Banana Bread Pancakes

There’s just something about banana pancakes that feels like the ultimate weekend luxury. The smell alone — warm butter, caramelized banana, and melted chocolate — could convince anyone to stay in their pajamas a little longer. These pancakes are soft and fluffy in the center, golden on the edges, and have all the flavors of banana bread but in breakfast form.

I’ve been obsessed with banana bread since I was little, and I strongly believe it is more of a breakfast food than dessert so I figured I had to bring the two worlds together. Every bite has a little crunch from toasted walnuts, melty pockets of chocolate, and that comforting banana flavor we all know and love. Whether you’re cooking for family brunch or just treating yourself, these pancakes always hit the spot.

And the best part? The batter comes together in minutes, and you can make a full batch in no time if you use a griddle instead of a single pan — perfect for feeding a crowd or just keeping up with how fast they disappear off the plate.

Why You’ll Love This Recipe

• Fluffy, buttery pancakes that taste just like banana bread
• A perfect balance of crunch from the walnuts and gooey sweetness from the chocolate
• Super quick to make — ready in 25 minutes start to finish
• Easy to customize with different add-ins like nuts, berries, or even coconut flakes. Basically just add whatever you love in your banana bread into these pancakes.

Moribyan Tip: Always use ripe bananas — the more brown spots, the sweeter and more flavorful your pancakes will be.

Ingredients You’ll Need

A handful of pantry staples make these pancakes extra special:

• Ripe bananas: The secret to deep banana flavor and natural sweetness.
• Buttermilk: Keeps the pancakes fluffy and light and airy.
• Brown sugar: Adds caramel notes that pair perfectly with banana.
• Baking powder + baking soda: Helps the pancakes rise and stay soft.
• Butter: For that golden, flavorful edge (you can use oil, but butter adds richness). You can also brown it for extra flavor in the pancakes.
• Walnuts and mini chocolate chips: The perfect textural combo and traditional add ins to banana bread — crunchy, melty, and cozy. Feel free to swap with any nuts you like such as pecans or leave them out.

Tip: If you only have regular milk, you can make a quick homemade buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

How to Make It

Mash the bananas
In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks left for texture is totally ok.

Whisk the wet ingredients
Add in the egg, melted butter, vanilla extract, and cold buttermilk. Whisk until smooth and creamy.

Mix the dry ingredients
In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.

Combine everything
Pour the wet ingredients into the dry and use a rubber spatula to fold until just combined.

Don’t overmix! A few lumps in the batter are perfect — that’s what keeps pancakes fluffy instead of dense.

Cook the pancakes
Heat a nonstick pan or griddle over medium heat and add about 1/2 tablespoon of butter to melt. Once it starts bubbling, scoop about 1/2 cup of batter for each pancake (or smaller if you prefer minis).

As soon as the batter hits the pan, sprinkle a few walnuts and mini chocolate chips on top — they’ll melt and toast slightly once you flip. Cook until bubbles form on top and the edges start to look set, then flip and cook until golden brown.

Tip: If you’re using a griddle, you can cook 3–4 pancakes at a time, which makes breakfast so much quicker (and perfect for big batches).

Transfer to a plate and keep warm while you repeat with the remaining batter, adding more butter between batches.

Variation: Want to make them a little extra banana-forward? Add a few thin slices of banana directly onto each pancake before flipping — they’ll caramelize beautifully.

Moribyan Tip: If you’re running low on butter or prefer a lighter option, you can use neutral oil like avocado or vegetable oil. The pancakes will still cook up golden, though butter gives a richer flavor from the browning.

Serving Ideas

Serve your pancakes warm with:

• A drizzle of pure maple syrup
• A pat of butter melting on top
• A sprinkle of extra walnuts and chocolate chips
• Or even a few fresh banana slices for that extra cozy touch

If you’re in the mood to take it over the top, a little whipped cream or Nutella drizzle makes these feel like dessert for breakfast — and no one’s complaining. And if you want even more sweetness, add a dusting of powdered sugar!

Tips and Variations

• Add-ins: Try swapping the chocolate chips for blueberries, chopped pecans, or even shredded coconut for a fun twist.
• To make ahead: Let the pancakes cool completely, then stack them with parchment paper between each one. Store in the fridge for up to 3 days or freeze for longer.
• To reheat: Pop them in the toaster or oven until warm and fluffy again.
• Extra flavor boost: Sprinkle a little cinnamon sugar on top right after cooking — it’ll melt slightly and add a sweet crust.

Craving More Breakfast? Try These Recipes Out!

• Turkey Ham and Cheese Croissant Egg Bake
• Breakfast Sliders
• Pumpkin Pie French Toast
• Paratha Pockets
• Turkish Inspired Eggs

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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