day….They are delicious!!
28. Katie says:

    Omg!! I am obsessed with banana nut bread and would just love to try out these banana pancakes. They look so delicious!!! I really hope they come out good the first time because I’m not so much of a great cook.
29. Jennifer says:

    Best breakfast ever…thank you
30. Robin says:

    This looks delicious and people seem to have made it successfully, but it is misleading. It says to mix the flour mixture with the 2/3 cup milk and vanilla and that it will “still be dry”. It is SO dry it is not even possible to mix…dryer than trying to mix up bread dough, dryer than anything I can even imagine. I have been stirring it for 20 minutes, and I still have piles of flour at the bottom of the bowl. I can’t figure out how anyone makes these!!!
31. Jim Cutler says:

    I made this for breakfast a few weeks ago and we all liked them very much. I did add just a splash of milk to get the batter a little thinner. I was wondering how come there isn’t an egg or two in the batter? Jim
32. Cyd says:

    No need for eggs in this recipe! So glad you liked them!!
33. Beth Polm says:

    I will be making these tonight for our Life Cell group! I’ll let you know! 🙂
34. Makai says:

    Add the bananananas and butter at the same time
35. Didi says:

    Came across this recipe when I was checking out your baked “sheet” pancakes. Can this recipe also be made as a “sheet” of pancakes?

    Thanks
    Didi
36. Cyd says:

    Hi Didi. We have only made these as regular pancakes.
37. Amanda says:

    What are the nutrition facts serving size please
38. Micah says:

    I used whole grain wheat flour in mine ( the bananas make this so super moist that it works quite well! And it’s so yummy) with 1 cup of buttermilk. I would start with what the recipe calls for, then add buttermilk a little at a time to get more of a batter instead of dough. With buttermilk, your pancakes will still come out fluffy. If not, add an egg. I had the same thing happen to me the first go around. Also, darker the skin on the banana the more it will liquefy when mashed.
39. Micah says:

    Yes definitely! Tastes so much better! Use a cup of buttermilk to give it a consistency of a batter instead of a doe.
40. Shauna says:

    Can these be reheated? Very yummy, but we didn’t eat them all!
41. Cyd says:

    We have definitely had leftovers and reheated them the next day in the microwave.